chocolate fudge cake

Recipe video above. This cake is rich, very chocolatey and super moist! It&#039;s based on a brownie / mud cake recipe - but with a bit of extra rise so it&#039;s not as dense and gooey. This recipe is easy and it&#039;s virtually foolproof - it is VERY forgiving! It&#039;s not very tall because it&#039;s so rich and it&#039;s a single layer cake.

Easy Chocolate Fudge Cake

/ 4 oz dark chocolate chips ((Note 1))

/ 7 tbsp butter (, salted (or unsalted butter

white sugar

oil ((vegetable, canola))

tsp vanilla extract

eggs (, at room temperature)

cocoa powder ((Note 3))

flour (, plain / all purpose (Note 4))

tsp baking powder

water

tbsp coffee granules (, optional (Note 5))

heavy / thickened cream (, 30%+ fat (Note 6))

/ 8 oz dark chocolate chips ((Note 1))

Preheat oven to 150C/300F (standard) &nbsp;or 130C/265F (fan). Grease a 22 cm / 9" springform cake pan and line with parchment / baking paper.&nbsp;

Melt butter and&nbsp;chocolate:&nbsp;Place butter and chocolate in a heatproof bowl. Microwave 3 x 30 seconds on high, mix in between, until melted. Mix.

Oil, vanilla &amp; Sugar:&nbsp;Add oil, vanilla and sugar, mix to combine (this brings down batter temp).

Eggs: Add eggs and mix until combined.

Dry Ingredients: Sift cocoa, baking powder and flour (and coffee, if using) directly into the bowl. Mix until smooth, batter will be thin. Some small lumps is ok.

Hot water: Add hot water. Mix until incorporated.

Bake: Pour into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out moist but clean. Check at 50 minutes. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with frosting so don't stress!

Cool: Remove sides from the cake pan and transfer to a cooling rack to cool. Cool completely before carefully handling to remove base (Note 7).&nbsp;

Place chocolate and cream in a heatproof bowl. Microwave 3 x 30 seconds, mixing in between, until chocolate melts. DO NOT let cream come to boil.

Stir chocolate until smooth. Refrigerate for 1 to 2 hours or until thickened to a spreadable consistency like peanut butter.

Spread over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos.

Ganache (Note 8)

Vegan Chocolate Fudge Layer Cake

olive oil

caster sugar

GF self raising flour

cocoa powder

salt

milk apple cider vinegar

butter

icing sugar

Preheat your oven to 180c and line your two cake tins with baking paper on the base. Then lightly grease the sides with some non-dairy butter.

In a large mixing bowl, combine your dry ingredients and roughly stir together. Mix together the vinegar, plant milk and olive oil and let this sit for 5 minutes.

Fold the wet and dry mixtures together to create a smooth batter, then divide this between your cake tins.

Place the cakes into the oven to bake for around 30 minutes or until cooked through (check after 25 minutes) and allow to cool on a wire wrack.

For your buttercream frosting, beat the butter until light and fluffy, then gradually stir in the cocoa and icing sugar.

Once your cake has cooled, spread a generous amount of the frosting on one layer and carefully place the second on top. Add the remaining icing to the top layer and garnish with fresh berries for decoration.

Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea

Ultimate chocolate cake

dark chocolate (about 60% cocoa solids), chopped

butter, cubed

instant coffee granules

self-raising flour

plain flour

¼ tsp bicarbonate of soda

light muscovado sugar

golden caster sugar

eggs

buttermilk

grated chocolate

double cream

Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).

Put 200g chopped dark chocolate in a medium pan with 200g butter.

Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.

Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.

Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.

Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.

Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).

Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.

To make the ganache, put 200g chopped dark chocolate in a bowl.  Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.

Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.

Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.

Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

Learn how to make a healthy chocolate orange fudge cake that doesn&#39;t taste healthy! A rich and moist dark chocolate orange sponge cake with thick layers of creamy, decadent healthy chocolate frosting - this cake is to die for.

