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Recipe for a rich chocolate fudge cake?

Can anyone give me a good recipe for a really decadent, moist, million calories chocolate fudge cake, with rich chocolate fudge icing?
I have looked all over the internet but can’t find anything special enough.
It can’t contain coffee and i would prefer if it didn’t taste too much like bitter dark chocolate.
Any recipes or tips would be v helpful.
Thanks!

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4 Responses to “Recipe for a rich chocolate fudge cake?”

  1. Idealist Dreamer Realist said:

    Go to foodnetwork.com

  2. shellnpepe said:

    CHOCOLATE FUDGE CAKE WITH RICH
    CHOCOLATE FROSTING

    4 blocks (4 oz.) Hershey’s baking chocolate
    1 c. hot water
    1/2 c. sugar
    2 c. cake flour, sifted
    1 tsp. baking soda
    1 tsp. salt
    1/2 c. butter
    1 1/4 c. sugar
    3 eggs, unbeaten
    2/3 c. milk
    1 tsp. vanilla

    Combine chocolate with hot water and cook in top of double boiler over hot (not boiling) water until chocolate has melted. Stir constantly until mixture has thickened. Add 1/2 cup sugar, cook and stir 2 minutes longer. Cool to lukewarm. In separate bowl, sift flour, soda and salt together. In another bowl, cream butter; add 1 1/4 cups of sugar gradually and cream together until very fluffy. Add eggs one at a time to the cream mixture beating thoroughly after each addition. Add the flour and milk alternately to the creamed mixture, beating after each addition until smooth. Add the chocolate mixture and vanilla and blend thoroughly.
    Line the bottoms of 2 (9 inch) layer cake pans with paper. Pour the cake mixture into the pans. Preheat the oven to 350 degrees and bake about 30 to 35 minutes until done

    >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
    DECADENT CHOCOLATE CAKE WITH CHOCOLATE
    FROSTING

    1 c. boiling water
    3 oz. unsweetened chocolate
    8 tbsp. butter
    1 tsp. vanilla extract
    2 c. granulated sugar
    2 eggs, separated
    1 tsp. baking soda
    1/2 c. sour cream
    2 c. flour, sifted
    1 tsp. baking powder
    Chocolate Frosting

    Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. Pour boiling water over chocolate and butter, let stand until melted. Stir in vanilla, sugar and then whisk egg yolks one at a time and blend well. Mix baking soda and sour cream and add to mixture.
    Sift flour and baking powder together and add to batter, mixing thoroughly. Beat egg whites until stiff, adding 1/4 of egg whites to batter. Scoop remaining egg whites on top of batter and gently fold together. Pour into pan, cook in middle of oven, 40 to 50 minutes or until edges have pulled away from sides of pan. Cool 10 minutes in pan, remove, cool completely then frost.

    CHOCOLATE FROSTING:

    2 tbsp. butter
    3/4 c. semi-sweet chocolate bits
    6 tbsp. heavy cream
    1 1/4 c. confectioners’ sugar
    1 tsp. vanilla extract

    Place all ingredients in saucepan over low heat and whisk until smooth. Cool slightly, add more sugar if necessary.
    >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

    KILLER CHOCOLATE CAKE

    1 box Betty Crocker chocolate fudge cake mix with the pudding already in it
    1 (6 oz.) box instant chocolate pudding
    1 (12 oz.) bag lg. chocolate chips
    4 lg. eggs
    1 c. vegetable oil
    1 (8 oz.) c. sour cream
    1/2 c. warm water

    Preheat oven to 350 degrees.
    Mix all ingredients and pour into a greased bundt pan. Bake 55-60 minutes. Let cool. Remove from pan.

    Heat 1/2 cup chocolate chips, 2 tablespoons butter, and the corn syrup over medium heat until chocolate chips are melted.

    Spread over top of cake, allowing some to drizzle down the side. Sprinkle with white powdered sugar.sdr

  3. chrissy f said:

    Death by Chocolate.

    FOR THE CAKE
    125 g (4 oz) butter
    225 g (8 oz) dark soft brown sugar
    2 eggs
    142 ml (¼ pint) soured cream
    175 g (6 oz) plain flour
    5 ml (1 tsp) baking powder
    2.5 ml (½ tsp) bicarbonate of soda
    50 g (2 oz) Cadbury Bournville cocoa

    FOR THE FILLING
    40 ml (2 Tbs) Cadbury Bournville cocoa
    125 g (4 oz) butter
    150 g (5 oz) icing sugar, sieved
    Vanilla essence

    FOR THE FROSTING
    200 g bar of Cadbury Bournville chocolate
    40 ml (2 Tbs) Cadbury Bournville cocoa
    142 ml (¼ pint) double cream

    Two 20 cm (8-inch), shallow cake tins, greased and base-lined

    For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool.

    Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.

    For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.

  4. louisesept1970 said:

    Chocolate Fudge Cake
    Yield: 12 very rich and dense servings.

    Ingredients:

    l pound dark chocolate or 2 2/3 cups semi-sweet chocolate chips
    1/2 cup (1 stick, 4 ounces) unsalted butter
    4 large eggs, separated
    1 1/2 teaspoons all-purpose flour
    1 1/2 teaspoons granulated sugar
    1 teaspoon hot water

    How to Make Chocolate Fudge Cake at Home

    In a saucepan set over low heat, or in a microwave, melt together the chocolate and butter, stirring till smooth. Beat in the egg yolks, one at a time, then add the flour, sugar and hot water, stirring till smooth.

    In a separate bowl, beat the egg whites till stiff but not dry. Fold them into the chocolate mixture. Spoon the batter into a greased 8-inch round cake pan, which you’ve lined with parchment paper. Bake the cake in a preheated 425 degrees F oven for 15 minutes (cake won’t look done in the center). Remove the cake from the oven, leaving it in the cake pan, and cool completely on a wire rack. Refrigerate until ready to serve.

    Remove the cake from the pan, place it on a plate and serve topped with sweetened whipped cream.




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