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How To make Chocolate Fudge Cake
1 lb Milk chocolate
1/2 lb Semisweet or
-extra-bittersweet chocolate 3/4 lb Softened butter
FUDGE CAKE 3 c Cake flour
2 c Light-brown sugar
2 1/4 ts Baking powder
3/4 ts Baking soda
3/4 ts Salt
1 1/2 c Milk
3 Eggs
1 1/2 ts Vanilla extract
4 oz Unsweetened chocolate
6 oz Softened butter
MILK CHOCOLATE FROSTING PREPARATION: FROSTING. Chop both chocolates into coarse bits and melt in a double boiler set over hot (not boiling) water. Stir occasionally until completely melted. Remove pan from hot water and allow the chocolate to cool until just no longer warm to the touch, about 20 minutes. Place the butter in a bowl and beat in the cooled chocolate until the mixture is evenly blended, about 3 minutes. Frosting can be stored at a cool temperature for up to 3 days, or several months in the freezer. Heat the oven to 350F. Butter two 9-inch round cake pans and line them with buttered and floured parchment paper or waxed paper. FUDGE CAKE. Sift the flour. Measure 3 cups. In a large bowl, mixx together the flour, sugar, baking powder, baking soda, and salt, breaking up any lumps of sugar. In a small bowl, whisk about 1/2 cup of the milk with the eggs and vanilla; set aside. Chop the chocolate into coarse bits and melt in a double boiler set over hot (not boiling) water. Combine the remaining cup of milk and the butter with the mixed dry ingredients and beat for 1 1/2 minutes, scraping the sides of the bowl twice. Add the egg mixture in 3 parts, scraping the sides of the bowl and beating for 20 seconds after each addition. Add the melted chocolate and beat until just incorporated. Pour the batter into the prepared pans and bake in the center of the preheated oven until the cake springs back when lightly pressed in the center, 25 to 30 minutes. Cool the cakes in their pans for 10 minutes and invert onto racks. Cool completely before frosting. Frost the top surface of one layer of cake and top with the second layer. Spread the remaining frosting on the top and sides of the cake. Make a decorative pattern zigzag in the frosting by pulling a serrated knife across the surface in a back-and-forth motion. Use a small spatula or spoon handle to pull out spikes of frosting all around the sides. Cake can be completed a day ahead and refrigerated. SERVING: Return to room temperature if refrigerated. Cut into wedges and serve. Makes one 9-inch cake. [ The Best of COOKS Magazine; 1987 ] Posted by: Fred Peters
How To make Chocolate Fudge Cake's Videos
Harrods’ Head Pastry Chef’s Perfect Chocolate Fudge Cake | This Morning
Nothing says Christmas quite like an indulgent dessert, and who better to show us how to perfect patisserie than Harrod’s top Pastry Chef? Philip Khoury will be whipping up the ultimate crowd pleaser - his vegan Chocolate Fudge Cake, from his new cookbook ‘A New Way To Bake’.
Broadcast on 01/12/2023
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Dreamy, fudgey, decadent chocolate cake inspired by Matilda!
EASY Chocolate Fudge Cake
This chocolate fudge cake / mud cake is really easy and is super moist and chocolatey! Print recipe:
Chocolate Fudge Poke Cake! Recipe tutorial #Shorts
How to make a Chocolate Fudge Poke Cake!
Hey Eloise here from Fitwaffle Kitchen! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Chocolate Fudge Poke Cake! I always love a thick layer of frosting but you can add as much as you please!
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Chocolate Cake Recipe | Chocolate Fudge Cake Recipe | Chef Faisal
In this video Chef Faisal Share with you How to make
Chocolate Cake
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For More Video and Delicious Recipes Subscribe My Channel:
#chocolatecake #fudgecake #cakerecipe #cake #howtomakechoclatecake
Triple Layer Chocolate Fudge Cake Recipe By Food Fusion (Secrets Revealed)
We just raised the bar even further this time. This super moist triple-layer chocolate fudge cake is truly a crowd-pleasing delight. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk
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00:00 Triple Layer Chocolate Fudge Cake Recipe
00:17 Prepare Chocolate Fudge cake
01:49 Prepare Chocolate Ganache & frosting
03:05 Assembling
05:00 Aray waah
Recipe in English:
Ingredients:
Prepare Fudge Cake:
-Maida (All-purpose flour) 210g (1 & ½ Cup)
-Cocoa powder 56g (1/2 Cup + 2 tbs)
-Namak (Salt) ¼ tsp
-Baking soda ½ tsp
-Baking powder 1 tsp
-Anday (Eggs) 2 (room temperature)
-Pakola Full Cream Milk 1 Cup
-Cooking oil ½ Cup
-Bareek cheeni (Caster Sugar) 1 & ½ Cup
Prepare Chocolate Ganache & Frosting:
-Whipping cream 350ml
-Pakola Full Cream Milk 3 tbs
-Milk chocolate grated 400g
-Makhan (Butter) unsalted 60g (room temperature)
-Icing sugar ¾ Cup
-Chocolate chips
Directions:
Prepare Fudge Cake:
-Grease 8-inch baking pan with cooking oil & line with butter paper & set aside.
-On a bowl,place a sifter,add all-purpose flour,cocoa powder,salt,baking soda,baking powder & sift dry ingredients together,mix well & set aside.
-In a bowl,add eggs,milk,cooking oil,caster sugar & beat well.
-Now add dry ingredients & beat on low speed until combined then fold with the help of spatula.
-Pour batter in prepared baking pan & bake in preheated oven at 180C for 40 minutes (on lower grill).
-Take out from oven,spray water immediately to keep cake moist.
-Take out cake from pan and keep it on rack & let it cool completely.
Prepare Chocolate Ganache & Frosting:
-In a saucepan,add whipping cream & milk,turn on the flame,mix well & simmer on low flame until its hot (6-8 minutes).
-Remove from heat,add chocolate & mix well until chocolate melts.
-Add butter & mix well until well combined.
-Transfer to a bowl & let it cool completely while mixing at room temperature.
-Reserve 1 & ½ Cup of ganache for later use.
-Cover remaining ganache & refrigerate until chilled.
-Take out from refrigerator and beat well for 3-4 minutes.
-Add icing sugar,beat until soft peaks form & transfer to a piping bag.
-With the help of the layer cake slicer,horizontally cut three layers of cake.
-Place first layer of cake on cake stand,apply prepared chocolate frosting and add chocolate chips.
-Place another layer of cake,apply prepared frosting and add chocolate chips & repeat the same process for top layer of cake and cover the sides of the cake with frosting & refrigerate for 1 hour.
-Pour reserved chocolate ganache warm on the top of the cake,apply grated chocolate on the sides of the cake & refrigerate for 30 minutes.
-Decorate & serve!