HOW TO BAKE FUDGE CAKE RECIPES

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CHOCOLATE FUDGE CAKE RECIPE - OLIVEMAGAZINE



Chocolate Fudge Cake Recipe - olivemagazine image

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

self-raising flour 250g
cocoa powder 50g
dark chocolate 250g, broken into pieces
light muscovado sugar 250g
unsalted butter 250g, softened
eggs 4 large
vanilla extract 1 tsp
icing sugar 200g, sifted
unsalted butter 200g, softened
dark chocolate 200g, melted
dark chocolate 50g
cocoa powder for dusting

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

BEST CHOCOLATE FUDGE CAKE RECIPE - HOW TO MAKE EASY ...



Best Chocolate Fudge Cake Recipe - How To Make Easy ... image

Looking for an easy chocolate cake recipe? This Chocolate Fudge Cake from Delish.com is the best!

Provided by Jessica Seinfeld

Categories     dessert

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 10

Number Of Ingredients 14

Nonstick vegetable oil cooking spray

3/4 c.

butter

3

large eggs

1/2 c.

sour cream

2 tsp.

pure vanilla extract

2 c.

all-purpose flour

1 1/2 c.

granulated sugar

1/2 c.

packed dark brown sugar

3/4 c.

Unsweetened cocoa powder

1 1/2 tsp.

baking soda

1 tsp.

baking powder

1 tsp.

kosher salt

1 1/2 c.

bittersweet or semisweet chocolate chips

1 c.

heavy cream

Steps:

  • Preheat oven to 350° with the oven rack in the middle. Spray two 9" round cake pans with cook­ing spray and line the bottoms with parchment paper. For the cake: In a small saucepan over medium heat, combine butter and 1 cup water and heat until the butter is melted. In a medium bowl, whisk together the eggs, sour cream and vanilla. In a large bowl (or the bowl of a stand mixer), whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder and salt. Add the butter mixture and use an electric mixer on low speed to mix until just combined. On medium speed, mix in the sour cream mixture.Dividing evenly, scrape the batter into the prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cakes comes out with a few moist crumbs attached. Place the pans on a wire cooling rack and let cool for 25 minutes. Run a paring knife around the edge of each cake to loosen it from the pan, then invert the cakes onto the rack, remove the parchment, and let cool completely. Make the frosting: Put the chocolate chips in a medium bowl. In a small saucepan over medium heat, heat the cream until hot. Pour cream over chocolate and let stand for 1 minute. Now gently whisk until creamy and smooth. Scoop out 3/4 cup of the chocolate mixture into another bowl and set aside the remaining frosting for now. Let the 3/4 cup of the mixture cool, stirring occasionally, for about 1 hour, or until it’s spreadable, creamy, and holds its shape. Place one cake on a serving plate, bottom side up. Spread the top with frosting in an even layer all the way to the edge, then top with the other cake, bottom side up. Gently reheat the remaining frosting by filling a medium saucepan with 2 inches of water and placing over medium heat. Let come to a low simmer. Place the bowl of frosting over the water (the bottom of the bowl should not touch the water). Stir until it is melted and pourable. Immediately pour the frosting over the top of the cake. With a metal spatula, quickly spread it to evenly cover the top and let the frosting drip down the sides. Once the frosting is set, slice and serve.

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