CHOCOLATE FUDGE CAKE RECIPES RECIPES

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CHOCOLATE FUDGE CAKE RECIPE - BBC FOOD



Chocolate fudge cake recipe - BBC Food image

This fantastically easy chocolate fudge cake is rich, moist and treacly with a glossy ganache finish.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 10-12

Number Of Ingredients 19

200g/7oz dark chocolate, chopped
200g/7oz butter, cubed, plus extra for greasing
100ml/3½fl oz water
125g/4½oz self-raising flour
125g/4½oz plain flour
25g/1oz cocoa powder
200g/7oz light muscovado sugar
200g/7oz golden caster sugar
3 free-range eggs
75ml/2½fl oz crème fraîche
50g/1¾oz dark chocolate (minimum 70% cocoa solids)
100g/3½oz unsalted butter, softened
200g/7oz icing sugar
1 tsp vanilla extract
milk, to loosen
150ml/5¼oz double cream
1 tsp vanilla extract
1 tsp unsalted butter
150g/5¼oz dark chocolate, plus extra chocolate shavings, to decorate

Steps:

  • Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.
  • Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.
  • Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
  • Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.
  • Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch.
  • Remove the cakes from the oven and set aside to cool completely.
  • Meanwhile, for the chocolate fudge icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)
  • Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).
  • For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.
  • To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins.
  • Spread the fudge buttercream over the top of one of the chocolate cakes, then carefully top with the other cake.
  • Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices.

WHITE CHOCOLATE CAKE RECIPE - OLIVEMAGAZINE



White Chocolate Cake Recipe - olivemagazine image

Our white chocolate fudge cake is quick and easy to make, looks fantastic and is guaranteed to be a crowd-pleaser

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert

Total Time 1 hours

Yield Serves 12

Number Of Ingredients 14

300g butter, softened
150g white chocolate, chopped (we used Green & Black’s), plus extra, grated to serve
½ tsp vanilla extract
5 eggs
150g golden caster sugar
150g light soft brown sugar
300g self-raising flour
½ tsp baking powder
5 tbsp plain flour
250ml whole milk
150g white chocolate, chopped
1 tsp vanilla extract
225g butter, softened
200g golden caster sugar

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Butter and line 3 x 20cm sponge tins. Melt the butter and chocolate carefully together, then pour into the bowl of a mixer and cool for 10 minutes. Don’t worry if it separates when it cools.
  • Beat the butter and chocolate mixture for a couple of minutes and then beat in the eggs one by one, alternating them with batches of sugar. Add the vanilla, the flour and baking powder and beat on low to make a smooth batter. Divide the mixture between the sponge tins and bake for 20-25 minutes or until the edges come away from the sides of the tin and a skewer comes out clean. Be careful not to overcook the cake or it will go very brown as there is a lot of sugar in it. Cool in the tin for 10 minutes, then transfer to a wire rack.
  • To make the frosting, whisk the flour into the milk over a medium heat and whisk until the mixture thickens. Stir in the chocolate and vanilla and cool. Beat the butter and sugar together until they’re light and fluffy, then beat in the chocolate mix until you have a light, fluffy mixture. Layer the cakes up with some of the frosting and then frost the outside. Decorate by grating over some more white chocolate.

Nutrition Facts : Calories 784 calories, FatContent 46.8 grams fat, SaturatedFatContent 28.3 grams saturated fat, CarbohydrateContent 80.8 grams carbohydrates, FiberContent 1.4 grams fiber, ProteinContent 8.9 grams protein, SodiumContent 1.1 milligram of sodium

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