Fudgy Deluxe Chocolate Cake Recipes

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.

FUDGY DELUXE CHOCOLATE CAKE

Steps:

• THE CAKE:.
• Preheat the oven to 350.
• Grease and flour two 9" round pans. (I line the bottoms with parchment or wax paper because I'm paranoid, but not necessary).
• Melt chocolate in microwave and set aside to cool.
• Mix flour, soda, and salt and set aside.
• Beat the margarine in a mixer until it's soft
• Add brown sugar and eggs and beat until light and fluffy (about 5 min.).
• Beat in vanilla and cooled melted chocolate.
• Mix in sour cream and dry ingredients alternately, and then beat well.
• Stir in boiling water (batter will be thin and runny).
• Pour batter into pans evenly, and bake at 350 degrees for 25-35 minutes, or until toothpick comes out cleanly.
• Allow to cool on a rack for 10 minutes, and then remove from pans.
• Allow cakes to cool completely, and then frost.
• SUPER FUDGEY FROSTING:.
• Melt chocolate and butter together ( I microwave it) and allow to cool
• Combine milk, vanilla, and confectioner's sugar in a mixer and mix on low.
• Add melted butter and chocolate.
• Whip until frosting is of spreading consistency.(If butter/chocolate mixture is still warm, it takes a bit of time to set up).

CHOCOLATE FUDGE CAKE

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.

FUDGY CHOCOLATE BIRTHDAY CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil's food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
• Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
• Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

FUDGY CHOCOLATE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.
• Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.
• To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.

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.

DENSE CHOCOLATE FUDGE CAKE

Steps:

• Make cake:
• Preheat oven to 325°F with rack in middle. Flip bottom of springform pan so lip is facing down, then lock in place. Butter bottom and side of pan, then dust bottom with flour, knocking out excess.
• Whisk flour, cocoa, baking powder, baking soda, and salt in a large bowl.
• Melt chocolate with butter in a 3-quart heavy saucepan over low heat, stirring. Remove from heat and whisk in eggs and water until smooth. Whisk into flour mixture, then whisk in sugar until smooth. Pour into pan and rap on counter to eliminate any air bubbles.
• Bake until cake is just starting to pull away from side of pan and a wooden pick inserted into center comes out clean, 1 1/4 to 1 1/2 hours.
• Cool cake in pan 20 minutes, then remove side of pan and cool completely, at least 1 hour.
• Make glaze:
• Melt chocolate in a small metal bowl set over simmering water, stirring until smooth. Stir in butter and corn syrup. Cool slightly, then spread just over top of cooled cake.

FUDGY CHOCOLATE DESSERT

Steps:

• In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13x9-in. baking dish coated with cooking spray. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , In a small bowl, beat cream cheese until smooth. Add pudding; beat until well blended. Spread over cake. Cover and refrigerate for at least 2 hours., Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

SUNSWEET'S FUDGY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F
• Bring prunes and water to a boil in a small saucepan; heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool.
• Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.
• Beat together remaining sugar, butter spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixter.
• Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter.
• Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
• To serve, drizzle slices with melted raspberry jam.