Easy and Healthy Chocolate Orange Fudge Cake

Orange (½ cup of juice) (or 1 tsp orange extract and ½ cup of milk)

190 g Thick Yoghurt (¾ cup) (*)

155 g Maple Syrup (½ cup) (*)

g Olive Oil (¼ cup) (*)

120 g Whole Wheat Flour (1 cup) (*)

g Cocoa Powder (¼ cup)

tsp Baking Soda

Salt

Chocolate Frosting

½ tsp Orange Extract

tbsp Apricot Jam

Preheat your oven to 180°C / 350°F / 160°C fan and prepare your two cake tins with parchment paper.

If using a fresh orange, use a grater to remove the orange zest to be used later.

Measure out half a cup of freshly squeezed orange juice and add this to your mixing bowl along with your yoghurt, maple syrup and oil. Use a whisk to mix until combined.

Add your flour, cocoa powder, baking soda and salt to the bowl and whisk until almost combined.

Add in your orange zest and continue to whisk until smooth (see video for consistency).

Evenly distribute your batter into your cake tins (see notes for tips) and bake for 13-15 minutes. The cake should come out of the oven before it has completely cooked (see notes).

Leave the cakes to cool on a wire rack, then carefully remove from the tins.

Prepare your chocolate frosting whilst your cakes cool.

Once your cake has completely cooled down, spread some apricot jam on one half followed by a layer of frosting. Place the other sponge upside down on top and cover the cake with the rest of the frosting. Top with any left over orange zest.

Place in the fridge for half an hour so that the frosting sets, then slice with a sharp, clean knife.

https://player.vimeo.com/video/728053796?h=53bc3b3435&amp;badge=0&amp;autopause=0&amp;player_id=0&amp;app_id=58479

Here's how to make a healthy chocolate orange fudge cake that's nut-free, vegan and refined sugar-free! Look how easy it is!

Healthy Chocolate Orange Fudge Cake Recipe

This EASY Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows. I&#39;ve got flavor variation ideas, and tips for freezing fudge or making it ahead.

Chocolate Fudge

butter ((2 sticks))

milk chocolate chips

chocolate chips

vanilla extract

evaporated milk

sugar

mini marshmallows

Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl.  Set aside. 

Line a 9×13'' pan with tin foil and set aside.

In a very large heavy saucepan, combine the evaporated milk, sugar, and marshmallows.&nbsp;Cook over medium heat, stirring frequently until the mixture comes to a boil.

Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)&nbsp;

Boil for about 10 minutes*--the fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but just watch the clock and make sure it boils for about 10 minutes).

Grease your foil-lined pan with cooking spray. 

Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour into prepared pan.

Chill completely in the refrigerator. Once cooled you can pull up on the edges of the tinfoil to lift the entire slab of fudge out of the pan.&nbsp;

Cut into small squares, or I like to cut it into a few "bricks" that I wrap in tinfoil and give as gifts.  Store fudge wrapped tightly in the fridge so it doesn't dry out.

https://content.jwplatform.com/videos/4MfBQxtn.mp4

Classic Chocolate Fudge made with chocolate chips and marshmallows is one of my favorite easy holiday treats! Step-by-step photos and adaptations provided!

Perfect Fudge.mp4

This easy chocolate fudge cake is a dessert dream come true. Between the tender sponge, rich frosting, and chocolate ganache, it's insanely good!

(240 grams) all-purpose flour

(75 grams) unsweetened cocoa powder

cornstarch

baking soda

baking powder

(240 milliliters) buttermilk, room temperature

sour cream

(200 grams) granulated sugar

(220 grams) light brown sugar

(120 milliliters) vegetable oil

eggs egg

(240 milliliters) hot coffee

chocolate

heavy whipping cream

Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line them with parchment paper. Set aside.

Make the Cake: In a medium bowl, whisk the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt until well combined. Set aside.

Stir the buttermilk, sour cream, and vanilla in a small bowl or measuring glass until smooth. Set aside.

In a separate large bowl, whisk the sugars with the oil by hand until smooth. Add the eggs and yolks one at a time and whisk to combine. Then, add the buttermilk mixture in two parts, whisking well after each addition.

Alternate adding the dry ingredients and hot coffee, starting and ending with the flour. Whisk gently between each addition. The batter will be thin.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in pans for 10-15 minutes, then turn them onto a wire rack to cool completely.

