Really Chocolate Chocolate Cake With Chocolate Fudge Frosting Recipes

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CHOCOLATE FUDGE CAKE WITH EASY FUDGE FROSTING



Chocolate Fudge Cake with Easy Fudge Frosting image

Chocolate Fudge Cake with Easy Fudge Frosting - a homemade, one-bowl chocolate cake covered in an easy fudge frosting that's made from chocolate chips.

Provided by Barry C. Parsons

Time 4h10m

Number Of Ingredients 17

2 cups sugar, (regular white granulated sugar)
2 cups all purpose flour
¾ cup cocoa
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
½ cup vegetable oil
1 tsp vanilla extract
2/3 cup butter
2/3 cup sugar
4 tbsp cocoa
1 tsp vanilla extract
2/3 cup milk
2 cups dark chocolate chips, 50% cocoa

Steps:

  • Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
  • Grease two 8 or 9 inch round cake pans and dust with cocoa instead of flour. I also like to line the bottoms of the pans with circles of parchment paper to ensure an easy release from the pan.
  • Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.
  • Add the butter, sugar, cocoa, vanilla extract and milk to a medium sized saucepan and bring to a gentle boil for 1-2 minutes.
  • Remove from the heat and stir in the chocolate chips until melted and smooth.
  • Transfer the mixture to a bowl to cool completely. This usually takes an hour or more. Stir the mixture occasionally.
  • Beat in a stand mixer on low until the frosting thickens to a spreadable consistency. You can place it in the fridge a couple of times for 15 minutes or so to cool it faster if this is taking a long time to become spreadable.
  • Use immediately to frost the top, middle and sides of the chocolate cake.
  • Store leftovers in an airtight cake dome.

Nutrition Facts : Calories 475 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 16 servings, Sodium 302 milligrams sodium, Sugar 44 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

SUPER DECADENT CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING



Super Decadent Chocolate Cake with Chocolate Fudge Frosting image

This Super Decadent Chocolate Cake with Chocolate Fudge Frosting is the ONLY chocolate cake recipe you'll ever need!

Provided by Ashley Manila

Categories     Dessert

Time 1h25m

Number Of Ingredients 18

1 cup granulated sugar
1 cup light brown sugar, packed
1 and 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs + 1 large egg yolk, at room temperature
1 cup sour cream
1/4 cup whole milk
1/2 cup melted coconut oil, canola oil, or vegetable oil
1 tablespoon vanilla extract
1 cup freshly brewed coffee or freshly boiled water
8 ounces semi-sweet or bittersweet chocolate, coarsely chopped
20 Tablespoons (12 ounces) unsalted butter, softened
3 and 1/2 cups confectioner's sugar
2 teaspoons vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder and salt on low until ingredients are thoroughly combined. Set aside.
  • In a separate large mixing bowl, whisk together the eggs, yolk, sour cream, milk, oil and vanilla, beating until well combined. Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in hot coffee (or water) and continue beating until completely combined; about 1 minute. The batter will quite thin.
  • Divide batter evenly into prepared pans.
  • Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
  • Cool cakes for 10 minutes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.
  • Place the chocolate in a medium heatproof bowl and place it over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the pan from heat, then carefully remove the bowl from the pot. Set chocolate aside to cool for a few minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add the confectioner's sugar, one cup at a time, beating well after each addition. Once all of the sugar has been added increase the speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla and melted chocolate and continue beating until well combined and creamy.
  • Using a long serrated knife, level the top of each cake.
  • Transfer one layer to a large plate or cake stand. Using a long offset spatula, spread a thick layer of frosting on top, then top with the second layer. Continue frosting the top and sides of the cake. Decorate with chocolate chips, sprinkles, chocolate shavings, or leave as is!
  • Store in the refrigerator, loosely covered, for up to 2 days.

ULTIMATE CHOCOLATE CAKE WITH FUDGE FROSTING



Ultimate Chocolate Cake with Fudge Frosting image

Dark, fudgy and ultra-moist chocolate cake slathered with a dark chocolate fudge frosting that's ultra rich and not too sweet. This cake might just be your new favorite chocolate cake recipe!

