Recipes

[Eileen in Virginia]

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

1. Cream the butter and sugar until fluffy.
2. Add the eggs and buttermilk, mixing thoroughly.
3. Dissolve the vanilla and baking soda in the hot water and set aside.
4. Combine the flour, salt and cocoa and gradually add them to the creamed batter.
5. Carefully add the hot water mixture to the batter, stirring until combined.
6. 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.
7. 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. 

[ruthbe]

thank you allll very much.

[hayseed00]

@RespectLife   This is my favorite chocolate cake recipe.

[KatieB]

@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

1. Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method.
2. Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
3. Pour batter into prepared bundt pan and bake for 50-55 minutes.
4. 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

1. 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.
2. Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
3. Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
4. Pour over cooled cake and serve.

[Renata22]

@ottowatoo I would love the recipes!

[sfnative]

@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.

[ottowatoo]

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!

[ruthbe]

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

[AuntG]

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

[JillyMarie]

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.)