Make the Fudge Frosting: Combine the chocolate and cream in a large, heatproof bowl. Place the bowl on the rim of a medium saucepan with 2-3 inches of water in the bottom (the bottom of the bowl should not touch the water). Turn the heat to medium and stir the chocolate and cream as the water simmers underneath. Use an oven glove to hold the bowl and protect your skin from the steam.

When the ganache is smooth, remove the bowl from the heat and add the butter, salt, and powdered sugar. Mix gently until the sugar is no longer powdery, then mix more vigorously until smooth and shiny. Cover and set aside to cool and thicken.

Assemble: Place one cake layer on a serving plate. Add 1/4 of the thick frosting and spread evenly. Repeat with the next layer of cake and 1/4 of the frosting, then add the last cake layer on top. Cover the cake with the remaining frosting, evenly coating the top and sides. Use any excess to pipe on top, if desired.

Chill the cake for 30-60 minutes for the layers to set, then slice, serve, and enjoy!

Simple to make with only 8 ingredients this easy No Bake Chocolate Cake is intensely rich &amp; fudgy, naturally gluten-free and can easily be made nut-free.

No Bake Chocolate Cake

fine sea salt

cocoa powder (, unsweetened)

¼ teaspoon ground espresso (,

(38 ml) maple syrup

(300 grams) semi-sweet chocolate chips

(135 ml) light canned coconut milk (,

natural nut butter

ground espresso (, or finely ground coffee)

chocolate (, to make the chocolate curls)

Line the bottom and sides of a 6-inch springform pan with parchment paper for easy removal later.

To make the crust, add the sunflower seed kernels to a food processor or blender, and process until finely ground into a flour-like consistency. Add the salt, cocoa powder, and espresso, and process until combined. Drizzle in the syrup, and pulse until it comes together into sticky large clumps and holds together when pressed between your fingers. 

Press the crust mixture into the prepared pan, making a flat, even layer along the bottom but not up the sides.

To make the filling, add the chocolate chips and milk to a large microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir well, and then heat in 15-second increments until the chocolate is almost melted. Stir until completely smooth.If you don&#39;t have a microwave melt the chocolate and milk together in a glass bowl over a pan of gently boiling water.

Add the chocolate mixture to the food processor along with the nut/seed butter, vanilla, espresso (as much or as little as you like), cocoa powder and ⅛ teaspoon salt. Process for 2 to 3 minutes or until completely smooth. Scrape the sides, and process once more. 

Pour the filling over the crust, and smooth the top. Chill in the fridge until completely set throughout, at least 2 to 4 hours but ideally overnight.

To make the chocolate curls, use a vegetable peeler or paring knife to shave the edges of a chocolate bar, creating long curls. Let them drop onto a plate. It&#39;s easier if your chocolate bar is at room temperature and not cold. Refrigerate the curls so they firm up.

Remove the chocolate cake from the pan, transfer to a serving plate, then garnish the top with the chocolate curls.

This chocolate fudge cake is the most amazing chocolaty, rich, moist, and tender, and is the perfect dessert to satisfy your chocolate cravings!

Chocolate Fudge Cake (One Bowl)

Flour (AP

Cocoa powder

Espresso powder

tsp Kosher salt

tsp Baking powder

tsp Vanilla extract

Eggs

Vegetable oil

Buttermilk

Dark chocolate

Heavy cream

Into a large mixing bowl, add the flour, baking powder, espresso powder, kosher salt, and granulated sugar, sift the cocoa powder, and mix with a whisk until combined.

Add the eggs, vegetable oil, buttermilk, and vanilla extract, and mix until almost combined.

Add the hot water and mix until just combined and there are no lumps of flour visible! Do not overmix.

Pour the cake batter into an 8-inch cake pan. Smooth it out with a spatula and bake in a 180c (350f) preheated oven for 40-45 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs.

Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.

Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.

Place the chocolate ganache in the fridge for about 40 minutes or until it hardens and has a frosting-like texture.

Frost the cake with the chocolate ganache and smooth it out with a spatula. Serve and enjoy!

Make the chocolate ganache

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Top 9 chocolate fudge cake recipes from across the web

The most viewed chocolate fudge cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chocolate Fudge Cake

Easy Chocolate Fudge Cake

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Chocolate Fudge

Easy Chocolate Fudge Cake

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Chocolate Fudge Cake (One Bowl)

The most viewed chocolate fudge cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine