topic Re: chocolate fudge cake in Recipes

chocolate fudge cake

ruthbe — Thu, 21 Feb 2019 19:28:36 GMT

does anyone have a favorite recipe for a chocolate fudge cake?? thanks so much

Re: chocolate fudge cake

meallen616 — Thu, 21 Feb 2019 19:33:17 GMT

@ruthbe,

I don't have a recipe for you, but, if you make one, please save me a slice! lol

Re: chocolate fudge cake

DREAMON — Thu, 21 Feb 2019 19:47:41 GMT

2 weeks ago my SIL made this cake mix but replaced the water with Hersheys Choco Syrup and iced it with Buttercream frosting mixed with creamy Peanut Butter.

It was delicious...my brother said it was the best Birthday Cake he ever had. I am going to make it this weekend...easy and so good.

Re: chocolate fudge cake

KingstonsMom — Thu, 21 Feb 2019 19:59:23 GMT

This is an easy fudge-y chocolate cake recipe with a warm, fudge/pudding baked right in.

It may not be the kind of cake recipe you're looking for but it's absolutely delicious with a scoop of ice cream or whipped cream.

It reheats great with just a minute or less in the microwave.

Easy Fudge-y Pudding Cake Recipe

Ingredients:

1 cup all-purpose baking mix
1/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk), divided
3/4 cup HERSHEY'S Syrup, divided
1 teaspoon vanilla extract
3/4 cup hot water
Whipped topping or ice cream (optional)

Directions:

1. Heat oven to 375°F. Grease 8-inch square baking pan.
2. Combine baking mix and cocoa in medium bowl; stir in 1 cup sweetened condensed milk, 1/4 cup syrup and vanilla until blended. Spoon evenly into prepared pan.
3. Combine remaining sweetened condensed milk, remaining 1/2 cup syrup and water in small bowl. Pour liquid mixture carefully over top of mixture in pan; do not stir.
4. Bake 25 to 30 minutes or until center is set and cake begins to pull away from sides of pan. Let stand 10 minutes; spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve warm; garnish with whipped topping, if desired. Cover; refrigerate leftover dessert. Makes 9 servings

Re: chocolate fudge cake

ottowatoo — Thu, 21 Feb 2019 20:06:58 GMT

I have two chocolate cake recipes...one my mom gave me and I passed onto the bakery I was working for. One lady called up and asked for the chocolate cake that was better than s*x. The other one is a version of Mississippi Mud....the fudge topping is to die for!....unfortunately, the recipes are home -- I am at work. If interested, let me know and I will send to you.

Re: chocolate fudge cake

Scooby Doo — Thu, 21 Feb 2019 20:08:27 GMT

This one

https://www.livecrafteat.com/eat/death-by-chocolate-bundt-cake/

And if you really want a treat add 1/3 cup Kahula liqueur

Re: chocolate fudge cake

deepwaterdotter — Thu, 21 Feb 2019 20:22:08 GMT

1 cup butter

1/2 cup Dutched cocoa

1 cup hot water

2 cups flour

2 cups sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk

2 eggs

1 tsp vanilla

Melt butter. Stir in cocoa and water.

In separate bowl, whisk together flour, sugar, baking soda, and salt. Stir in cocoa mixture. Beat in buttermilk, eggs, and vanilla.

Pour batter into greased and floured 8"X13" baking pan. Bake for 30 minutes in 350 degree oven. Cool on rack.

Fudge Frosting:

1/2 cup butter

1/4 cup cocoa

6 tbsps buttermilk

4 cups powdered sugar

Melt butter in saucepan. Stir in cocoa and buttermilk. Bring to boil, remove from heat, and beat in powdered sugar until smooth. Pour over cake while frosting is warm.

Re: chocolate fudge cake

RespectLife — Thu, 21 Feb 2019 20:30:47 GMT

@ruthbe

This recipe is from LIfeloveandsugar.com

If you want a cake/cheesecake recipe....check out her site! This one I have made several times!! I have made it with only two layers mostly. Cook time is a little longer, just keep an eye on it and test it.

You could close your eyes and just pick any dessert on her site and come out a winner!

If you go to her site, you can see a picture of this gorgeous dark chocolate cake.

Here is what she siad on her post:

"And I really recommend using the dark chocolate cocoa, instead of regular cocoa. It adds such a deep chocolate flavor. Unlike biting into a piece of dark chocolate candy, it’s not bitter at all in cake with all the added sugar. Be prepared though, it is a very thin batter. And no, it’s not a typo down there. It’s a slow-bake cake and bakes at 300 degrees –"

Best Chocolate Cake Yield: 3 layer 8 inch cake

Chocolate Cake

2 cups flour

2 cups sugar

3/4 cup Hershey’s Special Dark Cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla

