Chocolate Almond Fudge Cake Recipes

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ALMOND FUDGE CAKES



Almond Fudge Cakes image

I teach in a school with three to four teachers per grade. I bake this cake in small springform pans so that each group can grab a cake before school and divide it among themselves later. Sometimes I slice the cakes into three or four slices and fill one layer with strawberry preserves or cherry pie filling. -Carleen Johns, Brownwood, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 10 servings.

Number Of Ingredients 18

1 package chocolate cake mix (regular size)
1 cup sour cream
3/4 cup water
1/2 cup butter, softened
3 large eggs, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
1 teaspoon almond extract
GLAZE:
1-1/2 cups confectioners' sugar
1 cup milk chocolate chips
1/2 cup butter, cubed
1/4 cup sweetened condensed milk
5 teaspoons heavy whipping cream
1 teaspoon vanilla extract
1 cup chopped almonds, toasted

Steps:

  • In a large bowl, combine the cake mix, sour cream, water, butter and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Spoon 1/2 cupfuls into 10 greased 4-in. fluted tube pans. Bake at 350° for 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine cream cheese and confectioners' sugar until creamy. Fold in whipped cream and almond extract; set aside., For glaze, in a large saucepan, combine the confectioners' sugar, chocolate chips, butter and milk. Cook and stir over medium heat until smooth. Remove from the heat. Stir in cream and vanilla., Cut each cake horizontally into two layers. Place each bottom layer on a serving plate; top with a 3 tablespoons filling. Replace tops. Spoon glaze over cakes; sprinkle with almonds.

Nutrition Facts : Calories 870 calories, Fat 53g fat (28g saturated fat), Cholesterol 178mg cholesterol, Sodium 603mg sodium, Carbohydrate 89g carbohydrate (68g sugars, Fiber 3g fiber), Protein 12g protein.

CHOCOLATE ALMOND FUDGE



Chocolate Almond Fudge image

Rich chocolate flavor in a creamy fudge enhanced by the crunchy, nutty flavor of almonds. Add this to a holiday dessert table for rave reviews.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 2h15m

Yield 36

Number Of Ingredients 8

Cooking spray
2 pounds powdered sugar
1 cup unsweetened cocoa powder
½ teaspoon salt
½ cup Almond Breeze Vanilla almondmilk
¾ cup vegan buttery sticks, softened
¾ dash almond flavor
1 cup chopped almonds

Steps:

  • Line a 9-inch baking pan with foil; spray foil with cooking spray.
  • In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
  • Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
  • Spread in pan. Cool completely, about 2 hours.

ALMOND FUDGE CAKE



Almond Fudge Cake image

People are amazed that this luscious, moist and tender cake is a light dessert. I love the rich chocolate flavor and fruity sauce. -Mike Pickerel, Columbia, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

4 egg whites
1 cup fat-free milk
3/4 cup water
1/2 cup unsweetened applesauce
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1-1/2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup miniature semisweet chocolate chips
RASPBERRY SAUCE:
2 cups fresh or frozen raspberries, thawed
1 tablespoon sugar
1 teaspoon lemon juice
3/4 cup reduced-fat whipped topping
12 fresh raspberries

Steps:

  • In a large bowl, beat the egg whites, milk, water, applesauce and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into egg white mixture until blended (batter will be thin)., Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet., Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., For sauce, puree the raspberries in a blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry.

Nutrition Facts : Calories 240 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE ALMOND FUDGE CAKE



Chocolate Almond Fudge Cake image

This made a great special occasion cake, (birthday) this weekend. Very Nummy! Caught my eye on the new Canadian Living mag calendar for December 2002.

Provided by Derf2440

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
1 cup water
1/2 cup sour cream
4 eggs
2 teaspoons vanilla
1 cup whipping cream
1/4 cup cocoa
1/4 cup icing sugar
1 (100 g) package sliced almonds, toasted

Steps:

  • Measure all cake ingredients into large mixer bowl.
  • Beat until blended, then beat on high 3 minutes.
  • Pour into three parchment paper lined or greased 9 inch round layer cake pans.
  • Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
  • Cool in pans 10 minutes, then invert onto cooling rack.
  • Cool completely.
  • Beat cream, cocoa and icing sugar until stiff peaks form.
  • Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
  • Add remaining layers with cream and nuts.
  • Refrigerate until serving time.
  • To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

Nutrition Facts : Calories 399.8, Fat 20.9, SaturatedFat 10.9, Cholesterol 99.3, Sodium 387.6, Carbohydrate 49.9, Fiber 3.1, Sugar 27.5, Protein 7

CHOCOLATE-ALMOND BUTTER FUDGE SAUCE



Chocolate-Almond Butter Fudge Sauce image

Provided by Aida Mollenkamp

Categories     dessert

Time 7m

Yield 1 1/2 cups

Number Of Ingredients 8

1/2 cup heavy cream
1/4 cup water
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/2 teaspoon kosher salt
11 ounces semisweet chocolate, finely chopped
1/4 cup almond butter
2 teaspoons vanilla extract

Steps:

  • Place cream, water, cocoa powder, corn syrup, and salt in a small saucepan and mix to combine. Bring to a simmer over medium heat, whisking frequently, mixture is slightly thickened, about 3 minutes.
  • Remove from heat and add chocolate, almond butter, and vanilla. Stir until chocolate is melted and sauce is smooth. Serve warm.

