The Easiest Homemade Fudge Guide (3 Ways)
There really isn't much to say about fudge other than it's chocolate, chewy, and delicious. However, for this holiday season let's make it three different ways but also elevate it a bit and fancier - say chocolatier version if you will.
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Chocolate Fudge Cake Recipe
This chocolate fudge cake rich, dense and super chocolaty! This amazing chocolate cake is covered with delicious chocolate ganache and dark chocolate shavings. If you familiar with mud cake, this cake may remind you the famous mud cake with flavor and texture. If you like chocolate cakes, you must try this decadent, fudgy chocolate cake!
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For the cake:
125g (4.5oz) Dark chocolate
100g (7 tablespoons) Butter
1/4 cup (30g) Cocoa powder
2 Eggs
3/4 cup (150g) Brown Sugar
1/2 cup (100g) White sugar
1½ cups (190g) All-purpose flour
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (240ml) Boiling water + 1 teaspoon instant coffee *or just boiling water
1/4 cup (60ml) Vegetable oil
1 teaspoon Vanilla extract
For the ganache:
125g (4.5oz) Dark chocolate
1/2 cup (120ml) Heavy cream
Dark chocolate shaving for decoration
Directions:
1. Preheat oven 160C (320F). line the bottom of an 9X5-inch loaf pan with parchment paper and grease with butter.
2. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. Chop the chocolate into small pieces, transfer to a large heat-proof bowl, add butter. Place the bowl over a double boiler and melt completely.
4. Remove from heat, add both sugars, oil and mix until combined. Allow to cool for 10 minutes. Add eggs and stir until incorporated.
5. Sift in dry ingredients and mix until incorporated.
6. Add boiling coffee and mix until combined.
7. Pour into prepared pan and bake for 50-55 minutes. Until a toothpick inserted comes out clean.
8. Meanwhile make the ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool for 10-20 minutes.
9. Release the cake from the tin, pour the ganache over the cake, sprinkle some chocolate shavings and let set.
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Chocolate Caramel Cheesecake with fudge and marshmallow | iambaker.net
This amazing pie is based on my favorite ice cream, Phish Food by Ben & Jerry’s. It has layers upon layers of chocolate cheesecake, marshmallow, fudge, and caramel.
For compete recipe instructions go to
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2 INGREDIENT FUDGE IN 5 MINUTES! How to Make Keto & Low Carb Fudge
Get ready for the easiest and most delicious fudge you've ever tasted! With just two ingredients and a microwave, you can have creamy and rich fudge in just 5 minutes. This recipe is perfect for those following a low-carb or ketogenic diet, and it's a hit with everyone. Follow along as I show you how to make this quick and easy fudge that's sure to become a new favorite.
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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!
Vegan Cheesecake Fudge Bars
Ingredients
Crust
2 tsp Flaxseed Meal
2 Tbsp Water
1 cup Paleo Baking Flour
1/4 cup Coconut Sugar
1/8 tsp Salt
1/3 cup Almond Butter
3 Tbsp melted coconut oil
1/2 tsp Vanilla Extract
Chocolate Fudge Layer
1/2 cup Almond Butter
6 Tbsp melted coconut oil
1/4 cup Maple Syrup
1/2 tsp Vanilla Extract
Pinch of salt
1/2 cup Cocoa Powder sifted
“Cheesecake” Layer
1-1/4 cups raw Cashews
3 Tbsp melted coconut oil
3 Tbsp Maple Syrup
3/4 tsp Vanilla Extract
2 oz peeled and diced Zucchini
1 Tbsp Lemon Juice
Assorted seeds, dried fruits, toasted nuts, etc. for decoration
Instructions
Crust
Preheat oven to 350°F and line a 9x9-inch pan with parchment paper.
In a small bowl, whisk together flaxseed meal and water and let sit 5 minutes to thicken. In a large bowl, whisk together flour, coconut sugar, and salt.
In another large bowl, combine almond butter, melted coconut oil, and vanilla extract until smooth. Add flaxseed meal mixture and mix thoroughly. Add flour mixture and mix until crumbly and evenly incorporated.
Pour crust mixture onto the prepared pan and spread into an even layer. Press down to make a solid base and bake until lightly golden-brown, about 10 minutes. Let cool, about 30 minutes.
Chocolate Fudge Layer
In a large bowl, combine almond butter, melted coconut oil, maple syrup, vanilla extract, and salt until evenly combined. Add sifted cocoa powder and mix until well combined. Pour mixture over cooled crust and smooth evenly. Chill until set, about 30 minutes.
“Cheesecake” Layer
Place the raw cashews in a blender or the bowl of a food processor fitted with the blade attachment. Process until a very fine powder forms.
Scrape the bottom of the blender or food processor bowl to loosen any packed cashew powder then add melted coconut oil, maple syrup, and vanilla extract. Process until smooth.
Add zucchini and process until smooth, then add lemon juice and mix to incorporate. Pour mixture over set fudge layer and smooth evenly.
Sprinkle the top with a generous selection of décor items. Chill until set, about 1 hour or overnight.
To Serve
Remove pan from refrigerator and cut into 16 even pieces. Store and serve chilled.