SHOULD BE SINFUL TRIPLE CHOCOLATE FUDGE CAKE
This is definitely the chocolatiest cake I have ever tasted. It is so rich and dark, it should be sinful, hence the name. A good topping might be some whipped cream, to balance it out :) Oh, and I should mention...it is incredibly easy to make!
Provided by Karen..
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Prepare pudding with milk as directed on package.
- Remove from heat and blend dry cake mix into hot pudding.
- The mixture will be very thick and spongy.
- Pour into greased and floured 9 x 13 inch pan.
- Sprinkle with chocolate chips and nuts.
- Bake for 30 to 35 minutes.
Nutrition Facts : Calories 207.3, Fat 7.9, SaturatedFat 2.8, Cholesterol 4.3, Sodium 307.6, Carbohydrate 34.2, Fiber 1.4, Sugar 18.1, Protein 3.3
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
TRIPLE FUDGE COOKIES
These cookies are very rich and chocolately.
Provided by L. Hanson
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease cookie sheets.
- Melt the chocolate squares and butter or margarine in a double boiler. Stir well and remove from heat.
- Cream sugar and eggs in medium sized bowl until thick and creamy. Mix in vanilla and melted chocolate.
- Mix in the flour, baking powder and salt until well blended. Stir in chocolate chips and nuts.
- Drop by teaspoonfuls about 1 1/2 inches apart on cookie sheet. Bake for 8 minutes or until tops crackle and look shiny. Cool 3 to 5 minutes. Remove to racks; cool completely.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 28.5 g, Cholesterol 36.1 mg, Fat 13.1 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 72.8 mg, Sugar 21.9 g
TRIPLE CHOCOLATE FUDGE CAKE
Make and share this Triple Chocolate Fudge Cake recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
- Beat on medium speed for 2 minutes.
- Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
- Bake 30 to 35 minutes.
- Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
- FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
- Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
- ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
- Spread with a generous amount of filling.
- Place second cake layer on top.
- Spread remaining filling on sides of cake, leaving top unfrosted.
- Chill 30 minutes.
- GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
- Remove from heat.
- Gradually add 3 tbsp butter, stirring until smooth.
- Spread over top of cake, letting it drip down sides.
- Chill to set chocolate glaze.
Nutrition Facts : Calories 609.3, Fat 37.2, SaturatedFat 17.1, Cholesterol 96.1, Sodium 465.4, Carbohydrate 71.9, Fiber 3.4, Sugar 51.2, Protein 6.6
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- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
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