FUDGE CAKE
For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.
Provided by Kristen Faux
Categories Desserts Cakes Chocolate Cake Recipes
Yield 18
Number Of Ingredients 12
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.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g
OLD-FASHIONED FUDGE CAKE
This simple one-layer cake has a nice texture, cuts well, is moist and the frosting is fast and easy to make. -Mary Schillinger, Woodstock, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake.
Nutrition Facts : Calories 498 calories, Fat 16g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 362mg sodium, Carbohydrate 85g carbohydrate (65g sugars, Fiber 1g fiber), Protein 5g protein.
KILLER FUDGE CAKE
This recipe may be 25- 30+ years old. My sis used to make this cake all the time. She was the baker in the family. I am not. As she recalls, it was somewhat labor intensive, but well worth the effort. This cake was made by baker Robert Paroubek at Toojay's restaurant. I will submit as written from the newspaper article, which I still have. I am not sure what "6 bars" of German chocolate squares is equivalent to in ounces. Note: A medium-sized spring from pan is needed.
Provided by Chicagoland Chef du
Categories Dessert
Time 3h
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- In a double boiler, steam chocolate squares, sugar and water, until melted.
- Separate egg yolks and egg whites and place into separate bowls.
- Add egg yolks, one at a time, to melted chocolate, whisking vigorously and constantly. Continue to steam and whisk, about 5 minutes until thicken. Allow to cool for several minutes. Add vanilla and whisk to combine.
- Beat egg whites, with a pinch of salt, until stiff peaks form. Fold chocolate into egg whites.
- In a medium sized spring form pan, line sides and bottom with halved or separated lady fingers. Pour half the chocolate mixture into the pan. Add another layer of lady fingers. Pour in the remaining chocolate. Chill until completely set; at least 3 hours, maybe longer, before removing sides of pan and serving. *A serrated knife may be handy here for slicing.
- Garnish with whipped cream.
KILLER CHOCOLATE CAKE
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.
Provided by Raquel Pelzel
Categories Dessert Cake Bake Chocolate Dark Chocolate Soy Sauce Buttermilk
Yield Makes one 9-by-13-inch frosted cake
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
- Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
- Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
- Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
- Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners' sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
- Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
- DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.
KILLER FUDGE CAKE
Make and share this Killer Fudge Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt 6 oz. of the butter with the 6 oz of the unsweetened chocolate. When this is melted, remove it from the heat and transfer the mixture to a mixing bowl to cool to room temperature. While the chocolate and butter are cooling, lightly butter the bottoms of two 9-inch round cake pans and line the bottoms with parchment paper.
- Preheat the oven to 350°F When the chocolate is cool, add the eggs, sugar, salt and vanilla and whisk together until well combined. Stir in the flour and pour the batter into the prepared baking pans and bake for 35 minutes or until a toothpick, when inserted in the middle comes out clean. Remove the cakes from the oven and cool them in the pans for 30 minutes. With a knife, loosen the edges of each of the cakes from the pans and turn them out onto a cake rack to cool completely.
- TO MAKE THE ICING: While the cake is baking, prepare the icing. In a small saucepan, combine the sugar, instant coffee and heavy cream. Bring this to a boil, and boil gently for 6 minutes. Remove from the heat and add the unsweetened chocolate. After the chocolate has melted, add the butter and vanilla and cool to room temperature.
- TO PUT THE CAKE TOGETHER: Set one of the cakes, top side up, on a plate and cover with a bit of the icing. Set the second layer upside down so the bottom is facing up and ice the top and sides. Pat the chopped nuts onto the sides of the cake, and center some in the middle of the top layer.
- Refrigerate the remaining icing until firm. Transfer the icing to a piping bag fitted with a rosette tip and pipe rosettes around the edges. Store the cake in the refrigerator, but bring it back to room temperature before serving.
Nutrition Facts : Calories 1138.8, Fat 64.1, SaturatedFat 38.9, Cholesterol 275.6, Sodium 223.4, Carbohydrate 143.8, Fiber 7.1, Sugar 113.6, Protein 13.2
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.
CREAMY FUDGE FROSTING
For every occasion that calls for chocolate frosting, keep this fudgy recipe close by. With just five ingredients from the pantry, you've got magic in minutes. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in a metal bowl over barely simmering water. Stir until smooth., Place milk, sugar and vanilla in a blender; cover and process 1 minute to dissolve sugar. Add warm chocolate mixture; cover and process just until mixture thickens to desired consistency, about 30 seconds. Store in refrigerator.
Nutrition Facts :
KILLER CHOCOLATE CAKE
Deliciously rich Killer Chocolate Cake with chocolate ganache and mascarpone cream layers. Perforce for any celebration.
