Best Chocolate Fudge Cake recipe??!
Also, the recipes i have seen all have bitter choco in them, this wont taste bitter will it? Should i replace the dark with milk choco instead?
Answers: My friends have asked me to bake em a chocolate cake on sunday. Does anyone have a foolsafe and yummy recipe? They like the chocolate puddings with the runny choco centre or a chocolate fudge cake (any variation!!).
Also, the recipes i have seen all have bitter choco in them, this wont taste bitter will it? Should i replace the dark with milk choco instead?
"Chocolate Fudge Cake"
Ingredients-
1/2 cup butter or margarine, softened
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup water
1/2 cup milk
1 1/2 cups all-purpose flour
6 tablespoons baking cocoa
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup butter or margarine, softened
1 cup confectioners' sugar
1/4 cup baking cocoa
1 tablespoon milk
1 (16 ounce) can vanilla frosting
Preparation-
Grease a 13-in. x 9-in. x 2-in. baking pan; line with parchment paper. Grease the paper; set aside. In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine water and milk. Combine the flour, cocoa, cream of tartar, baking soda, baking powder and salt; add to creamed mixture alternately with milk mixture.
Pour into prepared pan. Bake at 350 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove and discard parchment paper. Cool cake completely.
For frosting, in a mixing bowl, cream butter, confectioners' sugar and cocoa until smooth. Beat in enough milk to achieve spreading consistency. Transfer cake to a serving platter or covered board. Spread with chocolate frosting; decorate with vanilla frosting.
CHOCOLATE FUDGE CAKE
3 sq. unsweetened chocolate
2 1/4 c. sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
2 1/2 c. light brown sugar
3 eggs
1 1/2 tsp. vanilla
1 c. sour cream
1 c. boiling water
Melt chocolate in a small bowl over hot water. Cool. Grease and flour two 9 x 1 1/2 inch cake pans.
Sift flour, baking soda and salt onto wax paper. Beat butter until soft, add brown sugar and eggs, beat at high speed until light and fluffy, about 5 minutes. Beat in vanilla and cooled melted chocolate.
Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water (batter will be thin). Pour into pans.
Bake at 350 for 35 minutes or until center springs back when lightly pressed with fingertips.
Cool on wire racks 10 minutes then turn out onto racks. Frost with Chocolate Fudge Frosting.
CHOCOLATE FUDGE FROSTING:
4 sq. unsweetened chocolate
1/2 c. butter
1 pkg. (1 lb.) confectioners' sugar
1/2 c. milk
2 tsp. vanilla
Combine chocolate and butter in small heavy saucepan. Place over low heat just until melted; remove from heat.
Combine sugar, milk and vanilla in medium size bowl. Stir until smooth and add chocolate mixture. Set bowl in pan of ice and water; beat with wooden spoon until frosting is thick enough to spread and holds its shape
Best Moist Chocolate Cake
INGREDIENTS
1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
chocolate fudge cake
Ingredients
2 1/2 cups (287 g) all-purpose flour
1 1/4 cups (285 g) granulated sugar
3/4 cup (170 g) dark brown sugar, packed
1 cup (110 g) Dutch processed cocoa powder
2 1/4 tsp baking soda
1 1/2 tsp salt
2 1/4 cups (18 fl oz or 540 ml) buttermilk
1 cup (230 g) unsalted butter, room temperature
2 large eggs
1 1/2 tsp pure vanilla extract
6 oz (168 g) melted semisweet fine quality chocolate
directions:
Heat oven to 350°F (175°C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans.
2. Measure all ingredients (except the chocolate) into a large mixer bowl.
3. Blend for 30 seconds on LOW speed, scraping bowl constantly.
4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.
5. Spoon into the pans and level them well with an offset spatula.
6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.
Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Yield: two 8-inch (20-cm) cakes
Bitter chocolate will not taste bitter, especially with cakes. I prefer dark choc with cakes because it contrasts with the sweetness of the cake. When buying cooking choc, just buy a good quality and you will not be disappointed. You must also know that there exists cooking choc and choc cake covering. The choc cake covering is not choc at all, just for decoration and tastes inferior to cooking choc. Good luck and enjoy.
Check this out
http://www.dessert.net.au/
Buy yourself a good Devil's Food Cake mix, or even a Chocolate Fudge cake mix..although these are harder to find; and follow the instructions exactly; cover it with chocolate butter butter cream icing..275gms powdered sugar, 25gms of cocoa powder( not drinking chocolate and don't worry about bitterness) and 150 gms of butter, beat them together until your hand drops off and they have the taste and consistancy of really thick whipped cream with chocolate added. taste as you go along and then you will know when to stop.Or you can buy the stuff ready made but it is not nearly as nice and someone will recognise it. sandwich the two layers of cooled cake together with a little of the icing and then spread the rest over the top and sides, make extra if you need to and decorate with halved walnuts or pecans. This is the most important part.... wrap the empty box in something and put it in the rubbish! I won't tell if you don't.
I used to make all my cakes from scratch but the fact is that most people can not tell the difference between that and a really good mix..Duncan Hines or Mary Crocker..it is the freshness that makes it taste great!
NO! the cocoa powder does not taste bitter after making the cake!! Milk Choco will only make a very mild chocolate flavored cake.
Use the recipe on the Hershey Cocoa can. It is the best chocolate fudge cake in the world. Also the Fudge Icing on the Cocoa can.
You can use 3 9-inch layer pans and put Jello brand instant Fudge Pudding in between the layers for a terrific choco explosion!!!