How To make Fudge Cake
1 1/2 c Brown Sugar
1/2 c Butter
1/2 c Milk
1/2 c Flour
1 t Vanilla
1 t Salt
2 Eggs
5 tb Cocoa
5 tb Milk
1 c Flour
In saucepan put the 5 tbs. cocoa and 5 tbs milk and bring to a boil stirring constantly, remove from heat and cool. Cream butter and sugar, add beaten eggs. Add the 1/2 cup milk and 1/2 cup flour. Add the cocoa mixture then the flour, baking powder and salt. Add vanilla. Pour into greased and floured 9 in. layer cake pans. Bake in 350 oven 30 - 35 min. FILLING: 1/2 c white sugar
1 1/2 tbs. cocoa
1 heaping tbs. flour
1 c hot water
1 tbs. butter
Cook until thick and cool. Cut each cake layer in two and put some filling between each. On top sprinkle some icing sugar.
How To make Fudge Cake's Videos
How to Make Rich, Chocolatey Wellesley Fudge Cake
Hosts Julia Collin Davison and Bridget Lancaster revive a traditional recipe for Wellesley Fudge Cake.
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MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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EASY Chocolate Fudge Cake Recipe- The Scran Line
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Chocolate Fudge Cake Recipe
This is probably one of the most decadent cakes you can make. It's very rich, packed full of chocolate, chocolate fudge and... calories. Oops! Best to make it for a special occasion. Recipe at FACEBOOK:
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Moist Chocolate Fudge Cake Recipe | Best Chocolate Fudge Cake | Birthday Chocolate Cake
Learn how to make super moist chocolate fudge cake recipe which is so delicious yummy mouth watering cake recipe you can make it very easily without electric beater your family will loved this cake.
#ChocolateFudgeCake #MoistChocolateFudgeCake #BirthdayChocolateCake
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Moist Chocolate Fudge Cake with Chocolate Ganache | Guinness Cake
A moist, rich triple layer chocolate cake covered with a smooth dark chocolate ganache and decorated with a mirror glaze drip ???? The best chocolate cake recipe you'll ever try! The layers bake flat so it is easy to fill and decorate. Turn on captions for instructions and tips as you watch the video :)
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Ingredients:
For the chocolate cake
185 g (1 ½ cups) all purpose flour
120 g (1 cup) cocoa powder
1 tsp salt
1 ½ tsps baking soda
½ tsp baking powder
360ml (1 ½ cups) Guinness (or other brand of stout) you can replace this with brewed coffee if you prefer. Coffee enhances the flavour of the chocolate and makes it more intense.
1 tbsp vanilla extract
1 tbsp coffee granules/powder
237g (1 cup) unsalted butter
300g (1 ½) cups sugar
3 eggs
120g (½ cup) mayonnaise (this may seem strange but it adds moisture to the cake!)
Baked at 160C/325F for 35 mins in three 8 inch (20cm) cake tins
For the ganache
375g/ 12oz dark chocolate (50-70% Cocoa)
360 ml (1 ½ cups) heavy/double cream
Mirror glaze drip
125 ml (1/2 cup) water
200 g (1 cup) sugar
35g (1/4 cup) cocoa powder
7 g leaf gelatin (2 1/2 tbsp gelatin powder)
22g (1tbsp) liquid glucose or light corn syrup
Timestamps
00:00 Intro
00:25 Making the cake
3:16 Filling the tins & baking
3:44 Making the ganache
4:46 Filling and decorating the cake
5:25 Making the drip
7:17 Piping the final touches
7:55 Cutting a slice
Music credit:
Sthlm Sunset by Ehrling
Promoted by MrSnooze