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How To make Chocolate Chocolate Chocolate Chip Fudge Cake
CAKE LAYERS:
1/4 lb Unsalted butter
- (room temperature) PLUS: 2 2/3 tb Unsalted butter
- (at room temperature) 2 c Granulated sugar
3 Eggs
2 c Sifted all-purpose flour
3/4 c Unsweetened cocoa powder
-(preferably Dutch process) 1 1/4 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
1 1/2 c Milk
1 ts Vanilla extract
1/4 c Chocolate-mint liqueur
- (such as Vandermint) CHOCOLATE FUDGE FILLING:
2/3 c Granulated sugar
1/2 c Heavy cream
2 1/2 oz Unsweetened chocolate
1 tb Light corn syrup
2 tb Unsalted butter
CHOCOLATE CREAM:
2 1/2 c Heavy cream
3 1/2 tb Unsweetened cocoa powder
-(preferably Dutch process) 7 tb Confectioners' sugar
ASSEMBLY AND CHOCOLATE SYRUP:
3 tb Chocolate chips
2 tb Unsweetened cocoa powder
-(preferably Dutch process) 2 tb Light corn syrup
1 tb Granulated sugar
PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch round cake pans with waxed paper; butter and flour the pans; tap out any excess flour. In a mixer bowl, beat the butter until light and fluffy. Gradually add the sugar and continue beating until smooth. One at a time, beat in the eggs until well-blended. Sift together the flour, cocoa, baking soda, baking powder and salt. Add to the egg mixture in thirds, alternating with the milk, mixing only until blended. Blend in the vanilla and liqueur. Divide the batter between the two prepared pans. Bake until the tops of the cakes are springy to the touch, 40 to 45 minutes. Remove from the oven and set on racks to cool for 30 minutes. Loosen the edges with a knife and unmold. Peel off the waxed paper. Set the cakes on a rack and let cool completely. PREPARE THE FILLING: Combine the sugar, cream, chocolate and corn syrup in a small heavy saucepan. Bring to a simmer over moderate heat, stirring frequently. Reduce the heat to low and cook for 10 minutes, or until the mixture thickens. Remove from the heat, dot the top with the butter and let cool to room temperature, about 15 minutes. When cool, stir in the butter until the fudge filling is smooth and creamy. PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form. Gradually add the confectioners' sugar and continue beating until stiff. ASSEMBLE THE CAKE: Cover one cake layer with all of the fudge filling. Sprinkle evenly with the chocolate chips. Spread 1/2 cup of the chocolate cream on top of the chips. Top with the second cake layer and cover the top and sides of the cake iwth half of the remaining chocolate cream. Use the remainder in a pastry bag to decorate the cake as desired. Refrigerate for up to 3 hours before serving time. PREPARE THE SYRUP: Combine the cocoa, corn syrup, sugar and 2 tablespoons of water in a small heavy saucepan. Bring to a simmer over low heat and cook, stirring constantly, for 2 minutes. Transfer the syrup to a small bowl and let cool to room temperature, stirring once or twice, to prevent a skin from forming. Just before serving, drizzle the syrup over the top of the cake in a lacy design.
How To make Chocolate Chocolate Chocolate Chip Fudge Cake's Videos
My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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1 Minute Chocolate Frosting Recipe ( Fudge Buttercream Frosting )
Chocolate Frosting Recipe for cakes & cupcakes! This frosting takes 1 minute to make, It's very simple and tastes amazing!
More chocolate recipes:
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1 Minute Chocolate Frosting Recipe in grams and cups:
- 400 gr Powdered Sugar (3 1/4 cups)
- 80 gr unsweetened Cocoa Powder (2/3 cups)
- 150 gr Softened Butter ( 1 1/3 sticks)
- 100 gr Boiling Water (1/3 cups + 1 1/2 tbsp)
- 60 gr Melted Dark Chocolate 75% cocoa ( 2 ounces)
- 1/2 tsp Salt
Enjoy!
Super moist Oreo chocolate cake recipe
The Best Fudgy Brownies Ever! • Tasty
Super chocolatey, chewy, and fudgy.
Here is what you'll need!
The Best Fudgy Brownies
Servings: 9
INGREDIENTS
8 ounces good-quality chocolate
¾ cup butter, melted
1¼ cups sugar
2 eggs
2 teaspoons vanilla
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt
PREPARATION
Preheat oven to 350°F/180°C.
Chop the chocolate into chunks. Melt half, then save the other half for later.
Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.
Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
Slice, then serve with a nice cold glass of milk!
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Midnight Sea_FullMix
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THE ULTIMATE Homemade Chocolate Fudge Cake Recipe (Easy Home Cooking)
My ultimate chocolate fudge cake recipe will satisfy even the best die-hard chocoholic! This sinfully rich and moist homemade cake is with its wickedly indulgent dark chocolate fudge icing (frosting) is the only recipe you will ever need for a decadent chocolate cake.
Who says home cooking can't be easy AND amazing? ????
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Happy baking, friends x
You can find my recipe for this chocolatey delight over on my blog:
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#fudge #chocolate #cake
Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
RECIPE:
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