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
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
CHOCOLATE FUDGE LAYER CAKE
Found this in a magazine and it looks so good I want to save it. While it starts with a simple boxed mix and adds a few other ingredients it states the end result is a chocolaty delight, with a fudge-like texture that improves if stored overnight in the fridge. It sure looks good, more brownie like than cake. I'll update this description once I try it. Update 9-8-09: Finally got around to making this and soooo glad I did, such fudgy goodness and enjoyed by everyone who tried it. The only thing I did differant was with the frosting. I defrosted the cool whip (in the fridge) and then melted the choc by itself in the micro and mixed together after, I also used recipe#243117 for the filling to make it even more special. It was fairly simple and the taste was wonderful. Hope you'll enjoy it too.
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease two 9-inch round baking pans.
- Chop 2 chocolate squares; set aside.
- Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
- Beat on medium speed 2 minutes.
- Stir in chopped chocolate.
- Spoon into pans.
- Bake 30-35 minute or until wooden toothpick inserted in centers comes out clean.
- Cool in pans on wire racks 10 minutes.
- Loosen cakes from sides of pans, invert onto racks; gently remove pans. Cool cakes completely.
- Frosting:.
- Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl.
- Microwave on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute.
- Let stand 15 minutes to thicken.
- Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds.
- Store in refrigerator.
BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 18 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 2 oz. chocolate. Beat next 6 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min. 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 10 min.; remove to wire racks. Cool 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. Top with nuts. Keep refrigerated.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE
Talk about rich and shocking. This beautiful cake is a winner with all chocoholics! Great for a dessert party, birthday party, or finale of an elegant meal.
Provided by Cooking to Perfecti
Categories Dessert
Time 1h50m
Yield 1 3layer cake, 12-16 serving(s)
Number Of Ingredients 23
Steps:
- For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
- Remove from heat and let cool.
- Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
- Add eggs, one at a time, beating well after each addition.
- Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
- Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
- Pour batter into three greased and floured 9-inch layer pans.
- Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
- Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
- For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
- Cook over low heat, stirring constantly, until thick.
- Remove from heat and let cool completely.
- Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
- Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
- Spread filling between cake layers.
- For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
- Cook over low heat, stirring constantly, until chocolate melts.
- Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
- Remove from heat and stir in vanilla.
- Beat at high speed of electric mixer until frosting is of spreading consistency.
- Immediately spread on cake.
- Garnish with chocolate shavings.
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
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.
CHOCOLATE FUDGE AND GOLDEN LAYER CAKE
Provided by Food Network
Categories dessert
Time 1h16m
Yield 12 to 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
- Sift the flour, baking powder, and salt together 3 times and set aside.
- In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy. Add the sugar and mix until blended. Add the eggs, 1 at a time, mixing after each addition until blended. Add the vanilla and almond extracts and mix.
- With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition. Mix until just smooth. Pour into 2 cake pans. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes. Let cool in the pans.
- For the frosting: In a mixer with a whip attachment, cream the butter well. Add the confectioners' sugar gradually. Add the melted chocolate, then the vanilla. Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
- Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting. Place the second layer on top of that but bottom-side up, to create a nice flat top. Press down to secure the layer. Frost the top and sides using a swirling motion. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.
MEGA MAGICAL 7 LAYER CHOCOLATE CAKE
Provided by Duff Goldman
Categories dessert
Time 2h15m
Yield One 8-inch round cake
Number Of Ingredients 35
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper.
- Place the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until combined. Add the eggs, one by one, until completely incorporated. Add the vanilla extract and buttermilk and continue mixing until combined.
- Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix together the coffee and warm water. Alternate adding the dry ingredients and the coffee mixture into the bowl of the stand mixer, beginning and ending with the dry ingredients. Mix until you don't see any lumps and a thin batter has formed.
- Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the middle of each cake comes out clean, 30 to 35 minutes. Transfer the pans to a wire rack and allow to cool for 10 minutes. Remove the cakes from the pans and set on the wire rack to cool completely, about 1 hour.
- For the dark chocolate mousse: Place the dark chocolate in a large bowl and set aside. Pour 1 cup of the heavy cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
- Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature.
- Meanwhile, whip the remaining cup of heavy cream to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Using a rubber spatula, fold one-fourth of the whipped cream into the cooled ganache to lighten the consistency, then fold that mixture into the remaining whipped cream until almost completely combined with just a few streaks. Add the vanilla and salt and gently fold until combined into a light, fluffy mousse.
- For the chocolate fudge buttercream frosting: Place the sugar, hot fudge, cocoa powder, butter, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed to combine. When the sugar is incorporated, increase the speed to medium and beat until the buttercream is smooth and satiny, 8 to 10 minutes.
