DECADENT FUDGE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 01 hours 35 minutes
Prep Time 20 minutes
Cook Time 01 hours 15 minutes
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, FatContent 25g fat (15g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 192mg sodium, CarbohydrateContent 63g carbohydrate (44g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
CHOCOLATE FUDGE CAKE RECIPE - OLIVEMAGAZINE
Enjoy a slice of heaven! Our decadent chocolate cake is covered in silky smooth frosting and we teach you how to create dark chocolate curls for an artisan finish
Provided by Amanda James
Categories Baking and desserts
Total Time 50 minutes
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Line 2 x deep 20cm springform cake tins with baking paper. Stir together the flour and cocoa in a bowl. Melt the chocolate, sugar and butter with 100ml water in a pan until smooth, then leave to cool.
- Once cooled, transfer to a mixing bowl and whisk in the eggs one by one until combined, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined.
- Divide the batter between the cake tins and bake for 30 minutes or until a skewer poked into the middles comes out clean. It may crack a little on top but this will be covered by the icing. Leave to cool.
- To make the buttercream, use electric beaters to whisk together the icing sugar and butter for 5 minutes or until light and fluffy. Mix in the melted chocolate until smooth and the buttercream becomes spreadable. Put a thick layer of buttercream on top of one of the cakes, then sandwich the other sponge on top. Spread another thick layer on top, then use the rest to cover the sides. Leave to set in the fridge for 20 minutes.
- To make the topping, use a large knife or peeler to scrape across the surface of the chocolate to create curls and shards. Use these to top the cake along with a light dusting of cocoa powder.
Nutrition Facts : Calories 786 calories, FatContent 50 grams fat, SaturatedFatContent 30 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, SugarContent 50 grams sugar, FiberContent 5 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium
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