Provided by Love and Olive Oil

Time 3h

Yield 1 8-inch layer cake (halve for a 6-inch cake)

Number Of Ingredients 19

2 cups (400 grams) sugar
1-3/4 cups (220 grams) all-purpose flour
1 cup (120 grams) dark or dutch-processed cocoa powder (I used 3/4 cup Dutch processed and 1/4 cup black cocoa for color - do not use all black cocoa).
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs, at room temperature
1 cup buttermilk
1 cup boiling water
3/4 cup vegetable oil or light olive oil
1 tablespoon vanilla extract
2 cups (4 sticks/452 grams) unsalted butter, softened
2 1/2 cups (300 grams) powdered sugar, sifted
1 1/4 cups (150 grams) dark or Dutch processed cocoa powder (I used 30 grams black cocoa and Dutch-processed for the rest), sifted
1/2 cup full fat sour cream, at room temperature
1/2 cup hot water
2 teaspoons vanilla extract
pinch fine sea salt
10 ounces dark chocolate (60-70%), melted and cooled to lukewarm

Steps:

  • Preheat oven to 350ºF. Butter and line two 8-inch round baking pans with parchment paper. Butter parchment.In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. Add eggs, buttermilk, water, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. Divide evenly among prepared pans.Bake for 40 to 45 minutes (30 to 35 minutes for a 6-inch cake) or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove from oven and place on a wire rack until cool enough to handle. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly. Peel off parchment and allow cake layers to cool completely. At this point, the cakes can be frozen until ready to use, up to 1 month. Simply wrap each layer individually in a double layer of plastic wrap and then store inside a large zip top bag (I find frozen cakes to be much easier to work with later, and always freeze mine even if I'm finishing the cake the next day).To prepare frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until very pale and creamy, about 5 minutes. Add sifted powdered sugar and cocoa powder and mix to combine. Add sour cream, hot water, vanilla and salt and mix on low speed until the liquid is incorporated, scraping down the sides of the bowl as needed. It may look slightly curdled at this point, but don't worry. Increase speed to medium-high and beat until smooth, another 2-3 minutes. Add lukewarm chocolate and mix until smooth and glossy. At this point you have about 30 minutes at cool room temperature (longer in the summer) to work with the frosting before it begins to harden (this frosting doesn't do particularly well when made ahead of time).To assemble, level your cake layers first if necessary (if there is any sort of domed top, you want to trim that off with a serrated knife). Place one layer, bottom side up, on a cake stand or serving platter (on a piece of parchment if you will need to move it). Spread about 1 cup of frosting in an even layer, then place second layer on top, flat side up, pressing gently to adhere.Cover the entire cake with a thin layer of buttercream using an offset spatula. This "crumb coat" will seal in the cake crumbs and make the final layer of frosting easier. If your cakes were frozen this should firm up pretty quickly, otherwise refrigerate for about 10 minutes to set.Slather with remaining buttercream in a thick layer, reserving some for piping decorative details if desired.

CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING



Chocolate Cake with Chocolate Fudge Frosting image

Moist chocolate cake with luxurious dark chocolate fudge frosting. This chocolate cake with chocolate fudge frosting is the best chocolate cake. Ever.

Provided by Jolina

Categories     Dessert

Time 1h

Number Of Ingredients 19

2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened natural cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 pieces large eggs (room temperature)
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup coffee (hot)
1 1/2 cups unsalted butter (softened)
1/2 cup confectioner's sugar (sifted)
1/2 cup unsweetened cocoa powder (sifted (for the frosting, I used Dutch processed cocoa))
1/3 cup coffee (hot)
1/4 cup sour cream
1 teaspoon vanilla extract
1/8 teaspoon salt
15 ounces dark chocolate (chopped, melted and slightly cooled)

Steps:

