Fudgy Dark Chocolate Cake Recipes

FUDGY DARK CHOCOLATE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
• Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.

CAROLINE'S CHOCOLATE FUDGE FROSTING

Steps:

• Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
• Let stand until spreadable (frosting will thicken as it cools).

DARK CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
• Bake in preheated oven for 25 to 30 minutes. Allow to cool.

DARK CHOCOLATE FUDGE CAKE

Steps:

• For the cake:.
• Sieve the flour and cocoa powder and set aside.
• Cream the butter and sugar together until soft and light, stir in the orange rind.
• Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum), add boiling water and stir until the chocolate is melted and well blended.
• Lightly whisk the eggs and gradually beat into the butter and sugar mixture.
• Beat in the melted chocolate, and then fold in the flour/cocoa mixture with a metal spoon.
• Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes, until cake shrinks away from the sides of the tin.
• Allow to cool slightly in tins, and then turn out on wire rack. When cold, slice each cake horizontally to make 4 layers. Using a thin layer of jam, sandwich all layers of the cake together.
• Fudge coating:.
• Sift icing sugar and cocoa and set aside.
• Put the butter, water and caster sugar into a saucepan and heat gently, stirring to dissolve the sugar. Bring to a simmer.
• Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon.
• Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.

FUDGY CHOCOLATE CAKE (KLADDKAKA)

Steps:

• Preheat the oven to 325 degrees F. Melt butter in a medium saucepan over medium heat. Meanwhile, sift the flour and cocoa powder through a fine-mesh sieve onto a sheet of parchment, to remove any lumps. Set aside. Crack the eggs into a bowl; add the sugar and whisk well to combine. As soon as the butter has melted, add the chocolate; stir with a wooden spoon to combine as the chocolate melts, about 3-5 minutes.
• Add the flour and cocoa mixture to the eggs, little by little, stirring well between additions to prevent lumps. Once the batter is well mixed and smooth, add the melted butter and chocolate; stir well to combine. Spray the bottom and sides of a springform pan with nonstick spray and line the bottom with parchment paper. Pour in the batter; place in the oven to bake, 20-25 minutes.
• Cake is done when a tester inserted into the center comes out clean. Cool the cake before removing from pan, 10-15 minutes. (Note: In the meantime, make the whipped cream. In a stand mixer fitted with a whisk attachment, whip heavy cream on medium speed, 30 seconds. Turn to high and whip until medium peaks form, 1 minute.) When cake has cooled, cut into slices and garnish with whipped cream, fresh berries, and a dusting of confectioner's sugar before serving.

DARK CHOCOLATE CAKE WITH DOUBLE FUDGE ICING

Steps:

• Cake: Mix mayonnaise, water, sugar and vanilla together until well blended.
• Sift cocoa, flour salt and baking soda together.
• Stir into liquid ingredients and mix just until blended.
• Pour batter into 2 greased and floured sandwich cake tins[8-9 inch size].
• Bake in a preheated 375 deg F oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
• Cool and then ice.
• Icing: Bring sugar and cream to a boil.
• Reduce heat and simmer for 5 minutes.
• Stir occasinaly to stop cream from boiling over.
• Remove from heat.
• Finely chop or grate the chocolate.
• Sir into the cream until completely melted.
• Stir in butter and vanilla.
• Once butter is melted, refrigerate icing until cold.
• Once cold beat the icing with an electric mixer or a wooden spoon until thick and of a good spreading consistency.