- For the chocolate royal icing: Place the confectioners' sugar, cocoa powder, meringue powder and water in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed to combine. Increase the speed to medium-high and whip until the icing holds stiff peaks, 5 to 8 minutes. If it seems too soft, add more confectioners' sugar in 1 tablespoon increments. If it is too stiff, add a bit more water, drop by drop. Transfer to a piping bag fitted with a medium star tip.
- For the white chocolate ganache: Place the white chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
- Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature, then transfer to a piping bag fitted with a medium star tip.
- To assemble, level the tops of the cakes with a serrated knife or cake leveler. Spread half of the mousse over the top of one cake layer. Stack the second layer and repeat. Add the third cake layer and frost the top and sides with a thin coat of the buttercream. Refrigerate until the frosting is firm, 20 to 30 minutes.
- When the cake is ready, frost the top and sides with a thicker layer of the buttercream and refrigerate again until very firm, about 1 hour.
- When the cake is almost ready, lightly dust your work area with cornstarch and roll the fondant into a circle about 20-inches wide and 1/8-inch thick. Drape the rolled fondant over the cake and, using a fondant smoother or your hands, lightly press and smooth it onto the cake, working your way from the top down the sides. Pop any air bubbles with a cake tester or toothpick and continue to smooth the surface.
- Trim any excess fondant from the base of the cake with a pizza cutter. Using a pastry brush, lightly brush the bottom half of the cake with the piping gel, then cover it with chocolate sprinkles.
- Pipe a scalloped border around the edge with the chocolate royal icing. Pipe little rosettes of the white chocolate ganache around the cake and press 1 hazelnut truffle onto each. Continue to pipe and decorate with the royal icing, white chocolate ganache and hazelnut truffles to your liking.
FOUR-LAYER CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 12 to 15 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment. Spray the parchment and dust with flour.
- Whisk together the flour, cocoa, baking soda and salt in a large bowl.
- Beat together the butter and sugar in a stand mixer until light and fluffy, 1 to 2 minutes. Add the eggs one at time and beat until incorporated. Add the sour cream and continue to beat until fully incorporated. Then add the vanilla.
- Stir together the instant espresso powder with the hot water in a spouted measuring cup. With the mixer running, add the dry ingredients in two additions, alternating with the espresso.
- Divide the batter between the cake pans and bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
- Slice a thin layer from the top of each cooled cake with a serrated knife to remove the domed top. With a serrated knife, slice the layers in half horizontally to make 4 layers. Spread buttercream on the cut side of a layer and sandwich another layer on top. Repeat with the remaining frosting and layers, leaving the last top layer unfrosted.
- Apply a thin crumb-coat of frosting to the entire cake and chill in the refrigerator at least 15 minutes to set. Use the remaining frosting to generously frost the cake.
- Put the egg whites and sugar into a large bowl set over a double boiler. Whisk constantly until the sugar melts and the mixture is very thin and warm.
- Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form, about 5 minutes. Turn to low speed and continue beating until cool, about 10 minutes.
- Turn the mixer to medium speed and whisk in the butter in small pieces. (The mixture may look curdled before it comes together.) Add the vanilla extract. Re-beat the mixture as needed to keep it smooth as you frost your cake.
DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
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.
CHOCOLATE FUDGE CAKE
A great chocolate fudge cake for parties and events.
Provided by dale17
Time 1h15m
Yield Serves 12
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 180ðF/ 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.
BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 18 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 2 chocolate. Beat next 6 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min. 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 10 min.; remove to wire racks. Cool 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. Top with nuts. Keep refrigerated.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
TWO LAYER CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE FROSTING
This cake is my all time favorite chocolate cake. I couldnt find a recipe with the perfect combination of cake and frosting. So this cake is an adpatation of an Ina Garten cake and Alton Brown ganache. The cake tastes better cold but I can never wait for it to chill so dive right in immediately!
Provided by Number One Foodie
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350.
- 2. Lightly butter and flour two 8 inch cake pans.
- 3. Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a stand mixer, mix on low until combined.
- 4. In another bowl combine buttermilk, oil, eggs and vanilla thoroughly.
- 5. With the mixer on low slowly add the wet ingredients to the dry.
- .6. Once ingredients are combined add the coffee slowly with the machine still on low speed (the batter will look slightly liquidy).
- 7. Pour equal parts of the batter into the cake pans and put into the preheated oven.
- 8. Cook for 35-40 minutes until a toothpick comes out clean.
- 9. Once done let sit in cake pans for 30 minutes and then to finish cooling on a cooling rack.
