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How To make Chocolate Prune Cake with Chocolate Fudge Frosting
1/4 c Boiling water
3/4 c Pitted prunes
2/3 c Oil
1 c Sugar
2 tb Unsweetened cocoa powder
2 ts Ground cinnamon
1 ts Salt
1 ts Vanilla
2 Eggs
1 c Buttermilk
2 1/2 c Flour
1 1/2 ts Baking soda
2 ts Baking powder
CHOCOLATE FUDGE FROSTING:
1/4 c Water
1/4 c Shortening
1/4 c Light corn syrup
2 c Sifted powdered sugar
1/2 c Cocoa powder
1/4 ts Salt
1/2 ts Vanilla
Pour boiling water over prunes and let soak 30 minutes. Combine oil, sugar, 2 tablespoons cocoa, cinnamon, 1 teaspoon salt and 1 teaspoon vanilla in
bowl. Add eggs and beat well 2 minutes. Combine soaked prunes and buttermilk in blender or food processor and chop finely. Add to creamed mixture with flour, soda and baking powder. Beat well and turn into well-greased and floured 13- x 9-inch baking pan or 2 (8-in.) round pans. Bake at 350F 30 minutes, or until wood pick inserted near center comes out clean. Cool. To make frosting, bring water to boil. Remove from heat and beat in shortening and corn syrup. Add powdered sugar, 1/2 cup cocoa, 1/4 teaspoon salt and 1/2 teaspoon vanilla and cream well to spreading consistency. Use to frost cooled cake.
How To make Chocolate Prune Cake with Chocolate Fudge Frosting's Videos
Fudgy dark chocolate cake
Fudgy dark chocolate cake
Cook:30 mins
Easy
Cuts into 10 slices
Ingredients
For the cake
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
1 tsp baking powder
2 tbsp milk
For the fudge frosting
200ml double cream
50g butter
3 tbsp clear honey
200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
top with shaved or grated chocolate
Method
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.
Fudgy dark chocolate cake
Chocolate Peppermint Cake with Tutti Dolci | C&H® Sugar
This rich and delicious chocolate cake is filled with chocolate ganache and creamy peppermint buttercream. Topped with chocolate ganache and crushed peppermint candy, this festive layer cake is perfect for the holidays!
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Spice Cake with Mexican Chocolate Mousse and California Prunes by Chef Ana de Anda
Looking for an easy, but impressive, dessert? We've got you covered. Wow your guests with Chef Ana de Anda's homemade spice cake topped with Mexican chocolate mousse, prune mousse and dark chocolate.
Get the recipe:
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Dreamy, fudgey, decadent chocolate cake inspired by Matilda!
Decadent ROCHER GLAZE Chocolate Cake recipe. Rosher glaze recipe
Amazing chocolate cake recipe with rocher glaze. It's easier than you think!
❗️Please turn on CC (subtitles) and select your preferred language.❗️
00:00 - Intro
00:07 - For the batter
1 egg
Granulated sugar - 150 g.
Hot milk - 140 g.
Vegetable oil - 60 g.
Cocoa powder - 40 g.
Salt - 1 g.
All-purpose flour - 130 g.
Baking powder - 6 g.
3:01 - HOW TO MAKE ROCHER GLAZE
Milk - 50 g.
Dark chocolate - 90 g.
Unsalted butter - 15 g.
Toasted peanuts - 50 g
Frank's Kraut Sauerkraut Chocolate Cake :15 Second Recipe!
An incredibly moist, rich sauerkraut chocolate cake. Once you try this, regular chocolate cake will seem ever so boring! Make life sweet and spoil yourself with this amazing cake!!!
1/2 cup butter
1-1/2 cups sugar
3 eggs
1 tsp vanilla extract
2 cups all purpose flour
1/2 cup baking cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup water
3/4 cup Frank's sauerkraut
Frosting: Store bought fudge.
In a bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt. Add water. Stir in sauerkraut. Pour into two greased and floured 8 inch round baking pans.
Bake at 350 degrees for 35-40 minutes. Cool in pans for ten minutes, remove and frost.