How to make Chocolate Fudge Cake/Easy Chocolate Fudge Cake
#chocolatecake #scrummy.tv #chocolatefudgecake
Hi Scrummy Bakers! Make my fudgy, decadent Chocolate Cake for birthdays, Easter, Passover or for any occasion. So let's get baking!
Chocolate Fudge Cake
TIMINGS:
Prep Time: 20 mins.
Cook Time: 30 mins.
Cooling and Decorating: 1 hour.
Total: 1 hour 50 mins.
SERVINGS:
12 Slices.
OVEN TEMPERATURES:
Preheat the oven to the following temperatures:
160°C/320°F [Fan Oven]
180°C/360°F [No-Fan]
Gas Mark 4.
INGREDIENTS:
For the chocolate fudge cake.
1¼ cup (200g/7oz) Self-Raising Flour, sieved.
1 tsp Bicarbonate/Baking Soda.
2½ tbsp Cocoa Powder, sieved.
¾ cup (150g/5oz) Light Brown Sugar.
¾ cup (175ml/6 fl oz) Sunflower/Vegetable Oil.
3 tbsp Golden Syrup.
1 tsp Vanilla Extract.
3 Medium Eggs, lightly beaten.
½ cup + 2 tbsp (150ml/5 floz) Milk.
For the chocolate buttercream frosting:
¾ cup + 2 tbsp (200g/7 oz) Butter, at room temperature.
2¾ cups (400g/14 oz) Icing/Powdered Sugar, sieved.
¼ cup + 3 tbsp (50g/1½ oz) Cocoa Powder, sieved.
1 tsp Vanilla Extract.
8 - 9 tbsp Milk.
For the decorations:
Strawberries and Raspberries.
Milk Chocolate Gold Pearls.
METHOD:
To make the chocolate fudge cake:
1.Preheat the oven to:
160°C/320°F [Fan Oven]
180°C/360°F [No-Fan]
Gas Mark 4.
2. Line the bottom and sides of two 7” round tins with greaseproof paper.
3. Sieve the self-raising flour, baking soda and cocoa powder into a medium size bowl and mix with a whisk until combined.
4. Add the sugar, sunflower oil, golden syrup, vanilla extract, beaten eggs & milk, and whisk gently until smooth.
5. Split the mixture evenly between the two cake tins.
6. Bake in the oven for 30 - 35 mins until risen and firm to the touch.
7. Allow the cakes to cool in the tin for 10 minutes before turning out onto a cooling rack to fully cool.
To make chocolate buttercream frosting:
1. Place the room-temperature butter in a medium-sized bowl and mix for about 5 minutes until smooth and white in colour.
2. Add ¼ of the sieved icing sugar and cocoa powder and mix until fully combined, repeat this until all the icing sugar and cocoa powder are mixed in.
3. Add the vanilla extract and mix again.
4. While mixing, gradually add the milk until you reach your desired consistency.
5. Mix for a further 5 minutes until light and fluffy.
To decorate:
1. Place one sponge on a plate, slather half the buttercream on top of the cake and spread it out.
2. Cover the top of the cake with the remaining buttercream, and spread it out to the edges.
3. Top with strawberries, raspberries and milk chocolate pearls or with some colourful sprinkles.
STORAGE:
1. This chocolate fudge cake will last for up to 4 days covered in the fridge.
2. If freezing, wrap in cling wrap (to prevent freezer burn) and freeze for up to 3 months.
3. Defrost in the fridge prior to serving. It is possible to freeze the carrot cake and buttercream frosting. Freeze the decorated cake uncovered and when frozen wrap it in cling wrap.
4. Prior to serving, remove from the freezer and remove the cling wrap before placing it in the fridge to defrost fully before serving.
If freezing, wrap in cling wrap (to prevent freezer burn) and freeze for up to 3 months.
Defrost in the fridge prior to serving. It is possible to freeze the carrot cake and buttercream frosting. Freeze the decorated cake uncovered and when frozen wrap it in cling wrap.
Prior to serving, remove from the freezer and remove the cling wrap before placing it in the fridge to defrost fully before serving.
Chocolate Fudge Cake
Don't PASSOVER These Delicious Treats | Flourless Chocolate Cakes
These delicious flourless chocolate cakes are kosher for Passover and year-round. Find more Passover content at passover.jccmanhattan.org! Visit jccmanhattan.org/recipes to view all of our original recipes
Ingredients:
7 oz. dark chocolate (72% or similar)
10 oz. unsalted butter
1 cup sugar
5 eggs
½ teaspoon salt
Directions:
1. Preheat oven to 325°F.
2. Butter and sugar 4 oz. foil ramekins or one 8-inch springform pan.
3. Melt together butter and chocolate over low heat.
4. Whisk together eggs, sugar, and salt until completely blended. Add in cinnamon, espresso powder, mint, or other flavors to customize according to your favorites.