- 10. Chop the chocolate into small shards and place into a food processor.
- 11. Warm cream in the microwave until it starts to simmer (DO NOT BOIL).
- 12. Pour cream over the chocolate and let it sit for 2 minutes and then pulse until smooth.
- 13. Let the ganache cool in the fridge for 15 minutes and then spread on the cakes.
Nutrition Facts : Calories 344, Fat 14.7, SaturatedFat 4.3, Cholesterol 49.6, Sodium 472.6, Carbohydrate 51.6, Fiber 2.3, Sugar 34.5, Protein 4.9
CHOCOLATE FUDGE AND GOLDEN LAYER CAKE
this is a really, really good cake. I'm not that into cake, really, and especially golden cake, but this is a winner.
Provided by spatchcock
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
- Sift the flour, baking powder, and salt together 3 times and set aside.
- In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy.
- Add the sugar and mix until blended.
- Add the eggs, 1 at a time, mixing after each addition until blended.
- Add the vanilla and almond extracts and mix.
- With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition.
- Mix until just smooth.
- Pour into 2 cake pans.
- Bake until risen, golden, and firm to the touch, about 25 to 30 minutes.
- Let cool in the pans.
- For the frosting: In a mixer with a whip attachment, cream the butter well.
- Add the confectioners' sugar gradually.
- Add the melted chocolate, then the vanilla.
- Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
- Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting.
- Place the second layer on top of that but bottom-side up, to create a nice flat top.
- Press down to secure the layer.
- Frost the top and sides using a swirling motion.
- Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.
Nutrition Facts : Calories 842.3, Fat 37.3, SaturatedFat 22.8, Cholesterol 145.5, Sodium 313, Carbohydrate 126, Fiber 2.9, Sugar 92.7, Protein 7.9
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
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
CHOCOLATE FUDGE LAYER CAKE
Provided by Jane Hornby
Categories Cake Chocolate Dessert Kid-Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350F. In a small saucepan, gently melt the 1 1/4 sticks of butter. Remove from heat and whisk in the milk, oil, and vanilla. Meanwhile, grease two 8-inch round cake pans, then line the bottoms with circles of parchment paper.
- Mix together the flour, cocoa, baking soda, baking powder, and salt, then sift into a large bowl.
- Add the brown sugar and break up any lumps. Make a well in the center and add the butter mixture. Using a whisk, slowly mix the ingredients together, then give it a good beating until smooth and evenly blended. Using a spatula, divide the batter equally between the pans and spread it flat.
- Bake until the cakes are risen, firm, and have shrunk back slightly from the edges of the pans. Let cool in the pans 10 minutes, then turn out onto a cooling rack and cool completely.
- Make the frosting: In a medium saucepan, stir the condensed milk and cream over low heat until it starts to bubble at the edges. Remove from heat and stir in the chocolate, butter, and vanilla. Let the chocolate melt, stirring and beating occasionally as it cools, until thick, fudgy, and completely cooled.
- Assemble the cake: On a cake plate lined with strips of parchment paper, sandwich the cakes together with 1/2 cup frosting. Spoon the remaining frosting over the top of the cake. Spread it out thickly, then, working on a quarter of the cake at a time, work the frosting over the edge of the cake and down to meet the plate. Try to keep going in one fluid movement. Repeat all over. Smooth and swirl the frosting as you like, or leave it rough.
- Let the cake sit somewhere cool for an hour (or up to a day) before slicing.
WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.
Categories Cake Milk/Cream Chocolate Dessert Bake Freeze/Chill Christmas Vanilla Amaretto Winter Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher White Chocolate
Yield Makes 12 to 14 servings
Number Of Ingredients 23
Steps:
- For chocolate stars:
- Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)
- For cake:
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
- Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
- For filling and frosting:
- Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
- Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
- Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
- Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Arrange chocolate stars decoratively atop cake and serve.
FUDGE LAYER CAKE
"My mom first made this terrific layer cake in the early 1960s," recalls Cheryl Feller of Fort Atkinson, Wisconsin. "The date and walnut filling is delicious."
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in chocolate. Combine the cake flour, baking soda and salt; gradually add to creamed mixture alternately with water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, combine the sugar, all-purpose flour, milk and egg until smooth. Add the dates. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in walnuts and vanilla. Cover and refrigerate., For frosting, combine the cream, sugar and corn syrup in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. Transfer to a small bowl. Refrigerate until spreadable, stirring occasionally. , Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer. Spread frosting over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 534 calories, Fat 26g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 431mg sodium, Carbohydrate 71g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.
