Best Killer Fudge Cake Recipes

COMMISSARY CHOCOLATE CHIP FUDGE CAKE (KILLER CAKE)

Steps:

• Preheat oven to 350 degrees. Grease two 9 x 1 1/2 cake tins and line the bottoms with wax or parchment paper. Cake: Melt butter and chocolate together over simmering water. Cool to lukewarm. In a large bowl wisk together for 1 minute the eggs, sugar, salt, and vanilla. Whisk in the butter chocolate mixture. Stir in the flour and chocolate chips. Pour the batter into the preparred pans and bake for 30-35 minutes. Do not over bake, a cake tester should NOT come out clean. Cool on racks in the pans. Remove them from the pans as soon as cooled. If not using right away, wrap them up. Frosting: Combine sugar coffee and cream in a small but deep, heavy sauce pan. Stirring, bring to a boil. Reduce the heat and simmer six minutes without stirring. Remove from the heat add the chopped chocolate and stir until it is melted and blended. Add the butter and vanilla. Whisk well. Chill until the mixture begins to thicken. If made the day before, bring the frosting back to room temperature and beat it until it is spreading consistency. Assembly: Put one cake layer bottom side up on a cake plate. Spread with one third of the frosting. Top with the second layer also bottom side up. Trim the circumfrence of the cake of excess crusty protrusions so it is smooth and can be frosted evenly. Pour all but one half of the frosting on top, spreading it over the top and on the sides. Refridgerate if not serving immediately but bring to room temperature before serving.

KILLER FUDGE CAKE

Steps:

• TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt 6 oz. of the butter with the 6 oz of the unsweetened chocolate. When this is melted, remove it from the heat and transfer the mixture to a mixing bowl to cool to room temperature. While the chocolate and butter are cooling, lightly butter the bottoms of two 9-inch round cake pans and line the bottoms with parchment paper.
• Preheat the oven to 350°F When the chocolate is cool, add the eggs, sugar, salt and vanilla and whisk together until well combined. Stir in the flour and pour the batter into the prepared baking pans and bake for 35 minutes or until a toothpick, when inserted in the middle comes out clean. Remove the cakes from the oven and cool them in the pans for 30 minutes. With a knife, loosen the edges of each of the cakes from the pans and turn them out onto a cake rack to cool completely.
• TO MAKE THE ICING: While the cake is baking, prepare the icing. In a small saucepan, combine the sugar, instant coffee and heavy cream. Bring this to a boil, and boil gently for 6 minutes. Remove from the heat and add the unsweetened chocolate. After the chocolate has melted, add the butter and vanilla and cool to room temperature.
• TO PUT THE CAKE TOGETHER: Set one of the cakes, top side up, on a plate and cover with a bit of the icing. Set the second layer upside down so the bottom is facing up and ice the top and sides. Pat the chopped nuts onto the sides of the cake, and center some in the middle of the top layer.
• Refrigerate the remaining icing until firm. Transfer the icing to a piping bag fitted with a rosette tip and pipe rosettes around the edges. Store the cake in the refrigerator, but bring it back to room temperature before serving.

KILLER FUDGE CAKE

Steps:

• In a double boiler, steam chocolate squares, sugar and water, until melted.
• Separate egg yolks and egg whites and place into separate bowls.
• Add egg yolks, one at a time, to melted chocolate, whisking vigorously and constantly. Continue to steam and whisk, about 5 minutes until thicken. Allow to cool for several minutes. Add vanilla and whisk to combine.
• Beat egg whites, with a pinch of salt, until stiff peaks form. Fold chocolate into egg whites.
• In a medium sized spring form pan, line sides and bottom with halved or separated lady fingers. Pour half the chocolate mixture into the pan. Add another layer of lady fingers. Pour in the remaining chocolate. Chill until completely set; at least 3 hours, maybe longer, before removing sides of pan and serving. *A serrated knife may be handy here for slicing.
• Garnish with whipped cream.