Chocolate Fudge Cake Recipes

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BEST EVER RICH CHOCOLATE FUDGE CAKE

I have seen many fudge cake recipes, but I believe this one takes the cake *heh* because of the sour cream & brown sugar. It is rich and if you love cake you will think you died and went to heaven! 8)

Provided by OceanIvy

Categories     Dessert

Time 40m

Yield 3 9inch cakes

Number Of Ingredients 10



Best Ever Rich Chocolate Fudge Cake image

Steps:

  • Preheat oven to 350°.
  • Grease and flour 3 9-inch cake pans.
  • In a large mixing bowl, cream the butter until smooth.
  • Gradually pour in the brown sugar, then eggs.
  • Beat with mixer until light and fluffy, approx 5 minutes.
  • On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt.
  • Add flour alternately with sour cream, beating at low speed until smooth.
  • Pour in boiling hot water and stir until blended.
  • Pour into the prepared pan.
  • Bake about 25 minutes or until done.
  • Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.

Nutrition Facts : Calories 1637.8, Fat 66.3, SaturatedFat 39.1, Cholesterol 307.2, Sodium 1686.7, Carbohydrate 253.3, Fiber 6.5, Sugar 163.8, Protein 20.5

3 ounces baking chocolate, melted in microwave
1/2 cup butter or 1/2 cup margarine
2 1/4 cups light brown sugar, lightly packed
3 eggs
1 1/2 teaspoons vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups sifted cake flour
1 cup sour cream
1 cup boiling water

CHOCOLATE FUDGE CAKE

This is the Chocolatiest Fudgiest cake I have ever had. This is a recipe I got from my sister. I have made it a few times in the past. I am glad to have it again.

Provided by Tarynne

Categories     Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 16



Chocolate Fudge Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Sift together flour sugar and salt.
  • Set aside.
  • In separate bowl beat eggs, buttermilk, soda and vanilla.
  • set aside.
  • In a saucepan bring butter, cocoa and water to a boil.
  • Combine 3 mixtures and mix till blended.
  • Pour into a greased 9 x 13" pan.
  • Bake 25 minutes at 350F degrees.
  • ---Icing---.
  • Make icing while cake is baking.
  • Bring butter, cocoa and milk to a boil.
  • pour over sugar.
  • mix well.
  • add vanilla and nuts.
  • Pour over cake while its hot.

2 cups flour
2 cups sugar
1/4 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 cup butter
4 tablespoons cocoa
1 cup hot water
1/2 cup butter
4 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box confectioners' sugar
1 teaspoon vanilla
1 cup nuts

CHOCOLATE FUDGE CAKE WITH VANILLA BUTTERCREAM FROSTING AND CHOCOLATE GANACHE GLAZE

Provided by Food Network

Categories     dessert

Time 1h1m

Yield 6 servings

Number Of Ingredients 18



Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze image

Steps:

  • To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
  • In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
  • In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
  • To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
  • To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
  • Serve the cake cold or allow it to come to room temperature before serving.

3 cups packed brown sugar
3/4 cup canola oil
3 eggs
2 2/3 cups flour
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon vanilla extract
1 1/2 cups milk
1 1/2 cups water
1 1/8 cups cocoa powder
1 1/2 pounds sweet butter, soft
3 cups sifted powdered sugar
2 tablespoons vanilla extract
1 pinch salt
1 1/4 cups semisweet chocolate chips
3/4 tablespoon light corn syrup
3/4 cup heavy cream

CHOCOLATE COCONUT FUDGE CANDY CAKE

Dark chocolate ganache balances a rich, dense coconut filling in this decadent cake. Inspired by a classic candy, it's ideal for a Valentine's Day party.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 10 to 12 servings

Number Of Ingredients 21



Chocolate Coconut Fudge Candy Cake image

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
  • Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
  • Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
  • Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
  • Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
  • Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.