BANANA CHOCOLATE FUDGE LAYER CAKE (LIGHT)
Made this for a family gathering. It is delicious! The combination of chocolate and banana is great! It also makes a nice cake since it is two colors when you slice it! I also added half a banana for decoration on the cake. Can't wait to bake it again! I adapted a bit this recipe from a R. Reisman recipe.
Provided by Redsie
Categories Dessert
Time 35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350° F (180° C and spray 2 8-inch round cake pans with vegetable spray.
- Banana Cake: Combine margarine and sugar in large bowl or food processor; mix until smooth. Add egg, banana and vanilla; mix until well-combined. In small bowl, stir together flour and baking soda; add flour mixture to banana mixture alternately with yogurt and mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
- Chocolate Fudge Cake: Combine margarine, sugar and egg in large bowl; mix until well combined (mixture may look curdled). In small bowl, stir together cocoa, flour, baking soda and baking powder; add to the batter alternately with the yogurt. Mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
- Frosting: Put ricotta cheese, icing sugar and cocoa in food processor; process until smooth, or beat with electric mixer.
- Assembly: Put banana cake on serving plate; top with one-quarter of the frosting. Place banana slices over top. Put chocolate cake on top and use remaining frosting to frost sides and top.
More about "chocolate fudge layer cake recipes"
FUDGY CHOCOLATE LAYER CAKE RECIPE - ANDREW SHOTTS | …
From foodandwine.com
5/5 Author Sarah DesmondServings 1Total Time 2 hrs
- Preheat the oven to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
- In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
- Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.
- Put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
CHOCOLATE FUDGE LAYER CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HAPPY BIRTHDAY CHOCOLATE FUDGE LAYER CAKE BY JUNIOR'S ...
From goldbelly.com
CHOCOLATE FUDGE CAKE – FOOD FUSION
From foodfusion.com
DOUBLE CHOCOLATE FUDGE LAYER CAKE TABLE FOR SEVEN | FOOD ...
From ourtableforseven.com
CHOCOLATE FUDGE LAYER CAKE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CHOCOLATE FUDGE LAYER CAKE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
CHOCOLATE FUDGE CAKE - THE IRISH TIMES
From irishtimes.com
ROBINHOOD | MILK CHOCOLATE FUDGE LAYER CAKE
From robinhood.ca
CAKE RECIPES CHOCOLATE FUDGE - FOOD NEWS
From foodnewsnews.com
SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING
From lcbo.com
CHOCOLATE FUDGE 3 LAYER CAKE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
ULTIMATE 6-LAYER CHOCOLATE FUDGE CAKE | QUEENSLEE APPéTIT
From queensleeappetit.com
CHOCOLATE FUDGE LAYER CAKE BY JESSICA - FOODRHYTHMS
From foodrhythms.com
OUR ULTIMATE CHOCOLATE CAKE RECIPES | SBS FOOD
From sbs.com.au
CHOCOLATE FUDGE LAYER CAKE RECIPES RECIPE CARDS - FOOD NEWS
From foodnewsnews.com
CHOCOLATE LOVERS LAYER CAKE WITH FUDGE FROSTING | FOOD TO LOVE
From foodtolove.co.nz
BEST THREE-LAYER CHOCOLATE FUDGE CAKE RECIPES | FOOD ...
From foodnetwork.ca
WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE ...
From fooddiez.com
TRIPLE LAYER CHOCOLATE FUDGE CAKE RECIPE BY FOOD FUSION ...
From recipelands.com
CHOCOLATE FUDGE LAYER CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
PEPPERIDGE FARM CHOCOLATE FUDGE LAYER CAKE NUTRITION FACTS
From fastfoodnutrition.org
FLOURLESS CHOCOLATE FUDGE CAKE WITH SALTED HONEY CARAMEL ...
From newsrnd.com
CHOCOLATE FUDGE AND SALTED CARAMEL LAYER CAKE - FOOD
From sbs.com.au
PEPPERIDGE FARM CHOCOLATE FUDGE STRIPE LAYER CAKE ...
From fastfoodnutrition.org
BEST CHOCOLATE FUDGE CAKE RECIPES | BAKE WITH ANNA …
From foodnetwork.ca
CHOCOLATE FUDGE LAYER CAKE - THE IRISH TIMES
From irishtimes.com
ULTIMATE CHOCOLATE FUDGE LAYER CAKE - BAKING HEAVEN
From foodheavenmag.com
CHOCOLATE FUDGE LAYER CAKE | GOOD THYMES AND GOOD FOOD
From goodthymesandgoodfood.com
#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #low-protein #desserts #cakes #dietary #cake-fillings-and-frostings #low-in-something #number-of-servings
You'll also love