Christmas Cake With Fudge Frosting Recipes

SUPER DECADENT CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING

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.

3-INGREDIENT CHRISTMAS SWIRL FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
• Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
• Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
• Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.

BUTTERMILK CHOCOLATE CAKE WITH FUDGE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
• In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
• Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.

CHRISTMAS CAKE WITH FUDGE FROSTING

Steps:

• Make cake:
• Mix chopped dried figs, dried currants and brandy in medium bowl. Let stand 1 hour.
• Preheat oven to 350°F. Butter 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line with parchment. Butter and flour parchment. Drain fruit mixture; reserve soaking liquid. Mix sugar, flour, cocoa, baking soda, baking powder, and spices in large bowl. Whisk prune juice, buttermilk, butter and eggs in medium bowl to blend. Add prune juice mixture to dry ingredients and whisk to blend. fold in drained fruit.
• Pour batter into prepared pan; smooth top. Bake until tester inserted into center o cake comes out clean, about 25 minutes. Cool in pan on rack.
• Make frosting:
• Bring reserved fruit soaking liquid, cream and butter to simmer in heavy large saucepan, whisking until butter melts. Remove from heat. Add chocolate and whisk until melted and smooth.Add sour cream and whisk to blend. Refrigerate frosting until thick enough to spread, stirring occasionally, about 30 minutes.
• Run sharp knife around pan sides to loosen cake. Turn out cake onto work surface. Peel off parchment. Using serrated knife, cut cake crosswise into three 5 10-inch rectangles. Place 1 cake piece on platter. Tuck waxed paper strips under cake on all sides to protect platter. Spread 1/2 cup frosting over cake. Sprinkle with 1/4 cup chopped walnuts. Top with second cake piece. Spread 1/2 cup frosting over. Sprinkle with 1/4 cup chopped walnuts. Top with third cake piece. Spoon 3/4 cup frosting into pastry bag fitted with small star tip and reserve. Spread remaining frosting over top and sides of cake. Press remaining chopped walnuts onto sides of cake. Remove waxed paper strips. Using reserved frosting, pipe 5 rosettes atop cake along each ling edge, spacing evenly. Place walnut halves between rosettes. Refrigerate 1 hour to set frosting. (Can be prepared 1 day ahead. Cover and keep refrigerated. Let stand 2 hours at room temperature before serving.)

EASY TWO-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
• Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.