Chocolate Fudge Dream Cake Recipes

CHOCOLATE DREAM CAKE

Steps:

• Sift the flour, cocoa powder, baking soda, baking powder sugar and salt into a large bowl. Mix well. Crack two eggs and add the vanilla extract, buttermilk, oil and hot water. Stir gently until well-combined.
• Transfer the cake batter in a round baking pan lined with parchment paper. Tap 3 to 5 times.
• Bake the cake in a preheated oven using 160C for 30 minutes or until fully done.
• Flip the cake in a cooling rack and remove the parchment paper.
• Shape the cake according to the size of your tin can. Set aside the excess cake.
• Slice the cake horizontally into two layers. Set aside.
• Heat some water in a pot and add the sugar.
• Stir gently until the sugar dissolves. Set aside.
• In a large bowl, combine the cornstarch, cocoa powder and the all purpose cream. Whisk until well combined. Add the egg yolks and vanilla extract. Mix well.
• Heat the milk in a pot and add the powdered sugar. When it starts bubbling, turn off the heat.
• Add the ¼ of the milk into the pudding mixture to thin it out.
• Pour the chocolate mixture into the hot milk.
• Heat the mixture using medium heat while stirring continuously until it thickens and large bubbles appear.
• Transfer the chocolate pudding in a large bowl and cover with cling wrap.
• Chill the pudding until ready to use.
• Place the chopped chocolate in a large bowl and pour the hot cream.
• Let it sit for 5 minutes before stirring. Set aside.
• Place the chopped chocolate in a microwavable container and melt in a microwave.
• Stir and set aside.
• Spread some chocolate ganache at the bottom of the tin can.
• Add a cake layer. Brush the top of the cake with the sugar syrup and cover with chocolate ganache.
• Make a layer of the chocolate pudding and spread evenly.
• Pour some melted chocolate.
• Top with grated chocolate or cocoa powder.
• Cover the tin can and refrigerate the dream cake.
• Serve the chilled dream cake and enjoy!

FABULOUS FUDGE CHOCOLATE CAKE

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.

CHOCOLATE FUDGE DREAM CAKE

Steps:

• Preheat oven to 350°F. Butter and flour two round 9-inch cake pans. Cream the butter and sugar. Then add the cocoa and eggs and mix well. Add the baking soda, salt, and vanilla. Alternately blend the buttermilk, flour, and hot water. The batter should be smooth. Bake for 30-35 minutes or until an inserted toothpick comes out clean. Allow cake to cool before frosting. TIP: After buttering your cake pans dust with sugar instead of flour. This gives this cake a nice sugary texture that makes it easy to frost. Another option is to dust the buttered pans with cocoa powder. TO FROST THE CAKE: Place the first cake layer on a decorative serving plate or cake stand and generously frost the top with the Cloud Nine Frosting. Repeat with the next two layers, generously frosting the top of each. Place the fourth layer on top and leave unfrosted. Smooth Chocolate Fudge Frosting around the sides of all four layers of cake. Finish frosting the cake by adding the remaining Cloud Nine Frosting to the top layer of cake, mounding it in the middle.

CHOCOLATE LOVER'S DREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.

CHOCOLATE DREAM DESSERT

Steps:

• In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13x9-in. baking pan. , Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust., Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.

CHOCOLATE CHOCOLATE CHIP DREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
• Make chocolate pudding according to package directions.
• Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

GERMAN CHOCOLATE DREAM CAKE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in vanilla. Refrigerate until completely chilled., Grease and flour three 8-in. round baking pans; set aside. In a large bowl, combine the cake mix, water, mayonnaise and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread. , To assemble, place one cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Beat chilled cream mixture until soft peaks form. Spread over sides of cake. Drizzle fudge topping over cake. Refrigerate until serving.

CHOCOLATE DREAM CAKE

Steps:

• Cake:.
• Combine all ingredients except frosting in a large mixing bowl; beat 4 minutes at medium speed with an ele4ctric mixer. POur batter into 2 greased and floured 9 inch round cake pans. Bake at 325F for 35 minutes or until a wooden pick comes out clean. Cool in pans 10 minutes; remove from pans, let cool on wire racks.
• Spread Sour Cream Chocolate frosting between layers and on top and sides of cake.
• Sour Cream Chocolate Frosting: Place chocolate in top of a double boiler; bring water to a boil. reduce heat to low; cook until chocolate melts. Cool.
• Combine chocolate and sour cream. Add sugar alternately with milk,bating at med. speed until smooth.

CHOCOLATE LOVER'S DREAM CAKE

Steps:

• Heat oven to 350degrees. Generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. In a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. Stir in the chocolate chips and then spoon the batter into the pan. The batter will be very thick.
• Bake 55 to 65 minutes or until the top springs back when touched lightly in the center. Cool in the pan for 10 minutes. Turn it out onto a heatproof serving platter or onto a cooling rack and cool completely.
• In a 3 quart saucepan heat the glaze ingredients over low heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Drizzle the warm glaze over the cake. Store loosely covered at room temperature.