1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup packed sweetened shredded coconut
One 1/4-ounce packet unflavored gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup unsweetened canned coconut milk
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon kosher salt
8 ounces dark chocolate (70 to 80 percent cacao), finely chopped
3/4 cup heavy cream

CHOCOLATE PUDDING FUDGE CAKE

This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible!

Provided by BNB

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h5m

Yield 12

Number Of Ingredients 10



Chocolate Pudding Fudge Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
  • Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
  • To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

Nutrition Facts : Calories 629 calories, Carbohydrate 67.8 g, Cholesterol 87.7 mg, Fat 40.8 g, Fiber 3.8 g, Protein 7.9 g, SaturatedFat 17.2 g, Sodium 572.6 mg, Sugar 46.6 g

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
½ cup vegetable oil
½ cup water
4 eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips

EASY CHOCOLATE FUDGE CAKE

My mother has been baking this cake for parties for 55 years. People have me make it for every party I go to. It is wonderful and very easy.

Provided by Colleen Culbertson

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 24

Number Of Ingredients 7



Easy Chocolate Fudge Cake image

Steps:

  • Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.
  • For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 33.6 g, Cholesterol 18.7 mg, Fat 9.9 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 4.4 g, Sodium 195.5 mg, Sugar 25 g

1 (18.25 ounce) package chocolate cake mix
¼ cup butter
2 cups white sugar
6 tablespoons unsweetened cocoa powder
1 cup heavy whipping cream
1 tablespoon vanilla extract
¼ cup chopped walnuts

CHOCOLATE FUDGE CAKE RECIPE BY TASTY

Here's what you need: all-purpose flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, canola oil, powdered sugar, fresh berry

Provided by Alix Traeger

Categories     Desserts

Yield 8 servings

Number Of Ingredients 10



Chocolate Fudge Cake Recipe by Tasty image

Steps:

  • In a medium bowl, whisk the flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, and oil until smooth.
  • Add the chocolate cake batter to a mini frying pan over low heat, and spread to smooth the top.
  • Cover with a small plate and cook for 30 minutes, or until the cake is set.
  • Serve with powdered sugar and berries (optional).
  • Enjoy!

Nutrition Facts : Calories 95 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 4 grams

¼ cup all-purpose flour
2 tablespoons cocoa powder
¼ cup granulated sugar
¼ teaspoon baking powder
1 pinch of salt
¼ teaspoon vanilla
1 egg
3 tablespoons canola oil
powdered sugar, for serving
fresh berry, optional, for serving

CHOCOLATE FUDGE CAKE

You just can't beat a good chocolate cake, and this one is guaranteed to disappear as soon as you cut the first slice

Provided by James Martin

Categories     Afternoon tea, Treat

Time 1h20m

Yield Cuts into 12

Number Of Ingredients 11



Chocolate fudge cake image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.
  • Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.
  • To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.

Nutrition Facts : Calories 502 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.66 milligram of sodium

200g plain chocolate, broken into chunks (use one with a low cocoa content - we used Waitrose plain Belgian chocolate)
200g butter
200g light brown muscovado sugar
100ml soured cream
2 eggs, beaten
200g self-raising flour
5 tbsp cocoa powder
hundreds and thousands, to decorate
100g plain chocolate
170g can condensed milk
100g butter

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING

This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17



Devil's Food Cake with Chocolate Fudge Frosting image

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
2-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sour cream
1 cup water
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3-3/4 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract

FABULOUS FUDGE CHOCOLATE CAKE

This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!

Provided by Charmaine Brooks

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 14



Fabulous Fudge Chocolate Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift together the flour, baking soda and salt. Set aside.
  • In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
  • Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
  • Bake in a greased 9 X 13 inch pan for 35 minutes.
  • Let cool 10 minutes before icing.
  • To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 50.8 g, Cholesterol 48 mg, Fat 12.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 233.1 mg, Sugar 40 g

2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup butter
2 ½ cups packed brown sugar
3 eggs
1 ½ teaspoons vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
1 cup sour cream
1 cup boiling water
½ cup butter
1 cup packed brown sugar
¼ cup milk
1 ¾ cups confectioners' sugar

CHOCOLATE FUDGE CAKE

A great chocolate fudge cake for parties and events.

