Fudgy Pudgy Cake By Rose Recipes

Steps:

• In a small bowl, combine cocoa and hot water until smooth; cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition. Stir vanilla. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small bowl, cream butter until light and fluffy. Gradually beat in cooled mixture. , Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.

Steps:

• In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla.
• Pour into three greased and waxed paper lined 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter. Gradually beat in cooled mixture.
• Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
• For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.

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:

• Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.
• Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.
• To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
• Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.