Fastest Fudge Cake Or Cupcakes Recipes

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.

Steps:

• Add all ingredients at once. Mix until smooth, not too long
• Use greased and floured 8" square pan.
• Bake at 325 for 25-30 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

Steps:

• Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
• In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
• Mix cocoa and hot water together, and beat into batter.
• Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

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.

Steps:

• Grease a 8-inch square or 9-inch round pan or put 12 cupcake papers in a cupcake pan and one extra in a custard cup.
• Preheat the oven to 350 degrees F.
• To make the cake, whisk the flour, cocoa, baking soda and salt together. Sift only if the cocoa remains lumpy, set aside. (I sifted it through a fine strainer as I combined it with the wet ingredients in step 5).
• In a large bowl, combine the warm melted butter and brown sugar. Add the eggs and vanilla and stir until well blended.
• Add all of the flour mixture at once.
• Using a rubber spatula or wooden spoon - stir only until all the flour is moistened.
• Pour the hot water over the batter all at once.
• Stir only until the water is incorporated and the batter is smooth.
• Scrape the batter into the pan (or cupcakes - to do that efficiently I scrape the batter into a 4 cup measuring cup and then easily pour it into the cupcake liners.
• Bake until a toothpick inserted in the center of the cake comes out clean. Cake - 25 to 30 minutes, cupcakes 17 - 22 minutes. Cool the cake in the pan on a rack for about 10 minutes before unmolding. To unmold, slide a slim knife around the edges of the cake to release it from the pan. Invert the cake. Turn the cake right side up and cool completely on a rack before frosting the top and sides. Or cool the cake in the pan and frost only the top. Cupcakes can cool in the pan and remove & frost when cool.
• While the cake cooks, make the FAST FUDGE FROSTING:.
• In a medium saucepan, melt the butter.
• Stir in the sugar, cocoa, and salt.
• Gradually stir in the cream.
• Heat, stirring constantly, until the mixture is smooth and hot but not boiling.
• Remove from the heat and stir in the vanilla.
• Cool until thickened to the consistency of frosting(takes a while at room temp - try putting in fridge to speed up, but watch it!) or use as a warm glaze or sauce.
• Store leftover frosting in the refrigerator.
• Rewarm gently in the microwave before using.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
• Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
• Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.