  • Preheat oven to 350F. Grease and flour 3 8-inch round baking pans and set aside (for good measure I also line the bottom with parchment paper but you don't have to).
  • Using the bowl of your stand mixer (or a large bowl if you're using a handheld electric mixer), sift sugar, flour, cocoa powder, baking powder, baking soda and salt.
  • Add eggs, milk, oil and vanilla. Beat on low-medium speed until well incorporated (about 2 minutes). Add coffee and stir until combined. The batter will be thin.
  • Transfer the batter into your prepared pans and bake for 30 minutes or until a toothpick inserted in the centre comes out with minimal crumbs.
  • Cool in the pans for 10 minutes then on a wire rack to cool completely.
  • Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat unsalted butter on medium speed until light and creamy (about 5 minutes using a stand mixer), scraping the bottom and sides of your bowl as you go.
  • Switch to low speed and add confectioner's sugar, cocoa powder, coffee, sour cream, vanilla and salt until combined (about a minute). Switch to medium speed and beat for another 2 minutes.
  • Add the melted chocolate and beat until smooth (about a minute).
  • Trim the tops of your cakes if they are uneven using a serrated knife or a cake leveller.
  • Take one and place on a platter or cake turntable, smooth side down (trimmed side up). Evenly cover the top with frosting. Repeat with the 2nd and 3rd layers. For your 3rd layer, remember to place it smooth side up (trimmed side down) so that you'll have an even top.
  • Finish the cake by also covering the sides of your cake with frosting. To help even out the frosting on top and the sides, use a bench scraper and gently scrape away excess frosting.
  • Decorate as desired.

Nutrition Facts : Calories 676 kcal, Carbohydrate 75 g, Protein 7 g, Fat 41 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 67 mg, Sodium 382 mg, Fiber 7 g, Sugar 48 g, UnsaturatedFat 13 g, ServingSize 1 serving

BEST CHOCOLATE CAKE WITH FUDGE FROSTING



Best Chocolate Cake with Fudge Frosting image

Get ready for cake that's a chocolate powerhouse and discover why it's called the best!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 17

2 cups Gold Medal™ all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk
1 teaspoon vanilla
4 oz unsweetened baking chocolate, melted, cooled
2 eggs
2 cups sugar
1/2 cup shortening
3 oz unsweetened baking chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla

Steps:

  • Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
  • Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
  • In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting.

Nutrition Facts : Calories 620, Carbohydrate 84 g, Cholesterol 40 mg, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 450 mg

CAROLINE'S CHOCOLATE FUDGE FROSTING



Caroline's Chocolate Fudge Frosting image

If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.

Provided by Carrie Reynolds

Categories     Desserts     Frostings and Icings     Chocolate

Time 35m

Yield 12

Number Of Ingredients 5

½ cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners' sugar
½ teaspoon vanilla extract
¾ cup milk

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).

Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.5 g, Cholesterol 21.6 mg, Fat 11.7 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 62.8 mg, Sugar 37.8 g

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

REALLY CHOCOLATE CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING



Really Chocolate Chocolate Cake With Chocolate Fudge Frosting image

Recipe from Hershey's Kitchen. This cake is a family favorite and one of the best i have come by. Its a little different with the cup of boiling water but the ending result is phenomenal. Not to mention the frosting, not only does it go perfect with the cake; it is to die for. I make it every time i need to ice any of my desserts with chocolate. Hope you love it as much as i do.

Provided by Ernie Bernie

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups sugar
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3/4 cup margarine or 3/4 cup butter, melted
1 cup unsweetened cocoa
4 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla extract

Steps:

  • Heat oven to 350°F Grease and flour two 9-inch round baking pans.
  • Stir together sugar, flour, cocoa, baking powder, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer 2 minute Stir in boiling water. Pour into prepared pans.
  • Bake 30 to 35 minute or until wooden pick inserted in center comes out almost clean and the top springs back when touched gently. Cool 10 min; remove from pans to wire racks. Cool completely. Frost with Chocolate fudge frosting.
  • Chocolate fudge frosting: Place melted butter in a large mixer bowl. Add cocoa, stirring until smooth.
  • Gradually beat in powdered sugar, milk, and vanilla, beating until smooth. If necessary add additional powdered sugar until spreading consistency. About 3 cups frosting.

