Fudge Cake With Stout Glaze Recipes

Steps:

• Adjust the racks to the center of the oven and preheat to 350 degrees F. Spray two 9-by-1-1/2-inch round cake pans with nonstick spray.
• Add the granulated sugar and butter to the bowl of a stand mixer outfitted with the paddle attachment. Beat until creamy, just 2 minutes. Add the eggs one at a time to the mixture and beat until mixed together.
• Whisk together the cake flour, all-purpose flour, baking powder and salt in a medium bowl. In a measuring cup, mix the milk and vanilla extract together. Turn the mixer back to medium speed and add the flour mixture and milk mixture alternately to create a smooth batter.
• Evenly divide the cake batter between the prepared pans. Bake until the cakes start pulling away from the edges of the pan and a toothpick inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool the cakes for 10 minutes in their pans, then turn them out on a wire rack to cool completely before frosting.
• Frost the cake by tucking parchment underneath the first cake layer and the cake plate. Spread the Chocolate Frosting evenly over the first layer, then place the second cake on top. Frost the top of the cake, then work your way over the sides. Remove the parchment and serve.
• Add the chopped chocolate to a heatproof bowl and set over a lightly simmering pot of water (make sure the bottom of the pot is not touching the water). Stir until the chocolate is completely smooth and melted. Remove from the heat and cool until room temperature, about 15 minutes.
• Add the confectioners' sugar to a medium bowl and whisk out the lumps.
• Beat the butter in a stand mixer outfitted with the paddle attachment until creamy. Add the cooled melted chocolate. Gradually add the confectioners' sugar in 3 batches and beat until combined. Add the milk, vanilla and salt, and beat until the mixture is creamy, well mixed and spreadable.

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.

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, water, oil, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in melted chips until combined., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, melt chocolate chips and butter with milk over low heat. Stir in confectioners' sugar, corn syrup and vanilla until smooth. Spread over warm cake. Cool cake completely in pan on a wire rack., For mousse topping, in a large bowl, whisk milk and pudding mix 2 minutes. Let stand 5 minutes or until soft-set. Fold in whipped topping and vanilla until combined. Spread over cake. If desired, top with chocolate curls. Refrigerate leftovers.

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 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.

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.

Steps:

• Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.
• Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.
• Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.
• Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.
• Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.

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.

Steps:

• For cake:
• Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
• Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
• For icing:
• Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
• Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Steps:

• Cream butter in a large bowl. Gradually mix in sugar. Add 1 egg at a time, beating well after each addition. Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely., Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth. Remove from the heat; cool slightly. Drizzle over white chocolate.