FUDGE CAKE
For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.
Provided by Kristen Faux
Categories Desserts Cakes Chocolate Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
- In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
- Mix cocoa and hot water together, and beat into batter.
- Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g
BUDGET PANTRY FUDGE CAKE
This cake is handy for those on a budget as it can be made using ingredients commonly found in every pantry. It is also good for vegans or those with allergies, as it contains no egg, and if made without the frosting, no dairy. It's moist, tasty, and very easy to make and clean up after. NB measurements are Australian cups and spoons.
Provided by phraser
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 180 C (350F).
- Grease and flour a 20cm round tin.
- Place all cake ingredients (except icing sugar) into a bowl and whisk until smooth.
- Pour into prepared tin and bake 35-40 minutes. Remove from oven and cool in tin for 10 minutes before turning out.
- When cool, either dust with optional icing sugar (vegan and dairy-free option), or top with icing.
- To make icing, combine sugar, cocoa and butter, then add small quantities of the hot water (I suggest a teaspoon at a time, up to a total of 2 tablespoons), stirring vigerously, until icing consistency is as you like it.
Nutrition Facts : Calories 354.1, Fat 12.2, SaturatedFat 2.3, Cholesterol 3.8, Sodium 381.5, Carbohydrate 59.1, Fiber 1.2, Sugar 39.8, Protein 2.9
EASY CHOCOLATE FUDGE CAKE
Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win
Provided by Member recipe by misskay
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
- Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
- Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
- To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
- Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.
Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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- Preparation Is Key! Before you do anything, preheat the oven to 350°F (175°C). Grease and line an 8 inch (20 cm) round cake tin, cutting a circle of baking paper to fit the base of the tin.
- Assemble Your Dry Ingredients. For your dry ingredients, you will need: 1 1/2 cups self-raising flour (can substitute with 1 1/2 cups plain flour + 1 1/2 tsp baking powder)
- Now for the Wet Ingredients! Measure out: 1 1/2 cups caster sugar. 1/2 cups boiling water. 3/4 cups canola oil. 1 tbsp white vinegar. 1 tsp vanilla essence.
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