THE VERY BEST CHOCOLATE FUDGE CAKE



The Very Best Chocolate Fudge Cake image

I have made this cake for the past several years with unfailing applause. I got the recipe from Cooks Illustrated. Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting-chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens. Recipe for the wonderful Frosting is on this site "The Very Best Chocolate Fudge Icing"

Provided by Miss V

Categories     < 60 Mins

Time 55m

Yield 1 2 layer cake, 10-12 serving(s)

Number Of Ingredients 12

12 tablespoons butter (1 1/2 sticks, very soft)
1 3/4 cups all-purpose flour (8 3/4 ounces, sifted, unbleached)
4 ounces unsweetened chocolate (coarsely chopped)
1/4 cup Dutch-processed cocoa powder (3/4 ounce)
1/2 cup water (hot)
1 3/4 cups sugar (12 1/4 ounces)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs
2 large egg yolks

Steps:

  • 1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
  • 2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
  • 3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

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AUNT EMILY'S CHOCOLATE FUDGE CAKE - MOM LOVES BAKING
2020-07-31 In a medium bowl, whisk together the cake flour, ¼ cup cocoa powder, baking soda and salt. Set aside. In a large bowl, cream butter. Add sugar, eggs, beat 5 minutes. Add melted chocolate and vanilla. Stir in dry ingredients alternately with sour cream. Stir in the boiling water, mixing thoroughly.
From momlovesbaking.com


DECADENT CHOCOLATE CHEESECAKE CAKE WITH FUDGE FROSTING
2022-08-08 For the Cheesecake Filling. Preheat your oven to 325 degrees F. Spray an 8”x8” baking pan with nonstick spray and set aside. In a medium sized mixing bowl, beat the sugar and cream cheese until smooth, about 2 minutes. In a small …
From cakebycourtney.com


CHOCOLATE FUDGE CAKE - A LATTE FOOD
Dry Ingredients: Whisk in the flour, cocoa powder, espresso powder, and salt. Vanilla: Add in the vanilla extract, and whisk until combined. Nuts: Lastly, add in the nuts and mix until combined. Bake: Bake until a toothpick comes out clean (about 45-50 minutes), and let it cool at least 45-60 minutes before serving.
From alattefood.com


HOW TO MAKE CHOCOLATE FUDGE FROSTING FOR CAKES - THE BAKE SCHOOL
2021-02-04 When completely melted and uniform, set aside to cool to room temperature. In the bowl of an electric mixer fitted with the paddle attachment, beat together (starting on low) the cocoa powder, vanilla, half the icing sugar, a generous pinch of salt, the cooled melted chocolate mixture, and the sour cream.
From bakeschool.com


THE MOST INCREDIBLE CHOCOLATE FUDGE FROSTING RECIPES
2022-02-07 Instructions. Step 1. Chop the chocolate and melt it, either in the microwave or over a double boiler and set it aside to cool. Step 2. Using a stand mixer with a paddle attachment beat butter until it lights up in color and is creamy. This will take about 5 minutes. Step 3.
From cakedecorist.com


REALLY CHOCOLATE CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING …
Aug 16, 2012 - Recipe from Hershey's Kitchen. This cake is a family favorite and one of the best i have come by. Its a little different with the cup of boiling water. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.com


CHOCOLATE FUDGE FROSTING - SUGAR SPUN RUN
2021-05-13 Combine chopped chocolate, butter, milk, and salt in a saucepan over low-heat. Stir frequently until chocolate and butter are completely melted and mixture is smooth. Remove chocolate mixture from the heat and pour into a large bowl. Add powdered sugar and vanilla extract and whisk until icing is glossy and smooth.
From sugarspunrun.com


