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How To make Chocolate Fudge Cake
1 lb Milk chocolate
1/2 lb Semisweet or
-extra-bittersweet chocolate 3/4 lb Softened butter
FUDGE CAKE 3 c Cake flour
2 c Light-brown sugar
2 1/4 ts Baking powder
3/4 ts Baking soda
3/4 ts Salt
1 1/2 c Milk
3 Eggs
1 1/2 ts Vanilla extract
4 oz Unsweetened chocolate
6 oz Softened butter
MILK CHOCOLATE FROSTING PREPARATION: FROSTING. Chop both chocolates into coarse bits and melt in a double boiler set over hot (not boiling) water. Stir occasionally until completely melted. Remove pan from hot water and allow the chocolate to cool until just no longer warm to the touch, about 20 minutes. Place the butter in a bowl and beat in the cooled chocolate until the mixture is evenly blended, about 3 minutes. Frosting can be stored at a cool temperature for up to 3 days, or several months in the freezer. Heat the oven to 350F. Butter two 9-inch round cake pans and line them with buttered and floured parchment paper or waxed paper. FUDGE CAKE. Sift the flour. Measure 3 cups. In a large bowl, mixx together the flour, sugar, baking powder, baking soda, and salt, breaking up any lumps of sugar. In a small bowl, whisk about 1/2 cup of the milk with the eggs and vanilla; set aside. Chop the chocolate into coarse bits and melt in a double boiler set over hot (not boiling) water. Combine the remaining cup of milk and the butter with the mixed dry ingredients and beat for 1 1/2 minutes, scraping the sides of the bowl twice. Add the egg mixture in 3 parts, scraping the sides of the bowl and beating for 20 seconds after each addition. Add the melted chocolate and beat until just incorporated. Pour the batter into the prepared pans and bake in the center of the preheated oven until the cake springs back when lightly pressed in the center, 25 to 30 minutes. Cool the cakes in their pans for 10 minutes and invert onto racks. Cool completely before frosting. Frost the top surface of one layer of cake and top with the second layer. Spread the remaining frosting on the top and sides of the cake. Make a decorative pattern zigzag in the frosting by pulling a serrated knife across the surface in a back-and-forth motion. Use a small spatula or spoon handle to pull out spikes of frosting all around the sides. Cake can be completed a day ahead and refrigerated. SERVING: Return to room temperature if refrigerated. Cut into wedges and serve. Makes one 9-inch cake. [ The Best of COOKS Magazine; 1987 ] Posted by: Fred Peters
How To make Chocolate Fudge Cake's Videos
Hot Chocolate Fudge Cake
Hot Chocolate Fudge Cake - think of it as a sliceable version of Chocolate Self Saucing Pudding - with a LOT more chocolate fudge sauce! The perfect cosy dessert for cool winter days that's easy to make.
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Easy Chocolate Fudge Cake | Cake Recipes | Dessert Recipes | Fudge Cake Recipes
Easy Chocolate Fudge Cake | Cake Recipes | Dessert Recipes | Fudge Cake Recipes
#ChocolateFudgeCake #CakeRecipes #DessertRecipes #FudgeCakeRecipes
How to make - Easy Chocolate Fudge Cake - Recipe
Ingredients
All purpose flour - 1 & 3/4 cups
Coco powder - 3/4 cup
Salt - 1 tsp
Baking Soda - 1 1/2 tsp
Baking powder - 1 1/2 tsp
Sugar - 2 cups
Vegetable Oil - 1/2 cup
Vanilla Essence - 2 tsp
Egg - 2 nos
Milk - 1 cup
Hot Water - 1 cup
Butter - 2 tbsp
For Chocolate Ganache (icing)
Fresh Cream - 200 ml
Plain Chocolate - 200 gms
*Measurement: 1 cup = 250 ml
**Cake tins: 2 nos.
Method
1. First mix the dry ingredients together. All-purpose flour, cocoa powder, salt, baking soda, baking powder, sugar
2. Add the wet ingredients now. Vegetable oil, vanilla essence, eggs, milk
3. Gently blend the mix (Buy ), then add 1 cup hot water and mix
Note: No need to blend for long.
4. Grease the cake tins (Buy )or place butter paper if you are comfortable) then dust the tins with flour
5. Pour the cake batter to 3/4 height of the tins. Bake (Buy ) at 180 for 40 mins.
Note: Check by inserting a toothpick. If it comes out clean, without sticking, then its cooked.
Making Chocolate Ganache
(icing)
6. To a saucepan (Buy ), add fresh cream & chocolate. Melt completely in low flame.
7. With a knife (Buy ), separate the sides of the cake from the tin
8. Flip a plate on top and flip back with the tin to transfer the cake
9. Slice the cakes horizontally to half.
10. To the bottom half of one, spread the icing. Then place the bottom of the other cake.
11. Again spread the icing on top and layer the top portion of a the cake.
12. Now spread the icing all over the cake. Its Done! Decorate as you wish!!
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DARK CHOCOLATE FUDGE CAKE RECIPE | CHOCOLATE CAKE | BIRTHDAY CAKE
Dark Chocolate Fudge Cake. ????
1/2 cup oil
1/2 cup dark/milk cooking chocolate
1 1/4 cups sugar
1 tsp vanilla essence
2 eggs ( room temperature )
1/4 cup cocoa powder
1 cup all purpose flour
1 tsp baking powder
1 tsp Salt
1 cup boiling hot water mixed with 1 tbsp coffee granules or you can skip coffee but adding hot water is must.
PREHEAT OVEN AT 170°C
stove baking: medium flame for 20 minutes.
Sift all dry ingredients, keep them aside.
Mix half cup chocolate half cup oil/ghee/butter in melt on a double boiler or microwave for 20 seconds. Mix and keep it aside.
Now, In a bowl add sugar, eggs, vanilla essence. Mix till it changes the colour. Add the chocolate mix and beat again.
Now make a mix of 1 cup hot water with 1 tbsp coffee.
Mix the wet and dry ingredients and keep on adding hot water. Whisk till everything is incorporated. Add the batter to the pan and bake for 40 minutes or until the skewer comes out clean at 150°C.
Ganache:
1 cup cream use any.
1 cup semi/dark cooking chocolate
1 cup icing sugar.
Milk if needed.
MARY BERRY’S CHOCOLATE FUDGE CAKE | Rumaysa’s Kitchen
I have always loved Mary Berry’s recipes. I recently repurchased her book again and I thought I’d share a few of my favourites with you. I hope you all enjoy it!
50g (2oz) sifted cocoa powder
6 tbsp boiling water
3 large eggs
50ml (2fl oz) milk
175g (6oz) self-raising flour
1 rounded tsp baking powder
100g (4oz) softened butter
275g (10oz) caster sugar
For the icing and filling:
3 tbsp apricot jam
150g (5oz) plain chocolate (39 per cent cocoa solids)
150ml (¼ pint) double cream
Essential kit
You will need two 20cm (8in) deep sandwich tins.
Instructions
1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment.
2. Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface.
3. Bake in the pre-heated oven for about 25-30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
4. To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally.
5. Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool until it is on the point of setting then spread on top of the apricot on both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on the top. Keep in a cool place until ready to serve.
Mary berry’s recipe book:
chocolate fudge cake recipe/#how to make chocolate cake #fudge cake
chocolate fudge cake recipe
Ingredients:
Chocolate chips
thick cream
oil
butter
castor sugar
pinch of salt
eggs
plain flour
cocoa powder
baking powder
pinch of salt
hot water
coffee
EASY Chocolate Fudge Cake Recipe- The Scran Line
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