Provided by dale17

Time 1h15m

Yield Serves 12

Number Of Ingredients 12



Chocolate Fudge Cake image

Steps:

  • Pre-heat the oven to 180°F/ Gas mark 4. Grease and line two 18cm sandwich tins.
  • Sieve the flour, cocoa and bicarbonate of soda into a bowl.
  • Add the sugar and mix well. make a well in centre and add the syrup,eggs,oil and milk. beat well until smooth.
  • Spoon the mixture into the two tins and bake for 25-30 minutes until risen and firm to the touch. remove from oven,leave to cool before turning out onto a cooling rack.
  • Sandwich the two cakes together with butter cream icing, to make the icing place the butter in a bowl and beat until soft.
  • Gradually sift and beat in the icing sugar and then add enough milk/water until soft (if you add to much milk/water just sift some more icing sugar in) make the icing fluffy and spreadable.
  • Finally sandwich the cakes together with the icing and the cover the cake in the rest of the icing. use a fork to put some patterns on the top if needed.

175g Self-Raising Flour
2 tbsp cocoa powder
1.5 tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
2 medium sized eggs - beaten
1/4pt sunflower oil
1/4pt Milk
75g unsalted butter
175g icing sugar (more if needed)
2.5 tbsp cocoa powder
milk or warm water

BEST-EVER CHOCOLATE FUDGE LAYER CAKE

Find out why this is the Best-Ever Chocolate Fudge Cake recipe! Extra chocolate and pudding make this chocolate fudge cake recipe a rich, moist dessert.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 1h30m

Yield 16 servings

Number Of Ingredients 9



Best-Ever Chocolate Fudge Layer Cake image

Steps:

  • Heat oven to 350°F.
  • Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
  • Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
  • Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
  • Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.

Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
2 Tbsp. sliced almonds

THE VERY BEST CHOCOLATE FUDGE CAKE

I have made this cake for the past several years with unfailing applause. I got the recipe from Cooks Illustrated. Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting-chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens. Recipe for the wonderful Frosting is on this site "The Very Best Chocolate Fudge Icing"

Provided by Miss V

Categories     < 60 Mins

Time 55m

Yield 1 2 layer cake, 10-12 serving(s)

Number Of Ingredients 12



The Very Best Chocolate Fudge Cake image

Steps:

  • 1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
  • 2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
  • 3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

12 tablespoons butter (1 1/2 sticks, very soft)
1 3/4 cups all-purpose flour (8 3/4 ounces, sifted, unbleached)
4 ounces unsweetened chocolate (coarsely chopped)
1/4 cup Dutch-processed cocoa powder (3/4 ounce)
1/2 cup water (hot)
1 3/4 cups sugar (12 1/4 ounces)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs
2 large egg yolks

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 18 to 20 servings

Number Of Ingredients 18



Double Fudge Cake with Chocolate Buttercream Frosting image

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
  • In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
  • Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
  • Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

21/2 cups all-purpose flour
11/2 cups good cocoa powder
21/4 teaspoons baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
M&M's candy for decorating

CHOCOLATE-TAHINI FUDGE CAKE

Provided by Molly Yeh

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 15



Chocolate-Tahini Fudge Cake image

Steps:

  • Place an oven rack in the middle position and preheat the oven to 300 degrees F.
  • Grease a 9-inch cake pan with cooking spray or butter. Line the bottom with a parchment round. Set aside.
  • In a medium mixing bowl set over a saucepan with barely simmering water over medium-low heat, add the butter, tahini and chocolate chips. Gently cook, stirring occasionally, until just melted and smooth. Whisk in the granulated sugar until combined. Remove from the heat. Add the eggs one at a time, whisking until fully incorporated. Add the vanilla and salt and stir to combine. Add the flour and mix until just combined.
  • Pour the cake batter into the prepared pan. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted into the middle comes out with a few fudgy crumbs and the sides pull slightly away from the pan. Cool completely in the pan on a wire rack.
  • To assemble the cake, remove the cooled cake onto a platter or cake stand. Cut and serve with a dollop of Tahini Whipped Cream and crumbled halva on top.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar and salt. Beat on low speed until incorporated, then increase the speed to medium. Beat to medium peak and then add the tahini. Beat until smooth and just under a stiff peak.

