Fudgy Chocolate Layer Cake Recipes

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FUDGY CHOCOLATE LAYER CAKE



Fudgy Chocolate Layer Cake image

Make and share this Fudgy Chocolate Layer Cake recipe from Food.com.

Provided by MizzNezz

Categories     Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup butter
2 ounces unsweetened chocolate
2 1/4 cups flour
2 cups sugar
1/4 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups buttermilk
2 eggs (at room temperature)
3/4 cup whipping cream
1 1/2 cups chocolate chips (I use semi-sweet)

Steps:

  • Heat oven to 350*; grease and flour 2 9inch cake pans.
  • In sm saucepan, melt butter and chocolate, stirring, over low heat.
  • Mix flour, sugar, cocoa, baking soda and salt in lg mixer bowl.
  • Add melted chocolate, buttermilk and eggs.
  • Beat on low to combine; beat on high until light and fluffy, about 2 minutes.
  • Pour into cake pans.
  • Bake for 25 minutes, or until cakes test done.
  • Cool in pan 5 minutes; invert onto wire rack.
  • Frosting: Bring cream JUST to a boil.
  • Remove from heat and stir in chocolate chips.
  • Stir until frosting is smooth and starts to thicken.
  • Place 1/3 cup on bottom layer.
  • Top with second layer; frost top and sides.

CHOCOLATE FUDGE AND GOLDEN LAYER CAKE



Chocolate Fudge and Golden Layer Cake image

Provided by Food Network

Categories     dessert

Time 1h16m

Yield 12 to 16 servings

Number Of Ingredients 14

3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened at room temperature
2 cups sugar
4 eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup milk (whole, 2 percent fat, or 1 percent fat)
12 tablespoons butter
6 cups confectioners' sugar
6 ounces (3 squares) unsweetened chocolate, melted
1 tablespoons vanilla
1/3cup milk

Steps:

  • Preheat the oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
  • Sift the flour, baking powder, and salt together 3 times and set aside.
  • In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy. Add the sugar and mix until blended. Add the eggs, 1 at a time, mixing after each addition until blended. Add the vanilla and almond extracts and mix.
  • With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition. Mix until just smooth. Pour into 2 cake pans. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes. Let cool in the pans.
  • For the frosting: In a mixer with a whip attachment, cream the butter well. Add the confectioners' sugar gradually. Add the melted chocolate, then the vanilla. Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
  • Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting. Place the second layer on top of that but bottom-side up, to create a nice flat top. Press down to secure the layer. Frost the top and sides using a swirling motion. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.

FUDGY CHOCOLATE LAYER CAKE



Fudgy Chocolate Layer Cake image

Make and share this Fudgy Chocolate Layer Cake recipe from Food.com.

Provided by Wildflour

Categories     Dessert

Time 1h15m

Yield 1 double-layer cake

Number Of Ingredients 15

1 3/4 cups flour
1 cup minus 1 tbl. unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/8 teaspoon salt
3/4 cup butter (or 1 1/2 sticks)
2/3 cup sugar
2/3 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
1/2 cup butter, softened
1 cup powdered sugar, sifted after measuring
3 ounces unsweetened chocolate, melted
2 teaspoons vanilla
chocolate shavings (to garnish)

Steps:

  • Line bottoms of two 9" round cake pans with waxed paper.
  • Grease paper and sides of pan.
  • Dust with flour, set aside.
  • In bowl, whisk flour, cocoa, soda and salt til mixed.
  • In large mixing bowl, beat butter and sugars at medium-speed til light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla.
  • On low speed, alternately beat in flour mixture and buttermilk just til blended.
  • Divide batter equally into prepared pans.
  • Bake in 350 oven for 25-30 minutes, or til a toothpick comes out clean.
  • Cool in pans on wire rack for 10 minutes.
  • Turn cakes out onto racks.
  • Remove waxed paper.
  • Turn layers top-side up, and cool completely.
  • Frosting:.
  • Beat butter and powdered sugar on medium speed til light and fluffy.
  • Add melted chocolate and vanilla.
  • Continue beating til shiny and smooth.
  • Place one cake onto serving platter.
  • Spread with frosting.
  • Top with remaining cake layer.
  • Frost top and sides.
  • Let cake stand for 30 minutes before topping with chocolate shavings, and before slicing.

