Hot Fudge Brownie Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, white sugar, 2 tablespoons cocoa powder, and baking powder together in a bowl. Add milk, oil, and vanilla extract; mix thoroughly. Pour batter into an ungreased 9-inch baking pan. Sprinkle brown sugar and 1/4 cup cocoa powder on top. Pour hot water on top immediately before baking.
• Bake in the preheated oven until a cake layer forms on top and springs back when lightly pressed, 30 to 40 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
• Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
• Pour ganache over the cooled cake.

Steps:

• Preheat the oven to 350°F Spray a 9-inch square baking pan with vegetable spray.
• Make cake: in small microwavable bowl, combine the chocolate chips and water. Cook on high for 30 seconds or just until the chips beging to melt. Stir the mixture until it is smooth.
• In a large bowl and using a whisk or electrical mixer, beat sugar, cocoa, egg, egg whites, sour cream, corn syrup, oil, vanilla and melted cholate.
• In another bowl, stir together the flour and baking powder. With a wooden spoon, stir the dry ingredients into the sour cream mixture just until everything is combined. Pour the mixture into a prepared pan.
• Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester comes out dry.
• Let the pan cool on a wire rack.
• Make icing: in a bowl and using a whisk or electric mixer, beat icing sugar, cocoa and water until the mixture is smooth. Spread it over the cake.

Steps:

• Preheat oven to 350°.
• Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl.
• Stir in milk, oil, and vanilla.
• Spread batter in a lightly greased 8-inch square pan.
• Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan.
• Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.).
• Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched.
• Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.
• VARIATION: Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed.
• VARIATION: Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.

Steps:

• Melt the chocolate and butter together in a sauce pan over a low heat
• Turn off the heat and gradually stir in the sugar and eggs
• Add the self raising flour and cocoa powder
• Pour the mix into greased 30cm x 35cm square tin
• Bake for 15 minutes at 180C, the middle should be soft. Let the brownies cool in the tin.