Chocolate Fudge Cake Recipe Easy

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EASY CHOCOLATE FUDGE CAKE



Easy chocolate fudge cake image

Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win

Provided by Member recipe by misskay

Categories     Afternoon tea, Dessert

Time 55m

Number Of Ingredients 12

150ml sunflower oil, plus extra for the tin
175g self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
2 large eggs, lightly beaten
150ml semi-skimmed milk
100g unsalted butter
225g icing sugar
40g cocoa powder
2½ tbsp milk (a little more if needed)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
  • Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
  • Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
  • To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
  • Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

FUDGE CAKE



Fudge Cake image

For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.

Provided by Kristen Faux

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 18

Number Of Ingredients 12

1 ½ cups white sugar
1 teaspoon vanilla extract
2 large eggs eggs
1 cup milk
1 tablespoon fresh lemon juice
½ cup unsweetened cocoa powder
1 cup hot water
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup butter

Steps:

  • Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
  • In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
  • Mix cocoa and hot water together, and beat into batter.
  • Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g

CHOCOLATE FUDGE CAKE



Chocolate Fudge Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h25m

Yield 10 servings or with 1 broken heart

Number Of Ingredients 13

2 2/3 cups all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar
1/3 cup light brown sugar
1/4 cup best-quality cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup plus 2 tablespoons sour cream
1 tablespoon vanilla extract
3/4 cup unsalted butter, melted and cooled
1/2 cup corn oil
1 1/3 cups chilled water

Steps:

  • For the fudge icing:
  • 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1 3/4 cups confectioners' sugar, sifted
  • 1 tablespoon vanilla extract
  • For the cake:
  • Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
  • In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
  • Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
  • For the icing:
  • Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
  • In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
  • Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

CHOCOLATE FUDGE CAKE RECIPE BY TASTY



Chocolate Fudge Cake Recipe by Tasty image

Here's what you need: all-purpose flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, canola oil, powdered sugar, fresh berry

Provided by Alix Traeger

Categories     Desserts

Yield 8 servings

Number Of Ingredients 10

¼ cup all-purpose flour
2 tablespoons cocoa powder
¼ cup granulated sugar
¼ teaspoon baking powder
1 pinch of salt
¼ teaspoon vanilla
1 egg
3 tablespoons canola oil
powdered sugar, for serving
fresh berry, optional, for serving

Steps:

  • In a medium bowl, whisk the flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, and oil until smooth.
  • Add the chocolate cake batter to a mini frying pan over low heat, and spread to smooth the top.
  • Cover with a small plate and cook for 30 minutes, or until the cake is set.
  • Serve with powdered sugar and berries (optional).
  • Enjoy!

Nutrition Facts : Calories 95 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 4 grams

CHOCOLATE FUDGE CAKE



Chocolate Fudge Cake image

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

Categories     chocolate     cake     chocolate cake     fudge cake     dessert

Time 2h30m

Yield 10

Number Of Ingredients 16

For The Cake
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
For The Frosting
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.

EASY CHOCOLATE FUDGE CAKE



Easy Chocolate Fudge Cake image

My mother has been baking this cake for parties for 55 years. People have me make it for every party I go to. It is wonderful and very easy.

Provided by Colleen Culbertson

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
¼ cup butter
2 cups white sugar
6 tablespoons unsweetened cocoa powder
1 cup heavy whipping cream
1 tablespoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.
  • For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 33.6 g, Cholesterol 18.7 mg, Fat 9.9 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 4.4 g, Sodium 195.5 mg, Sugar 25 g

CHOCOLATE-TAHINI FUDGE CAKE



Chocolate-Tahini Fudge Cake image

Provided by Molly Yeh

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 15

Nonstick cooking spray or butter, for the pan
1 cup (224 grams) unsalted butter
1/2 cup (140 grams) tahini
4 ounces (113 grams) semisweet chocolate chips
1 3/4 cups (350 grams) granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup all-purpose flour
Tahini Whipped Cream, recipe follows
Chocolate-flavored halva, crumbled, for topping
1 cup heavy cream, cold
1/4 cup powdered sugar
Pinch of kosher salt
1/4 cup tahini

Steps:

  • Place an oven rack in the middle position and preheat the oven to 300 degrees F.
  • Grease a 9-inch cake pan with cooking spray or butter. Line the bottom with a parchment round. Set aside.
  • In a medium mixing bowl set over a saucepan with barely simmering water over medium-low heat, add the butter, tahini and chocolate chips. Gently cook, stirring occasionally, until just melted and smooth. Whisk in the granulated sugar until combined. Remove from the heat. Add the eggs one at a time, whisking until fully incorporated. Add the vanilla and salt and stir to combine. Add the flour and mix until just combined.
  • Pour the cake batter into the prepared pan. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted into the middle comes out with a few fudgy crumbs and the sides pull slightly away from the pan. Cool completely in the pan on a wire rack.
  • To assemble the cake, remove the cooled cake onto a platter or cake stand. Cut and serve with a dollop of Tahini Whipped Cream and crumbled halva on top.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar and salt. Beat on low speed until incorporated, then increase the speed to medium. Beat to medium peak and then add the tahini. Beat until smooth and just under a stiff peak.

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