TUNNEL OF FUDGE CAKE
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Simple Chocolate Cake Recipe with Chocolate Fudge Frosting, Like Nana Used to Make
Is there anything better than the simple chocolate cake recipe your Nana taught you how to make? It's a favorite you go back to time and time again to sooth your sweet tooth. And our Nana's chocolate cake is extra special with chocolate fudge frosting. A recipe you can pass on to your own grandchildren, and thank us later.
Recipe:
Wellesley Fudge Cake
Wellesley Fudge Cake
-
time
prep:
30 min
total:
2 hr 5 min
servings
total:
16 servings
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what you need
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
1-3/4 cups sugar, divided
1/2 cup water
1-2/3 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or margarine, softened
3 eggs
3/4 cup milk
1 tsp. vanilla
Easy Chocolate Frosting
make it
HEAT oven to 350°F.
MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool.
MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Easy Chocolate Frosting.
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Wellesley Fudge Cake
Chocolate Fudge Cake from Food Swings
On the first installment of Cooking With My Cat, Javier and I make the best chocolate cake in the world. Recipe is from Food Swings: 125+ Recipes to Enjoy Your Life of Virtue and Vice.
Full Recipe on Delish.com:
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Hot Chocolate Fudge Cake | Good Housekeeping
Decadent and chocolatey, this hot chocolate fudge cake has a boozy twist with an Irish cream drizzle.
Read the full hot chocolate fudge cake recipe and ingredient list here:
Directions
Preheat oven to 180°C (160°C fan) mark 4. Grease and line 2 x 20cm (8in) non loose bottomed cake tins. In a large bowl, add the flour, sugar, baking powder, bicarbonate of soda, cocoa powder and sea salt and whisk together until fully combined.
Mix together the eggs, vegetable oil and buttermilk and slowly add to the dry ingredients whilst constantly whisking. Once all this is added, pour in the coffee and vanilla extract.
Divide the mixture evenly between the two tins and bake for 30-40min, until a skewer comes out clean. Leave to cool in the tins for 10min before removing to a wire rack to cool completely.
Meanwhile make the icing. Add the butter and chocolate to heatproof bowl and set over a pan of just simmering water. Allow to melt, stirring occasionally. Remove from the heat and whisk in the sour cream and vanilla. Sieve in the icing sugar and cocoa powder and whisk to combine. Put into the fridge until needed.
Make the drizzle. Roughly chop the white chocolate and add to a heatproof bowl. In a small saucepan add the baileys and double cream, heat gently until just steaming then pour over the white chocolate. Leave for 3min then stir until all the chocolate has melted. If there are any remaining lumps of chocolate, place over a pan of simmering water and stir until melted. Put to one side to cool.
Trim the tops of the cakes with a serrated knife if uneven. Smooth over 200-250g of the frosting and sandwich the other cake on top. Cover the cake with the remaining icing, spreading over the top and sides. Keep in the fridge until ready to serve.
Top with lightly blowtorched marshmallows, and scatter over the chocolate chips. Spoon over the Baileys drizzle and cut into thick slices to serve.
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How To Make Cheesecake Factory Linda’s Fudge Cake! Beyond Delicious. Calling All Chocolate Lovers.
I have truly been waiting to make this. Cheesecake Factory Linda’s Fudge Cake is my all-time favorite chocolate cake. It is rich, chocolatey, and slightly sweet. This recipe satisfies the craving for sure. Delicious!!
Here are the new gadgets I used:
Wilton Cake Leveler/Slicer
Nordic Ware Cake Lifter
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Here's the recipe:
INGREDIENTS:
Chocolate Fudge Cake
1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Chocolate Ganache (recipe follows)
Chocolate sprinkles (optional) OR chopped toasted almonds OR pecans
INSTRUCTIONS:
1. In a large mixer bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.
2. With an electric mixer on medium speed, beat in eggs, milk, oil and vanilla; beat 2 minutes on medium speed. On lowest speed (to avoid spattering), beat in boiling water (batter will be thin) until well blended.
3. Pour into 2 greased 9-inch round layer cake pans, dividing evenly.
4. Bake in preheated 350-degree oven about 30 to 33 minutes or until cakes test done. Cool in pans 15 to 20 minutes, then remove to racks to cool completely.
5. When cool, with a long-serrated knife, cut each layer in half horizontally. Spread a layer of Chocolate Ganache over bottom layer and over tops of 2 more cake layers and stack together on a large serving plate. Place remaining cake layer on top of cake stack. Frost top and sides of cake with Chocolate Ganache. Press chocolate sprinkles or nuts into ganache around sides of cake, if desired. Refrigerate cake until serving time. Makes 1 (9-inch) cake.
Chocolate Ganache
4 cups semisweet chocolate chips (2 (12-ounce) packages)
2 cups whipping cream
3 tablespoons butter, cut up
2 teaspoons vanilla
INSTRUCTIONS:
1. In a large microwave safe bowl or measure, combine chocolate chips and whipping cream.
2. Heat on high (100 percent) power in microwave oven 1 1/2 to 2 1/2 minutes. Remove from microwave, stirring until chocolate is melted and mixture is well blended. Add butter and vanilla stirring until butter is melted and mixture is well blended.
3. Cool in refrigerator, stirring occasionally, until of good spreading consistency to spread over cake layers. Use to fill and frost top and sides of a 4-layer 9-inch cake.
Source: Restaurant Replicas column, Los Angeles Daily News, 1996