CHOCOLATE-ALMOND FRIDGE FUDGE



Chocolate-Almond Fridge Fudge image

The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Chocolate     Almond     Nut     Tree Nut     Avocado     Maple Syrup     No-Cook     Kid-Friendly     Vegetarian     Vegan     Soy Free     Wheat/Gluten-Free     Dairy Free     Peanut Free     Healthy

Yield 8 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
¼ cup sliced almonds
4 oz. bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed
½ ripe avocado
⅓ cup pure maple syrup
⅓ cup almond butter
1 Tbsp. cocoa powder, preferably Dutch-processed
¾ tsp. kosher salt
Flaky sea salt

Steps:

  • Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
  • Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
  • Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
  • Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
  • Remove by lifting up parchment, then cut into squares or bars to serve.
  • Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.

FABULOUS FUDGE CHOCOLATE CAKE



Fabulous Fudge Chocolate Cake image

This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!

Provided by Charmaine Brooks

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 14

2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup butter
2 ½ cups packed brown sugar
3 eggs
1 ½ teaspoons vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
1 cup sour cream
1 cup boiling water
½ cup butter
1 cup packed brown sugar
¼ cup milk
1 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift together the flour, baking soda and salt. Set aside.
  • In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
  • Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
  • Bake in a greased 9 X 13 inch pan for 35 minutes.
  • Let cool 10 minutes before icing.
  • To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 50.8 g, Cholesterol 48 mg, Fat 12.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 233.1 mg, Sugar 40 g

VELVETY ALMOND FUDGE CAKE



Velvety Almond Fudge Cake image

Make and share this Velvety Almond Fudge Cake recipe from Food.com.

Provided by HDMac

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 cups slivered toasted almonds
1 (12 ounce) package chocolate chips
1 package chocolate fudge cake mix
1 (3 1/2 ounce) package chocolate fudge instant pudding mix
2 tablespoons butter
2 tablespoons cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla
4 eggs
1 cup sour cream
1/2 cup water
1/4 cup oil
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Steps:

  • Cake: Sprinkle 1/2 cup of almonds on bottom of well-greased 10" tube pan.
  • Set aside remaining almonds and chocolate chips.
  • Measure remaining ingredients into mixer bowl.
  • Blend; then beat at medium speed 4 minutes.
  • Stir in chips and almonds.
  • Pour into pan; bake at 350°F.
  • for 70 minutes, or until cake begins to pull away from sides of pan.
  • Do not underbake.
  • Cool in pan 15 minutes.
  • Remove and finish cooling on rack.
  • Frost with Cocoa Glaze.
  • Garnish with a few almonds.
  • Glaze: Melt butter in a saucepan.
  • Stir in cocoa and water.
  • Cook stirring constantly until mixture thickens.
  • Do not boil.
  • Remove from heat.
  • Whisk in powdered sugar gradually.
  • Stir in vanilla.
  • Add water 1/2 t.
  • at a time until your reach desired consistency.

Nutrition Facts : Calories 624.1, Fat 36.8, SaturatedFat 12.1, Cholesterol 84.1, Sodium 440.2, Carbohydrate 72, Fiber 5.3, Sugar 46.6, Protein 10.7

SALTED CHOCOLATE ALMOND FUDGE



Salted Chocolate Almond Fudge image

Smoked almonds, dried cherries and sea salt combine with chocolate and sweetened condensed milk to give this traditional fudge a high-end, flavor-foward makeover. A great gift for your nearest and dearest.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 36

Number Of Ingredients 8

1 tablespoon butter
1/4 cup packed brown sugar
1 can (6 oz) coarsely chopped smoked almonds
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 cup milk chocolate chips (6 oz)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup chopped dried cherries
1/2 teaspoon fleur de sel sea salt or coarse sea salt, if desired

Steps:

  • Line cookie sheet with foil. Line 8-inch square pan with foil.
  • In 8-inch nonstick skillet, melt butter over medium-high heat. Stir in brown sugar, and cook until bubbly. Cook 1 minute longer, stirring occasionally. Add almonds; stir to coat. Spread almonds on cookie sheet. Cool completely, about 15 minutes. Break into small pieces.
  • In large microwavable bowl, microwave chocolate chips and sweetened condensed milk uncovered on High 1 minute; stir. Microwave 1 minute longer. Add almonds and dried cherries; stir until blended.
  • Spread evenly in 8-inch square pan. Sprinkle with salt. Refrigerate about 2 hours until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Piece, Sodium 35 mg, Sugar 18 g, TransFat 0 g

FLOURLESS CHOCOLATE & ALMOND CAKE



Flourless chocolate & almond cake image

This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too

Provided by Barney Desmazery

Categories     Dessert

Time 1h20m

Number Of Ingredients 8

200g dark cooking chocolate, chopped into small pieces
200g butter, chopped into small pieces
3 eggs
175g golden caster sugar
100g mascarpone or soft cheese
¼ tsp vanilla extract
100g ground almonds
30g cocoa powder, plus extra to serve

Steps:

  • Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
  • Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
  • Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

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2022-02-26 In a small saucepan or skillet, melt the butter over low heat. Mix in cocoa powder, stirring until the mixture is nice and thick. Place chocolate mixture in the bowl of a stand mixer. Add ½ of the powdered sugar, mix until combined. Add half of …
From amandascookin.com


FUDGY CHOCOLATE CAKE WITH CHERRY PIE FILLING RECIPE
2021-05-23 Heat the oven to 350 F. Grease and flour a 9 x 13 x 2-inch baking pan. In a mixing bowl, mix the cake mix, cherry pie filling, eggs, and almond extract by hand. Pour the batter into the prepared pan. Bake in the preheated oven for about 30 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
From thespruceeats.com


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