Nonstick cooking spray or butter, for the pan
1 cup (224 grams) unsalted butter
1/2 cup (140 grams) tahini
4 ounces (113 grams) semisweet chocolate chips
1 3/4 cups (350 grams) granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup all-purpose flour
Tahini Whipped Cream, recipe follows
Chocolate-flavored halva, crumbled, for topping
1 cup heavy cream, cold
1/4 cup powdered sugar
Pinch of kosher salt
1/4 cup tahini

CHOCOLATE FUDGE CAKE

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h25m

Yield 10 servings or with 1 broken heart

Number Of Ingredients 13



Chocolate Fudge Cake image

Steps:

  • For the fudge icing:
  • 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1 3/4 cups confectioners' sugar, sifted
  • 1 tablespoon vanilla extract
  • For the cake:
  • Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
  • In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
  • Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
  • For the icing:
  • Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
  • In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
  • Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

2 2/3 cups all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar
1/3 cup light brown sugar
1/4 cup best-quality cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup plus 2 tablespoons sour cream
1 tablespoon vanilla extract
3/4 cup unsalted butter, melted and cooled
1/2 cup corn oil
1 1/3 cups chilled water

CHOCOLATE FUDGE SHEET CAKE

A chocolate lovers delight! This is from my Grandmothers recipe collection and is absolutely scrumptious. The cake stays moist because the icing is rich fudge. Prep and cooking times are approximate and includes cooling time.

Provided by c0dphish

Categories     Dessert

Time 1h30m

Yield 1 cake

Number Of Ingredients 15



Chocolate Fudge Sheet Cake image

Steps:

  • For the Cake.
  • Sift this together dry ingredients (sugar, flour, and baking soda) in separate bowl.
  • In a sauce pan melt butter.
  • Add water (stir until blended).
  • Add coco (stir until blended).
  • Bring to boil.
  • Let it boil for 2 minutes.
  • Stir in dry ingredient mixture.
  • Add buttermilk (stir until blended).
  • Add eggs (stir until blended).
  • Add vanilla (stir until blended).
  • Add mixture to a greased and floured 8 x 11-inch cake pan.
  • Bake at 350°F for approximately 30 minutes or when done.
  • For the Icing:.
  • In sauce pan melt butter.
  • Add milk and sugar.
  • Bring to boil and then boil 2 minutes.
  • Remove from heat.
  • Stir in chocolate chips, marshmallows and nuts.
  • Stir until thick.
  • Pour over cake.

Nutrition Facts : Calories 6924.5, Fat 288.4, SaturatedFat 175.6, Cholesterol 1031.8, Sodium 3271.7, Carbohydrate 1075.3, Fiber 23.9, Sugar 828.1, Protein 69.7

2 cups sugar
2 cups flour
1 teaspoon baking soda
1 cup butter
1 cup water
1/4 cup cocoa (baking)
1/2 cup buttermilk
2 eggs
1 teaspoon pure vanilla extract
3/4 cup evaporated milk
1 1/2 cups sugar
2 tablespoons butter
1 cup chocolate chips
1 cup miniature marshmallow
1 cup chopped nuts (optional)

CHOCOLATE FUDGE CAKE

Provided by Toba Garrett

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Wedding

Number Of Ingredients 12



Chocolate Fudge Cake image

Steps:

