Naughty Chocolate Fudge Cake Recipes

NAUGHTY CHOCOLATE FUDGE CAKE

Steps:

• Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
• Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
• Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
• Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
• To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
• If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

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 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.

MOIST CHOCOLATE FUDGE CAKE

Steps:

• Preheat your oven to 350°F. Line a 9-inch square cake pan with parchment paper.
• Sift flour, cocoa, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend well.
• Combine egg, oil, sour cream and vanilla in a medium bowl and whisk to blend until smooth. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
• Spread batter into prepared pan and bake for 24-27 minutes until the cake springs back when pressed gently and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
• For the frosting, combine cream, honey, salt and chopped dark chocolate in a small saucepan over low heat and stir gently as the chocolate slowly melts. Keep an eye on it and let the chocolate melt slowly, then whisk gently until it is smooth and glossy. Be careful not to over-heat it.
• Pour it into a bowl and add the sour cream. Stir gently with a whisk until all of the sour cream is incorporated and the mixture is smooth, then place it in the fridge for about 15 minutes to cool but not until it is firm. It should be the consistency of soft pudding. Whisk vigorously for about 20 seconds to lighten it up and use immediately. This frosting will firm up once it cools completely and sets.

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.

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.