Nutrition Facts : Calories 5332.4, Fat 301.9, SaturatedFat 185.7, Cholesterol 1047.8, Sodium 4126.9, Carbohydrate 655.4, Fiber 48.6, Sugar 415.5, Protein 77.6

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

FUDGY CHOCOLATE LAYER CAKE WITH COFFEE-CHOCOLATE FROSTING



Fudgy Chocolate Layer Cake with Coffee-Chocolate Frosting image

Categories     Cake     Coffee     Chocolate     Dessert     Bake     Kid-Friendly     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 21

Cake
2 cups sugar
1 1/2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2 tablespoons instant espresso powder
4 ounces unsweetened chocolate, finely chopped
1/2 cup vegetable oil
1/2 cup sour cream, room temperature
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
Frosting
1 cup whipping cream
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1/3 cup sugar
1/4 cup water
2 teaspoons instant espresso powder
1/4 teaspoon salt
16 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 4 ingredients in large bowl to blend. Bring 1 cup water to simmer in heavy small saucepan. Remove from heat. Add 2 tablespoons espresso powder; stir to dissolve. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.
  • In another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend. Add chocolate mixture and whisk to blend well. Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. Gently tap each filled pan atop counter to burst any air pockets.
  • Bake cakes until tester inserted into center comes out clean, about 40 minutes. Let cool 5 minutes. Run knife around sides of cakes and turn out onto rack. Cool completely.
  • For frosting:
  • Bring first 6 ingredients to simmer in heavy large saucepan over medium heat, stirring until butter melts. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in vanilla. Pour frosting into large bowl; cool until thick enough to spread, stirring occasionally, about 3 hours.
  • Place 1 cake layer on plate. Spread 1/3 of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

FUDGE LAYER CAKE



Fudge Layer Cake image

"My mom first made this terrific layer cake in the early 1960s," recalls Cheryl Feller of Fort Atkinson, Wisconsin. "The date and walnut filling is delicious."

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-14 servings.

Number Of Ingredients 23

3/4 cup butter, softened
2-1/4 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces semisweet chocolate, melted and cooled
3 cups cake flour
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1-1/2 cups water
DATE CREAM FILLING:
1/4 cup sugar
1 tablespoon all-purpose flour
1 cup whole milk
1 large egg, lightly beaten
1/2 cup chopped dates
1/2 cup chopped walnuts
1 teaspoon vanilla extract
FUDGE FROSTING:
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
16 ounces semisweet chocolate, chopped
1/4 cup butter, cubed

Steps:

  • Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in chocolate. Combine the cake flour, baking soda and salt; gradually add to creamed mixture alternately with water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 30-35 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 saucepan, combine the sugar, all-purpose flour, milk and egg until smooth. Add the dates. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in walnuts and vanilla. Cover and refrigerate., For frosting, combine the cream, sugar and corn syrup in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. Transfer to a small bowl. Refrigerate until spreadable, stirring occasionally. , Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer. Spread frosting over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 534 calories, Fat 26g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 431mg sodium, Carbohydrate 71g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.

BEST-EVER CHOCOLATE FUDGE LAYER CAKE



Best-Ever Chocolate Fudge Layer Cake image

Find out why this is the Best-Ever Chocolate Fudge Cake recipe! Extra chocolate and pudding make this chocolate fudge cake recipe a rich, moist dessert.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 1h30m

Yield 16 servings

Number Of Ingredients 9

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
2 Tbsp. sliced almonds

Steps:

  • Heat oven to 350°F.
  • Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
  • Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
  • Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
  • Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.

Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CHOCOLATE FUDGE LAYER CAKE



Chocolate Fudge Layer Cake image

Provided by Jane Hornby

Categories     Cake     Chocolate     Dessert     Kid-Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 19

For the cake:
1 1/4 sticks (1/2 cup plus 2 tablespoons) butter, plus extra for greasing
1 1/4 cups whole milk
1/2 cup plus 2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/4 cup plus 2 tablespoons cocoa powder
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups light-brown sugar
For the chocolate frosting:
14-ounce can sweetened condensed milk
1/2 cup plus 2 tablespoons heavy cream
7 ounces bittersweet chocolate (50-70% cacao, depending on your taste), chopped
1/2 stick (1/4 cup) butter, cubed
1 teaspoon vanilla extract
Special equipment:
Two 8-inch round cake pans