5. Fold two mixtures together and pour into ramekins.
6. Bake until completely set, about 25-30 minutes. Tops will be crackly.
7. Let cool and turn out upside down to serve. Can serve with whipped cream, ice cream, caramel sauce, and/or berries.
Makes 8 4 oz. cakes, or one 8-inch cake.
Passover: Vegan Flourless Chocolate Cake
This is a great vegan dessert for any time of the year!
Fudgiest Dairy-Free Chocolate Cake
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Chocolate Almond Cake | Gluten Free
Chocolate almond cake is so decadent and to-die-for. Intensely chocolatey with a hint of almond flavor, this gluten free cake is wrapped in a layer of raspberry jam and topped with a smooth ganache icing. A must-try recipe for all chocolate lovers! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PRINT RECIPE HERE:
✅ CHOCOLATE ALMOND CAKE INGREDIENTS
CAKE
6 eggs large, room temperature, separated
¾ cup sugar divided
⅛ teaspoon salt
1 teaspoon lemon juice
7 ounces semisweet chocolate best quality, chopped
6 ounces unsalted butter room temperature, plus more for pan
⅛ teaspoon almond extract
2 cups almond flour 7 ounces
½ teaspoon baking soda
4 tablespoons seedless raspberry jam optional
1 tablespoon water
GANACHE ICING
¾ cup heavy cream
8 ounces semisweet chocolate best quality, finely chopped
1 teaspoon instant coffee powder
1 tablespoon honey
OPTIONAL
Cocoa powder for dusting cake pan
Chopped Almonds decoration
Fresh Raspberries decoration
Extra Baking Chocolate (White and Dark) for chocolate curls
✅ TIMESTAMPS
0:00 Introduction
1:07 Whip the egg whites with sugar until stiff peaks form. I love my KitchenAid stand mixer for this.
2:00 Melt chocolate with butter.
2:30 Whip egg yolks until thick, pale and stable. Stir in the melted chocolate-butter mixture.
3:06 Add almond flour in 3 batches, adding just enough whipped egg whites to soften batter.
3:50 Carefully fold in remaining egg whites into the batter.
4:50 Transfer batter to springform pan and bake.
5:25 Make jam syrup and chocolate ganache.
6:23 Level off the cake on the top using a sharp long knife. Invert it and place on a cake plate. A nice cake lifter comes in handy for this.
7:19 Spread jam syrup and followed by ganache icing. An offset spatula is useful for this.
8:32 Decorate with chopped almonds, fresh raspberries and chocolate curls.
The full blog post and recipe has detailed explanation, lots of tips & tricks and more.
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Professional Baker Teaches You How To Make CHOCOLATE TORTE!
Chocolate Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 cm) torte
Serves: 12
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Ingredients
14 oz (420 g) bittersweet chocolate, chopped
½ cup (112 g) unsalted butter, cut into pieces
7 large eggs, at room temperature and separated
1 Tbsp (15 mL) balsamic vinegar
½ cup + 2 Tbsp (125 g) granulated sugar (caster sugar)
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) salt
icing sugar, for dusting
Directions
1. Preheat the oven to 375 F (190 C). Grease a 9-inch (23 cm) springform pan and coat it with sugar, tapping out any excess.
2. Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently until smooth. Set aside (it can still be warm when added to the batter).
3. White the egg whites with the balsamic until foamy, then add 2 Tbsp (25 g) of sugar, whipping until they hold a soft peak when the beaters are lifted. Set these aside.
4. Whip the yolks with the remaining ½ cup (100 g) of sugar, vanilla and salt on high speed until they hold a ribbon when the beaters are lofted, about 3 minutes. Fold the melted chocolate in by hand (you can use a whisk to start and then switch to a spatula) and then fold in the whipped whites in 2 additions. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the top of the torte looses its shiny and souffles a little (the torte will collapse a bit after it is pulled from the oven, and a crack or 2 may develop – that is expected). Cool the torte in its pan on a cooling rack and chill for at least 2 hours before slicing to serve.
5. To serve, run a palette knife along the inside edge of the pan and release the springform ring. Use the same palette knife to loosen the cake from the bottom and slide it onto a platter. Dust the cake with icing sugar.
The torte is best served lightly chilled. It can be made and chilled up to 2 days in advance, but pull it from the fridge at least 2 hours before serving, to bring out the full flavor of the chocolate.
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