SUPER DECADENT CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING
This Super Decadent Chocolate Cake with Chocolate Fudge Frosting is the ONLY chocolate cake recipe you'll ever need!
Provided by Ashley Manila
Categories Dessert
Time 1h25m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder and salt on low until ingredients are thoroughly combined. Set aside.
- In a separate large mixing bowl, whisk together the eggs, yolk, sour cream, milk, oil and vanilla, beating until well combined. Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in hot coffee (or water) and continue beating until completely combined; about 1 minute. The batter will quite thin.
- Divide batter evenly into prepared pans.
- Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
- Cool cakes for 10 minutes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.
- Place the chocolate in a medium heatproof bowl and place it over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the pan from heat, then carefully remove the bowl from the pot. Set chocolate aside to cool for a few minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add the confectioner's sugar, one cup at a time, beating well after each addition. Once all of the sugar has been added increase the speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla and melted chocolate and continue beating until well combined and creamy.
- Using a long serrated knife, level the top of each cake.
- Transfer one layer to a large plate or cake stand. Using a long offset spatula, spread a thick layer of frosting on top, then top with the second layer. Continue frosting the top and sides of the cake. Decorate with chocolate chips, sprinkles, chocolate shavings, or leave as is!
- Store in the refrigerator, loosely covered, for up to 2 days.
THE BEST CHOCOLATE CAKE WITH FUDGE FROSTING
Believe me when I tell you this is the BEST Chocolate Cake you will ever make! Moist and fudgy dark chocolate cake layers paired with a rich and silky fudge frosting! Consider this the ultimate cure for when that craving hits!
Provided by Dedra | QueensleeAppetit
Categories Cakes
Time 1h25m
Number Of Ingredients 23
Steps:
- Preheat oven to 350° F (177°C). Prepare four 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
- In a large bowl, sift flour, cocoa, salt, baking powder and baking soda. Whisk to combine, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.
- Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl.
- In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla coffee mixture and beat on medium speed until combined.
- Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined. Divide batter equally between the cake pans, a little over 2 cups per pan.
- Bake two layers at a time for 20-25 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
- Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting. Or at this point, you can wrap all the cake layers tightly in plastic wrap and freeze or refrigerate until ready to assemble.
- Put chocolate in a heat-safe bowl and heat in the microwave for 30 second intervals, stirring after each interval until chocolate is completely melted and smooth. Set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter on medium speed until light and fluffy, about 5-6 minutes. \
- Turn the mixer to low, and gradually add the powdered sugar one cup at a time, along with the cocoa powders.
- Once incorporated, add hot water, sour cream, vanilla and salt and beat until combined. Pour in cooled melted chocolate and mix on low to combine.
- Once the chocolate is combined, increase mixer speed to high and whip until light and fluffy, about 2-3 minutes.
- Once cake layers are completely cooled, place one layer on a turntable. Using an offset spatula, spread about 1 cup of the fudge frosting on top. Repeat with all layers, placing the final layer upside down.
- Frost the entire cake in a thick layer of fudge frosting. Use the back of a spoon to create swirls in the frosting. Top with mini chocolate chips of fresh fruit. Enjoy!
Nutrition Facts : Calories 724 calories, Carbohydrate 81 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 44 grams fat, Fiber 6 grams fiber, Protein 9 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 273 grams sodium, Sugar 62 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CAROLINE'S CHOCOLATE FUDGE FROSTING
If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.
Provided by Carrie Reynolds
Categories Desserts Frostings and Icings Chocolate
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
- Let stand until spreadable (frosting will thicken as it cools).
Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.5 g, Cholesterol 21.6 mg, Fat 11.7 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 62.8 mg, Sugar 37.8 g
REALLY CHOCOLATE CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING
Recipe from Hershey's Kitchen. This cake is a family favorite and one of the best i have come by. Its a little different with the cup of boiling water but the ending result is phenomenal. Not to mention the frosting, not only does it go perfect with the cake; it is to die for. I make it every time i need to ice any of my desserts with chocolate. Hope you love it as much as i do.
Provided by Ernie Bernie
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer 2 minute Stir in boiling water. Pour into prepared pans.
- Bake 30 to 35 minute or until wooden pick inserted in center comes out almost clean and the top springs back when touched gently. Cool 10 min; remove from pans to wire racks. Cool completely. Frost with Chocolate fudge frosting.
- Chocolate fudge frosting: Place melted butter in a large mixer bowl. Add cocoa, stirring until smooth.
- Gradually beat in powdered sugar, milk, and vanilla, beating until smooth. If necessary add additional powdered sugar until spreading consistency. About 3 cups frosting.
OLD FASHIONED CHOCOLATE FUDGE FROSTING
This is a very good recipe for chocolate fudge icing. Makes enough for 2-layer cake, one 13-by-9-inch cake or 24 cupcakes.
Provided by pink cook
Categories Dessert
Time 40m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
- Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
- Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
- When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
- Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.
CHOCOLATE FUDGE FROSTING
Chocolate frosting. Makes about enough to frost 12 cupcakes. Would need to double (or more) to frost a cake. I used creme de cacao for the liqueur and milk instead of coffee. It was good with milk, next time I will try coffee.
Provided by SweetChef
Categories Dessert
Time 4m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- In food processor fitter with metal blade, process all ingredients until smooth, scrape sides as necessary.
- Spread frosting on cooled cupcakes.
Nutrition Facts : Calories 138.6, Fat 8.4, SaturatedFat 5.3, Cholesterol 20.3, Sodium 15.4, Carbohydrate 18.1, Fiber 1.8, Sugar 14.8, Protein 1.1
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