Steps:

  • Make the cake: Preheat the oven to 350F. In a small saucepan, gently melt the 1 1/4 sticks of butter. Remove from heat and whisk in the milk, oil, and vanilla. Meanwhile, grease two 8-inch round cake pans, then line the bottoms with circles of parchment paper.
  • Mix together the flour, cocoa, baking soda, baking powder, and salt, then sift into a large bowl.
  • Add the brown sugar and break up any lumps. Make a well in the center and add the butter mixture. Using a whisk, slowly mix the ingredients together, then give it a good beating until smooth and evenly blended. Using a spatula, divide the batter equally between the pans and spread it flat.
  • Bake until the cakes are risen, firm, and have shrunk back slightly from the edges of the pans. Let cool in the pans 10 minutes, then turn out onto a cooling rack and cool completely.
  • Make the frosting: In a medium saucepan, stir the condensed milk and cream over low heat until it starts to bubble at the edges. Remove from heat and stir in the chocolate, butter, and vanilla. Let the chocolate melt, stirring and beating occasionally as it cools, until thick, fudgy, and completely cooled.
  • Assemble the cake: On a cake plate lined with strips of parchment paper, sandwich the cakes together with 1/2 cup frosting. Spoon the remaining frosting over the top of the cake. Spread it out thickly, then, working on a quarter of the cake at a time, work the frosting over the edge of the cake and down to meet the plate. Try to keep going in one fluid movement. Repeat all over. Smooth and swirl the frosting as you like, or leave it rough.
  • Let the cake sit somewhere cool for an hour (or up to a day) before slicing.

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From recipeland.com


FUDGY CHOCOLATE LAYER CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Fudgy Chocolate Layer Cake are provided here for you to discover and enjoy ... Chicken And Rice Slow Cooker Recipes Easy Super Easy Butter Pecan Cookies Easy Scottish Shortbread Cookie Recipe Whipped Shortbread Cookies Recipe Easy Glazed Cooked Carrots Easy Recipe Easy Roasted Turnips Recipe Dessert Recipes. Red …
From recipeshappy.com


FUDGY CHOCOLATE PRETZEL CAKE RECIPE - SERIOUS EATS
2019-05-15 Grease two 9-inch cake pans and line with parchment paper. Place chocolate in a large bowl and pour coffee over. Whisk until melted and then cool briefly. Whisk in brown sugar, granulated sugar, salt, eggs, oil, sour cream, and vanilla until combined. Whisk flour, cocoa, baking soda, and baking power in a medium bowl.
From seriouseats.com


SWIRLED CARAMEL SHEET CAKE WITH FUDGY CHOCOLATE FROSTING.
2022-03-11 Then drizzle over the remaining caramel. Use a knife to lightly swirl the caramel around, don't over mix. Bake for 30 to 35 minutes, until the center is just set. Let cool completely. 5. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 30 seconds, until melted.
From halfbakedharvest.com


FUDGY CHOCOLATE SHEET CAKE WITH FUDGE GLAZE - BAKER BETTIE
Prep: Preheat your oven to 350 F (180 C). Prepare either a 9 x 13 in (22 x 33 cm) baking dish or an 18 x 13 in (46 x 22 cm) half sheet pan by lining it with parchment paper or by greasing it with non-stick spray. To make a layered sheet cake as pictured, choose the half sheet pan and line with parchment paper.
From bakerbettie.com


FUDGY CHOCOLATE CHERRY LAYER CAKE RECIPE | CDKITCHEN.COM
Heat oven to 350 degrees F. Grease and flour two 9" cake pans. With electric mixer, blend cake mix, 1 can filling and eggs. Do not add water or oil to cake mix. Beat on medium speed for 2 minutes. Divide between two pans and bake for 25-35 minutes or until toothpick tests clean. Cool 10 minutes and remove from pans.
From cdkitchen.com


FUDGY CHOCOLATE LAYER CAKE – COOKING RECIPES
2 Eggs 1 Chocolate shavings 2 ts Vanilla . preheat oven to 350. line bottoms of two 9″ round cake pans with waxed paper. greast paper and sides of pans. dust with flour 2. mix flour, cocoa, soda. in another bowl beat butter, sugar, brown sugar at med
From cooking-recipes.org


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