No Bake Chocolate Fudge Cake Recipes

Steps:

• Heat butter in a non-stick pan, Add chocolate, coffee powder and brown sugar and let it melt.
• Grind digestive biscuits to a fine powder. Grease an aluminium cake tin.
• Switch off the heat and add ground powder along with almonds, walnuts and raisins and mix well.
• Pour the chocolate mixture into a cake tin and spread it evenly. Refrigerate for 1-1½ hours.
• Remove the cake from cake tin, cut the cake in wedges, arrange on a serving plate and serve immediately.

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:

• Crush biscuits in a rough mix with rolling pin. Not too fine.
• Melt butter, sugar, vanilla essence, flour, milk, Ovaltine powder in a pot at low heat.
• Put biscuits in tin and pour mixture over.
• After mixture cools, put in fridge to set for a day.

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:

• Pre-heat the oven to 180°F/ Gas mark 4. Grease and line two 18cm sandwich tins.
• Sieve the flour, cocoa and bicarbonate of soda into a bowl.
• Add the sugar and mix well. make a well in centre and add the syrup,eggs,oil and milk. beat well until smooth.
• Spoon the mixture into the two tins and bake for 25-30 minutes until risen and firm to the touch. remove from oven,leave to cool before turning out onto a cooling rack.
• Sandwich the two cakes together with butter cream icing, to make the icing place the butter in a bowl and beat until soft.
• Gradually sift and beat in the icing sugar and then add enough milk/water until soft (if you add to much milk/water just sift some more icing sugar in) make the icing fluffy and spreadable.
• Finally sandwich the cakes together with the icing and the cover the cake in the rest of the icing. use a fork to put some patterns on the top if needed.

Steps:

• Melt butter, let cool. Mix peanut butter, vanilla and butter by hand. Add cocoa, add 10x sugar, mix well by hand. Place in a square pan. In 15 minutes its ready! Cut into squares and enjoy~.

Steps:

• Cake: Preheat oven to 350F and grease an 8-inch sprinform pan.
• Place walnuts in food processor or blender and pulse several times.
• Add cocoa powder, orange zest and 3/4 C sugar; process until finely ground, being careful NOT to grind to a paste.
• Stir in orange juice and set aside.
• In large bowl, beat egg whites with salt until they begin to hold soft peaks.
• Gradually add the remaining 3/4 C sugar, 2 Tbsp at a time, beating after each addition, until the egg whites begin to hold stiff peaks.
• Gently stir about 1/3 of the egg whites into the walnut mixture.
• Fold in the remining egg whites.
• Add the cooled margarine and fold everything together gently but thoroughly.
• Pour the batter into the pan and bake in the middle of the oven for 40 minutes or until tester comes out clean.
• Remove the cake and let cool completely in the pan.
• Run knife around the edges of cake and remove the sides of the pan.
• Tightly wrap cake and refrigerate until ready to glaze.
• Glaze: In small heavy saucepan, combine chocolate, orange juice, margarine, sugar and salt.
• Stir over moderately low heat until the margarine is melted and smooth.
• Carefully invert the cake onto a rack in a shallow baking pan.
• Pour glaze over the cake, tilting if desired to allow glaze to run down the sides.
• Garnish with walnut halves.
• Chill, uncovered, for 30-45 minutes or until glaze is set.
• Serve at room temperature.

Steps:

• Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.
• Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.
• To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.