KILLER FUDGE CAKE
This recipe may be 25- 30+ years old. My sis used to make this cake all the time. She was the baker in the family. I am not. As she recalls, it was somewhat labor intensive, but well worth the effort. This cake was made by baker Robert Paroubek at Toojay's restaurant. I will submit as written from the newspaper article, which I still have. I am not sure what "6 bars" of German chocolate squares is equivalent to in ounces. Note: A medium-sized spring from pan is needed.
Provided by Chicagoland Chef du
Categories Dessert
Time 3h
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- In a double boiler, steam chocolate squares, sugar and water, until melted.
- Separate egg yolks and egg whites and place into separate bowls.
- Add egg yolks, one at a time, to melted chocolate, whisking vigorously and constantly. Continue to steam and whisk, about 5 minutes until thicken. Allow to cool for several minutes. Add vanilla and whisk to combine.
- Beat egg whites, with a pinch of salt, until stiff peaks form. Fold chocolate into egg whites.
- In a medium sized spring form pan, line sides and bottom with halved or separated lady fingers. Pour half the chocolate mixture into the pan. Add another layer of lady fingers. Pour in the remaining chocolate. Chill until completely set; at least 3 hours, maybe longer, before removing sides of pan and serving. *A serrated knife may be handy here for slicing.
- Garnish with whipped cream.
KILLER FUDGE CAKE
Make and share this Killer Fudge Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt 6 oz. of the butter with the 6 oz of the unsweetened chocolate. When this is melted, remove it from the heat and transfer the mixture to a mixing bowl to cool to room temperature. While the chocolate and butter are cooling, lightly butter the bottoms of two 9-inch round cake pans and line the bottoms with parchment paper.
- Preheat the oven to 350°F When the chocolate is cool, add the eggs, sugar, salt and vanilla and whisk together until well combined. Stir in the flour and pour the batter into the prepared baking pans and bake for 35 minutes or until a toothpick, when inserted in the middle comes out clean. Remove the cakes from the oven and cool them in the pans for 30 minutes. With a knife, loosen the edges of each of the cakes from the pans and turn them out onto a cake rack to cool completely.
- TO MAKE THE ICING: While the cake is baking, prepare the icing. In a small saucepan, combine the sugar, instant coffee and heavy cream. Bring this to a boil, and boil gently for 6 minutes. Remove from the heat and add the unsweetened chocolate. After the chocolate has melted, add the butter and vanilla and cool to room temperature.
- TO PUT THE CAKE TOGETHER: Set one of the cakes, top side up, on a plate and cover with a bit of the icing. Set the second layer upside down so the bottom is facing up and ice the top and sides. Pat the chopped nuts onto the sides of the cake, and center some in the middle of the top layer.
- Refrigerate the remaining icing until firm. Transfer the icing to a piping bag fitted with a rosette tip and pipe rosettes around the edges. Store the cake in the refrigerator, but bring it back to room temperature before serving.
Nutrition Facts : Calories 1138.8, Fat 64.1, SaturatedFat 38.9, Cholesterol 275.6, Sodium 223.4, Carbohydrate 143.8, Fiber 7.1, Sugar 113.6, Protein 13.2
KILLER CHOCOLATE CAKE
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.
Provided by Raquel Pelzel
Categories Dessert Cake Bake Chocolate Dark Chocolate Soy Sauce Buttermilk
Yield Makes one 9-by-13-inch frosted cake
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
- Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
- Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
- Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
- Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners' sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
- Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
- DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.
FUDGE CAKE
For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.
Provided by Kristen Faux
Categories Desserts Cakes Chocolate Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
- In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
- Mix cocoa and hot water together, and beat into batter.
- Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g
OLD FASHIONED FUDGE CAKE
A dense, moist chocolate cake made from scratch. Can be doubled without any problems.
Provided by RITA610
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
- Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
- Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 421.7 calories, Carbohydrate 52.6 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 14.3 g, Sodium 73.2 mg, Sugar 33.6 g
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