1 cup boiling water

Chocolate Icing

1 1/4 cups butter

1 1/4 cups shortening

9 cups powdered sugar

2 tsp vanilla extract

1 cup Hershey’s Special Dark Cocoa powder

4-5 tbsp water/milk

Instructions

Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
Add all dry ingredients to a large bowl and whisk together.
Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
Add vanilla to boiling water and add to mixture. Mix well.
Pour into three 8 inch cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Make icing while cakes cool. Beat together butter and shortening until smooth.
Slowly add 4 cups of powdered sugar and mix until smooth.
Add vanilla and 1-2 tbsp water or milk and mix until smooth.
Add another 5 cups of powdered sugar and mix until smooth.
Add cocoa and mix until smooth.
Add more water or milk until the right consistency.
Once cakes are cool, remove cake domes from top with a large serrated knife.
Place first layer of cake on cake plate. Spread about 3/4 cup of icing on top in an even layer.
Add second layer of cake and add another 3/4 cup of icing on top in an even layer.
Add final layer of cake on top and ice the outside of the cake.
Finish of with sprinkles or other decoration.

Re: chocolate fudge cake

Ainhisg — Thu, 21 Feb 2019 20:46:01 GMT

Double Fudge Coca-Cola Cake...easy and so good!

http://www.easyaspiecanbe.com/2018/06/double-fudge-coca-cola-cake.html

Re: chocolate fudge cake

Mom2Dogs — Thu, 21 Feb 2019 21:15:10 GMT

@ottowatoo , if it is not to much trouble, your recipes would be appreciated! My dh loves any thing chocolate.

Re: chocolate fudge cake

Eileen in Virginia — Thu, 21 Feb 2019 23:35:40 GMT

Here’s my mother’s recipe for a delicious fudge cake.

INGREDIENTS

1/2 cup softened butter

1 1/3 cup sugar

2 eggs

3/4 cups buttermilk

1 tsp. pure vanilla extract

2 tsp. baking soda

1 cup hot water

2 cups flour

1 tsp. salt

3/4 cup cocoa powder

DIRECTIONS

Cream the butter and sugar until fluffy.
Add the eggs and buttermilk, mixing thoroughly.
Dissolve the vanilla and baking soda in the hot water and set aside.
Combine the flour, salt and cocoa and gradually add them to the creamed batter.
Carefully add the hot water mixture to the batter, stirring until combined.
Bake in a greased and floured tube pan at 325* for 55 minutes. Or bake in greased and floured layer pans at 350* for 30 - 35 minutes.
Once the cake is cool, turn it out onto a cake dish.

This is a very moist cake, so I usually serve it un-iced with ice cream. My mother used to serve it with a fluffy marshmallow icing; it would also be good with a cream cheese icing.

Re: chocolate fudge cake

ruthbe — Fri, 22 Feb 2019 05:22:51 GMT

thank you allll very much.

Re: chocolate fudge cake

hayseed00 — Fri, 22 Feb 2019 18:46:56 GMT

@RespectLife This is my favorite chocolate cake recipe.

Re: chocolate fudge cake

KatieB — Fri, 22 Feb 2019 20:12:27 GMT

@ruthbe

Chocolate Brownie Fudge Cake

Ingredients

CAKE

1 box chocolate cake mix, both 15 ounce and 18.5 ounce work
1 box fudge brownie mix
4 eggs, room temperature
1 1/4 cup water
1 cup vegetable oil

GANACHE

1 cup heavy whipping cream
1 bag (12 ounces) semi sweet chocolate morsels

Instructions

CAKE

Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method.
Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into prepared bundt pan and bake for 50-55 minutes.
When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.

GANACHE

Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just under a boil.
Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
Pour over cooled cake and serve.

Re: chocolate fudge cake

Renata22 — Fri, 22 Feb 2019 20:42:02 GMT

@ottowatoo I would love the recipes!

Re: chocolate fudge cake

sfnative — Fri, 22 Feb 2019 23:02:39 GMT

@ruthbe

Have used this personally and in the bakery. Richly chocolate and nicely moist. Holds up well for days.

Chocolate Sour Cream Cake

Makes 2-9” layers or 1-10x15” sheet

2 cups a/p flour

2 tsp baking soda

½ tsp salt

½ cup (1 stick) unsalted butter, softened

2-1/4 cups light or dark brown sugar

3 large eggs, room temp

4 oz unsweetened chocolate (I prefer Guittard), melted and cooled

1-1/2 tsp pure vanilla

1 cup sour cream

2 cups very strong hot liquid coffee (decaf, if for kids)

Preheat oven to 350 F.

Grease pans and line with parchment paper.

Sift together flour, baking soda and salt. Beat butter, sugar and eggs for 5 minutes in the bowl of an electric stand mixer, until very light and fluffy. Beat in chocolate and vanilla. Stir in about 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the remainder of the dry ingredients. Stir just until mixed. Gently, stir in hot coffee and then pour equally into prepared pans or pan. Drop each pan several times onto the counter top from a height of about 12” to release air bubbles. Bake at 350 F for 35 minutes or until an inserted toothpick is retrieved clean. Cool pans on a wire rack for 20 minutes. Run a knife around the edge, turn out and cool completely. Enjoy!

And, the real deal fudge frosting. It's absolutely the best, richest and most chocolate frosting you will ever make. Very worth the effort.