LANA-INSPIRED CHOCOLATE FUDGE CAKE – MY DOSE OF SUGAR
To make Chocolate Cake: Pre-heat oven to 160°C. Lightly grease and line only the bottom of a 9-inch square tin. Sift the ingredients in (A) together into a medium bowl. Set aside. For mixture (B), place egg yolks and sugar in the bowl of a standing electric mixer fitted with a …
From mydoseofsugar.com


CHOCOLATE FUDGE FROSTING - AMANDA'S COOKIN' - CAKE & CUPCAKES
2022-02-26 Mix in cocoa powder, stirring until the mixture is nice and thick. Place chocolate mixture in the bowl of a stand mixer. Add ½ of the powdered sugar, mix until combined. Add half of the heavy cream, mix until combined. Continue with remaining powdered sugar, vanilla, and milk. Mix on medium speed for 5 minutes, until frosting is smooth and creamy.
From amandascookin.com


CHOCOLATE FUDGE CAKE - SOMETHING SWEET SOMETHING SAVOURY
2021-06-15 Grease and line two 20cm 5 inch deep cake tins. in a medium pan, whisk together the water and the cocoa powder. When the mixture has melted, smooth and lump free, remove from the heat and set aside to cool. In a medium sized bowl, whisk together the flour, baking powder, bicarbonate of soda, salt and espresso powder.
From somethingsweetsomethingsavoury.com


MOIST CHOCOLATE CAKE WITH FUDGE FROSTING RECIPE
Pour into the prepared cake pan and bake in preheated oven for 35 - 40 minutes or until a toothpick comes out clean when poked in the center of the cake. Allow cake to cool completely before frosting. FUDGE FROSTING: Combine the sugar, cocoa, and salt in a saucepan; add the eggs and stir well. Add the milk and vanilla; bring the mixture to a ...
From recipetips.com


CHOCOLATE FUDGE FROSTING (ICING) - A TOTALLY EPIC RECIPE
Instructions. Add all of the ingredients into a small pot. Heat over a low heat, stirring occasionally, until the butter is fully melted, and everything has blended together. Take off the heat and let rest for 2 minutes. Beat using a hand held beater for one minute.
From mymomentsandmemories.com


CHOCOLATE FROSTING FUDGE - HOW TO MAKE EASY FUDGE!
In a large, microwave-safe bowl, place the chocolate chips and frosting. Microwave for 90 seconds at 70 percent power. Stir very well, using the residual heat to completely melt the chocolate. Alternatively, place the chocolate and frosting in a heat-proof bowl over a saucepan with simmering water. Heat until about 75 % melted and then stir to ...
From howtomakeeasyfudge.com


CHOCOLATE MUG CAKE RECIPE - THE ORIGINAL ONE MINUTE DESSERT!
2 hours ago Instructions. Mug cake recipe: Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Either microwave 40-60 seconds (time will depend on microwave wattage) OR cook in a …
From chocolatecoveredkatie.com


ULTIMATE 6-LAYER CHOCOLATE FUDGE CAKE | QUEENSLEE APPéTIT
2021-04-15 In a large bowl, sift flour, cocoa, salt, baking soda and baking powder. Whisk to combine, set aside. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, 4-5 minutes.
From queensleeappetit.com


CHOCOLATE FUDGE CAKE - ERREN'S KITCHEN
2020-02-13 Preheat the oven to 350F/175C. Prepare a greased 9×13 inch pan. Add the butter to a microwaveable bowl. Melt the butter in the microwave on high in 30-second intervals until completely melted (be careful the bowl might be hot). Add the chocolate chips to the hot butter and mix until melted and fluid. Set aside.
From errenskitchen.com


DARK CHOCOLATE FUDGE FROSTING - GO GO GO GOURMET
2016-10-14 Instructions. In a microwave- safe bowl, microwave chocolates and butter together in 30 second intervals, stirring after each, until the mixture is smooth. Stir in vanilla. Add the powdered sugar to the bowl of a stand mixer. Slowly pour the chocolate mixture in with the mixer running. Add the milk in intervals, only adding as much as needed to ...
From gogogogourmet.com


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