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
TEXAS TUMBLEWEEDS RECIPE: HOW TO MAKE IT
Tumbleweeds blow across the roads in some parts of Texas, and I think these cute stacks look like them. I've been making these sweets with my sister for years. —Karen Lemay, Seabrook, Texas
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield about 4 dozen.
Number Of Ingredients 3
Steps:
- In a large microwave-safe bowl in a microwave or in a large metal bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in potato sticks., Drop mixture by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.
Nutrition Facts : Calories 76 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 57mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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EGGNOG FUDGE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.6
Total Time 60 minutes
Category Desserts
Calories 114 calories per serving
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, eggnog, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally., Remove from the heat. Stir in chips until melted. Stir in the marshmallow creme, walnuts and vanilla. , Spread into prepared pan. Cool to room temperature. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
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