Chocolate Fudge Frosting

Frosts 1-10x15” sheet or 2-10x2” round layers

2-1/4 cups granulated cane sugar

1-1/2 cups heavy cream

9 oz unsweetened chocolate, coarsely chopped (Guittard or Ghirardelli-I prefer Guittard)

12 Tbs (1-1/2 sticks, 6 oz) unsalted butter, sliced in Tbs pieces

3 tsp vanilla extract

In a heavy saucepan, combine the sugar and heavy cream. Place over moderate heat and, stirring constantly, bring to a boil. Reduce the heat and simmer for 10 minutes without stirring. It won’t look like much at this stage. Remove from the heat and stir in the chocolate, butter and vanilla, continuing to stir until the chocolate and butter melt. Place in a metal bowl and cool to room temperature, stirring occasionally. Refrigerate, stirring often, until thickened and of spreading consistency. Use to frost cake when frosting has reached this stage. This frosting not only tastes like fudge, it seals the cake nicely, giving it a longer shelf life.

Re: chocolate fudge cake

ottowatoo — Sun, 24 Feb 2019 18:55:12 GMT

Sorry this took so long...

Better than s*x chocolate cake:

1 Devil's Food Cake Mix

1 3 3/4 oz. chcolate pudding (instant)

1 c sour cream

1/2 c cooking oil

1/2 c coffee

1/2 c dark rum

4 eggs

2 c semi=sweet chocolate chips

Combine all ingredients but chips. Blend on low speed to mix. Beat medium for 1 minute. Fold in chips. Fill a well-greased and floured bundt pan. 300 degree for 60 minutes...Cool in pan for 30 minutes. I use butter cream frosting...but good without as well. Hope you enjoy it!

Re: chocolate fudge cake

ruthbe — Tue, 26 Feb 2019 01:57:00 GMT

thank you so much to alllll of the recipes!!! they sound so wonderful. I can't wait to try them.

Re: chocolate fudge cake

AuntG — Thu, 28 Feb 2019 17:58:18 GMT

My DH is such a fan of chocolate cakes. I'm not as much, but these recipes are making me hungry.

Re: chocolate fudge cake

JillyMarie — Fri, 01 Mar 2019 15:27:57 GMT

My fav is the Wellesley Fudge Cake. Cook's Country has an excellent version on their website.

Ingredients

CAKE

2 ½	cups (12 1/2 ounces) all-purpose flour
2	teaspoons baking soda
1	teaspoon baking powder
½	teaspoon salt
¾	cup hot water
½	cup (1 1/2 ounces) Dutch-processed cocoa powder
2	teaspoons vanilla extract
16	tablespoons unsalted butter, cut into 16 pieces and softened
2	cups (14 ounces) granulated sugar
2	large eggs
1	cup buttermilk, room temperature

FROSTING

1 ½	cups packed (10 1/2 ounces) light brown sugar
1	cup evaporated milk
8	tablespoons unsalted butter
½	teaspoon salt
8	ounces bittersweet chocolate, chopped
1	teaspoon vanilla extract
3	cups (12 ounces) confectioners' sugar

Instructions

Serves 12

Headnote

We prefer the deep color and balanced flavor of Dutch-processed cocoa powder in this recipe, but natural cocoa powder can be used. Although not traditional, two 9-inch round cake pans will work.

Description Text

1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 (8-inch) square cake pans with baking spray with flour. Whisk flour, baking soda, baking powder, and salt together in bowl; set aside. In second bowl, whisk hot water, cocoa, and vanilla until smooth; set aside.

2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, and mix until incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk in 2 additions, until combined. Slowly add cocoa mixture until incorporated.

3. Divide batter evenly between prepared pans. Bake until toothpick inserted in center comes out with few crumbs attached, about 30 minutes. Let cakes cool completely in pans, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)

4. FOR THE FROSTING: Heat brown sugar, ½ cup evaporated milk, 4 tablespoons butter, and salt in large saucepan over medium heat until mixture registers 235 degrees, 4 to 6 minutes, stirring occasionally.

5. Transfer brown sugar mixture to clean bowl of stand mixer. Fit mixer with whisk attachment, add remaining ½ cup evaporated milk and remaining 4 tablespoons butter, and mix on low speed until incorporated, about 30 seconds. Let mixture cool to 130 degrees, 10 to 15 minutes.

6. Add chocolate and vanilla to warm brown sugar mixture and mix on low speed until smooth, about 1 minute. Add confectioners’ sugar and continue to mix until fully incorporated and mixture is smooth, about 2 minutes longer, scraping down bowl as needed. Let frosting cool to 80 degrees, about 1 hour. (Leave whisk attachment in place. Crust will form on top of frosting; this is OK.)

7. Mix frosting on medium-high speed until smooth, about 1 minute. Place 1 cake layer on serving platter. Spread 1 cup frosting evenly over top, right to edge of cake. Top with second cake layer. Spread remaining frosting evenly over top and sides of cake. Refrigerate cake until frosting is set, about 1 hour. Serve. (Cake can be refrigerated, covered, for 2 days.)