Chocolate Fudge Ice Cream Cake Recipe By Tasty

CHOCOLATE FUDGE CAKE RECIPE BY TASTY

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!

CHOCOLATE FUDGE ICE CREAM CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine brownie mix, egg, oil, and water until creamy.
• Pour the brownie batter into a parchment-lined springform pan.
• Bake for 25-30 minutes, until center no longer wobbles.
• Leave the brownie base in the pan to cool completely.
• Whip the heavy cream until it makes soft peaks. Set aside.
• Pour water into a saucepan about half-full, and bring to a gentle simmer. Place a heat-safe bowl over the pot.
• NOTE: The bowl should be bigger than the saucepan so that the bottom of the bowl doesn't come in contact with the simmering water.
• Add the chocolate pieces to the bowl and stir frequently until smooth. Set aside. (Be careful - the bowl may be hot.)
• NOTE: make sure the water isn't boiling, or you can burn the chocolate.
• Separate the eggs and beat the egg whites until blended.
• In a second heat-safe bowl, whisk the egg yolks until blended.
• Just like with the chocolate, place the bowl with the egg mixture on top of the gently simmering water, whisking heavily for about 2 minutes until it has a lighter color and a creamy texture. Set aside.
• Whisk granulated sugar into the egg mixture. Slowly stir in the melted chocolate.
• Carefully fold in the egg whites and the whipped cream until blended.
• Spread the chocolate mousse over the cooled brownie base in the springform pan.
• In a glass bowl, microwave the white chocolate in 15-second increments and stir until melted.
• Pour the white chocolate into a plastic bag. Cut off the tip of one of the bag's corners.
• Drizzle white chocolate all over the cake.
• Using a toothpick or skewer, swirl white chocolate into the mousse in small circular motions to make a marbled pattern.
• Freeze overnight, or at least 6-8 hours.
• Enjoy!

THE BEST CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!

ICE CREAM SANDWICH CAKE RECIPE BY TASTY

Steps:

• In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
• Top layer of sandwiches with a layer of chocolate ice cream.
• Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
• Freeze for 1 hour.
• Crush sandwich cookies in a resealable bag.
• For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
• Cover frozen cake with topping.
• Garnish with more crushed sandwich cookies and serve immediately or freeze.
• Enjoy!

CHOCOLATE FUDGE CAKE

Steps:

• Grease a 13x9-in. baking pan; line with parchment. Grease the paper; set aside. In a large bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, cocoa, cream of tartar, baking soda, baking powder and salt; add to creamed mixture alternately with water and milk, beating well after each addition., Pour into prepared pan. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Discard parchment. Cool cake completely., For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until smooth. Beat in enough milk to achieve spreading consistency. Transfer cake to a serving platter. Spread with chocolate frosting; decorate with vanilla frosting.

CARAMEL-FUDGE CHOCOLATE CAKE

Steps:

• Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack., Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.

EASY CHOCOLATE FUDGE CAKE

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.