  • 1. Heat oven to 350°F (175°C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans.
  • 2. Measure all ingredients (except the chocolate) into a large mixer bowl.
  • 3. Blend for 30 seconds on LOW speed, scraping bowl constantly.
  • 4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.
  • 5. Spoon into the pans and level them well with an offset spatula.
  • 6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.
  • Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
  • Yield: two 8-inch (20-cm) cakes

Ingredients
2 1/2 cups all-purpose flour
1 1/4 cups (285 g) granulated sugar
3/4 cup (170 g) dark brown sugar, packed
1 cup (110 g) Dutch processed cocoa powder
2 1/4 tsp baking soda
1 1/2 tsp salt
2 1/4 cups (18 fl oz or 540 ml) buttermilk
1 cup (230 g) unsalted butter, room temperature
2 large eggs
1 1/2 tsp pure vanilla extract
6 oz (168 g) melted semisweet fine quality chocolate

FUDGY DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE FROSTING

For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes

Number Of Ingredients 12



Fudgy Devil's Food Cake with Chocolate Ganache Frosting image

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment; dust with cocoa powder, tapping out excess.
  • In a medium bowl, whisk together cocoa and hot water until smooth. Whisk in sour cream; let cool, then whisk in chocolate. Into a medium bowl, sift together flour, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each addition; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Divide batter between prepared pans (or muffin tins lined with paper liners); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (18 to 20 minutes for cupcakes).
  • Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
  • Using a serrated knife, trim tops of cake layers to level. Transfer a cake layer to a cake turntable or platter to frost. Using an offset spatula, spread 3/4 cup frosting on top. Set remaining cake layer into place.
  • Spread remaining frosting over entire cake, swirling to coat. Serve immediately, or cover with a cake dome and refrigerate; let sit at room temperature for 20 minutes before serving.

1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
4 ounces (61 percent cacao) bittersweet chocolate, melted and cooled
2 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
Chocolate Ganache Frosting for Fudgy Devil's Food Cake

NAUGHTY CHOCOLATE FUDGE CAKE

A rich but light chocolate fudge cake

Provided by misskay69

Time 55m

Yield Serves 8

Number Of Ingredients 0



Naughty Chocolate Fudge Cake image

Steps:

  • Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
  • Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
  • Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
  • Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
  • To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
  • If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

EASY CHOCOLATE FUDGE CAKE

Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win

Provided by Member recipe by misskay

Categories     Afternoon tea, Dessert

Time 55m

Number Of Ingredients 12



Easy chocolate fudge cake image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
  • Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
  • Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
  • To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
  • Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

150ml sunflower oil, plus extra for the tin
175g self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
2 large eggs, lightly beaten
150ml semi-skimmed milk
100g unsalted butter
225g icing sugar
40g cocoa powder
2½ tbsp milk (a little more if needed)

DECADENT CHOCOLATE FUDGE CAKE

Chunks of chocolate cake mixed with chocolate ganache pressed into a springform pan, chilled, unmolded, and then coated with more ganache. To die for! The interesting way this cake is made is what drew my attention to it. I had to try it! I was not dissapointed!! A heart shaped insert for the springform pan will also make this a great Valentines dessert. I got this recipe from busycooks.about.com. Mmmm..

Provided by lisar

Categories     Dessert

Time 50m

Yield 16-20 serving(s)

Number Of Ingredients 7



Decadent Chocolate Fudge Cake image

Steps:

  • Prepare cake mix as directed on package, using water, oil and egg measurements above.
  • Bake in two greased and floured 8" round pans at 350 degrees for 35-45 minutes.
  • Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
  • Melt chocolate in medium saucepan over low heat.
  • Heat cream and butter together in a large saucepan until it boils.
  • Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.
  • Line 9" springform pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl.
  • Pour 1-1/3 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread and press evenly in prepared pan, smoothing top. Freeze for one hour.
  • Unmold cake, place on serving plate, remove waxed paper, and coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator. 16-20 servings.

1 package two layer devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
16 ounces good quality semisweet chocolate, chopped (can use good quality choc. chips)
1 1/3 cups heavy cream
1/4 cup unsalted butter

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