CHOCOLATE FUDGE CAKE WITH GANACHE RECIPES

Name: Ultimate Chocolate Fudge Bundt Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 chocolate cake mix; 1 (3.4 oz.) package instant chocolate pudding mix; 1 cup sour cream; 3 eggs; 1/3 cup vegetable oil; 1/2 cup water; 2 cups semi-sweet chocolate chips; Chocolate ganache, for frosting

ULTIMATE CHOCOLATE FUDGE BUNDT CAKE — LET'S DISH RECIP…

Ultimate Chocolate Fudge Bundt Cake — Let's Dish Recip… image

This amazing chocolate cake starts with a cake mix and couldn't be easier or more decadent.

Provided by Danelle

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 12

Number Of Ingredients 8

Ingredients

1 chocolate cake mix
1 (3.4 oz.) package instant chocolate pudding mix
1 cup sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup water
2 cups semi-sweet chocolate chips
Chocolate ganache, for frosting

Steps:

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.
In the bowl of a stand mixer, beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips.
Spoon batter (it will be thick) into prepared pan.
Bake for 50 minutes to 1 hour.
Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.

Nutrition Facts : Calories 308 calories, CarbohydrateContent 25 grams carbohydrates, CholesterolContent 70 milligrams cholesterol, FatContent 24 grams fat, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 10 grams saturated fat, ServingSize 1, SodiumContent 85 grams sodium, SugarContent 18 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

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

Ingredients

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.

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