Provided by vegetariandepartment
Categories Dessert
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- First of all, we need to make the base. Preheat the oven to 150C or 300F degrees.
- Melt the chocolate in the hot water bath. Brake the chocolate into smaller pieces, place into heatproof ball, add butter and place bowl over a saucepan of simmering water. Make sure the ball does not touch the water.
- To the melted chocolate and butter mixture add sugar, coffee and hot water. Mix well and stir until sugar dissolves. Remove from hot water bath and let it cool down for about 15 minute.
- Next add milk to the chocolate mixture. Milk must be cold as it should also lower the temperature of the mixture.
- Using a hand mixer whisk in eggs one at a time.
- Add sieved flour, cocoa, bicarbonate of soda, baking powder, salt and mix well either with a wooden spoon or hand mixer until combined.
- In the end add vegetable oil and vanilla.
- With a small piece of butter grease 20cm loose bottom cake tin. It should be a deep one as well - approximately 10cm deep as the cake will rise twice in size.
- Line the tin with parchment paper. Spoon the mixture into the tin and bake for 2 HOURS.
- When base is ready remove it from the oven, let it cool down so you can handle. Carefully remove from the tin and let it cool down completely.
- Now you can start preparing the ganache by melting the chocolate in hot water bath same way as described above just without the butter.
- When chocolate is fully melted remove from hot water bath to cool down (approx. 10min) and add double cream. Mix well until fully combined and glossy.
- Next step is to make mascarpone cream. Whip the double cream with icing sugar and lemon juice. Add mascarpone and mix well.
- Cut the base into 3 equal layers and spread mascarpone cream on two of the layers. (reserve a little bit of cream for later) Stuck them on top of each other finishing up with a layer with no mascarpone cream. "plaster" the gaps with remaining mascarpone cream so it looks neat and tidy.
- Pour the ganache on top of the cake and spread it evenly.
- When I am covering the cakes with ganache (or any other liquid-ish glazing) I put it onto oven rack so when the glazing is dripping off the sides it goes straight through without flooding the sides and leaving cake looking untidy. Just make sure you put foil or baking tray under the oven rack to catch all the excess ganache without making too much of a mess.
- Decorate the cake with fruits berries and/or chocolate garnishes.
Nutrition Facts : Calories 612.2, Fat 32.5, SaturatedFat 18.4, Cholesterol 100.5, Sodium 641.7, Carbohydrate 79.7, Fiber 5.3, Sugar 46.1, Protein 9.3
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
BAKED FUDGE CAKE
If you love chocolate, you will love this recipe. Serve with whipped cream or ice cream.
Provided by Shanna
Categories Desserts Cakes Chocolate Cake Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.
- In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 570.7 calories, Carbohydrate 61.1 g, Cholesterol 154 mg, Fat 36.1 g, Fiber 3.3 g, Protein 6.5 g, SaturatedFat 16.6 g, Sodium 345.2 mg, Sugar 51 g
DECADENT FUDGE CAKE
Everyone loves the rich flavor in this decadent cake made with four types of chocolate. -Anna Hogge, Yorktown, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 519 calories, Fat 25g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 192mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 2g fiber), Protein 7g protein.
More about "killer fudge cake recipes"
KING ARTHUR'S FAVORITE FUDGE CAKE RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.6/5 (113)Total Time 1 hr 20 minsServings 1
- Preheat the oven to 350°F. Grease and flour a 9" x 13" pan., To make the cake: Melt the butter; stir in the cocoa and hot water.
- In a separate bowl, combine the flour, sugar, soda, and salt., Pour the cocoa mixture over the dry ingredients, stirring to blend.
ULTIMATE MOIST CHOCOLATE FUDGE CAKE - SCIENTIFICALLY …
From scientificallysweet.com
5/5 (11)Servings 12
FUDGE CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
EASY CHOCOLATE FUDGE CAKE | RECIPETIN EATS
From recipetineats.com
THE ORIGINAL TUNNEL OF FUDGE CAKE - SUPER TASTE
From supertasteny.com
CHOCOLATE CARAMEL POKE CAKE | WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
CHOCOLATE CHIP FUDGE CAKE (KILLER CAKE) - RECIPE CIRCUS
From recipecircus.com
CHOCOLATE CHIP FUDGE CAKE (KILLER CAKE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHOCOLATE CAKE BATTER FUDGE - SIMPLY STACIE
From simplystacie.net
FAVORITE FUDGE BIRTHDAY CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
KILLER FUDGE CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
KILLER FUDGE CAKE - BIGOVEN.COM
From bigoven.com
#60-minutes-or-less #time-to-make #course #preparation #desserts #cakes #dietary #low-sodium #cake-fillings-and-frostings #low-in-something
You'll also love