DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
- Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.
HANUKKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE
Make and share this Hanukkah Gelt Double Fudge Chocolate Layer Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
- In a large mixing bowl, blend sugar and oil.
- Add eggs and mix until well blended and mixture is thick and lightened in texture.
- In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
- Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
- If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
- This is a thin batter.
- Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
- ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.
- Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
- If not using right away, re-whip before using.
- Add additional warm water to get correct consistency (a tablespoon at a time).
- DECORATING: Place one layer on a cardboard circle.
- Ice this with about 1/2- inch of frosting.
- Place top layer and ice cake- sides first.
- Coat sides with colored sprinkles.
- Garnish bottom edge with coins.
- Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer).
- Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).
DARK CHOCOLATE CAKE WITH DOUBLE FUDGE ICING
This is a foolproof moist chocolate cake. Remember mayonnaise is just eggs and oil. Great recipe from Sally Pasley's Tao of Cooking cookbook.
Provided by Missy Wombat
Categories Dessert
Time 1h30m
Yield 1 layer cake
Number Of Ingredients 13
Steps:
- Cake: Mix mayonnaise, water, sugar and vanilla together until well blended.
- Sift cocoa, flour salt and baking soda together.
- Stir into liquid ingredients and mix just until blended.
- Pour batter into 2 greased and floured sandwich cake tins[8-9 inch size].
- Bake in a preheated 375 deg F oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
- Cool and then ice.
- Icing: Bring sugar and cream to a boil.
- Reduce heat and simmer for 5 minutes.
- Stir occasinaly to stop cream from boiling over.
- Remove from heat.
- Finely chop or grate the chocolate.
- Sir into the cream until completely melted.
- Stir in butter and vanilla.
- Once butter is melted, refrigerate icing until cold.
- Once cold beat the icing with an electric mixer or a wooden spoon until thick and of a good spreading consistency.
SINFUL DOUBLE FUDGE CHOCOLATE CAKE WITH INCREDIBLE ICING
This was one of my absolute favorite cakes. I used to serve this cake at every birthday party while my girls were growing up. This is fast, easy and incredibly sinful!!!
Provided by Abby Girl
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Prepare 2 - 8" round pans, with butter and flour.
- Preheat oven 350.
- Cake: In a mixer, beat first 7 ingredients in order, adding one at a time. Sift the dry ingredients. Fold in boiling water and chocolate chips. (Note: if you add the boiling water and the chips together, they will melt, but if you delay adding the chips for a couple of seconds, they will keep their form).
- Bake for 25 minutes at or until cooked. Remove from pans and let cool on baking racks.
- Incredible Icing: In a food processor, blend butter, sugar and cocoa for 4 seconds. Combine vanilla, milk and hot coffee and blend in just enough liquid until icing is smooth and silky.
Nutrition Facts : Calories 507.1, Fat 32.3, SaturatedFat 10.8, Cholesterol 61.4, Sodium 298, Carbohydrate 54.4, Fiber 3.8, Sugar 31.1, Protein 5.9
DOUBLE CHOCOLATE FUDGE
If you love chocolate, here's a receipt that's sure to please. This rich treat is a favorite of our family.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 pounds (150 pieces).
Number Of Ingredients 8
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat. , Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm. , Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator.
Nutrition Facts :
DOUBLE-DUTCH CHOCOLATE FUDGE UPSIDE-DOWN CAKE
Yield serves 8-10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt. Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended. Stir in the nuts, if using. Pour the batter into a greased 9 × 13-inch pan.
- In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well. Spread this mixture over the batter in the pan. Using a large spoon, drizzle the boiling water over the cake; do not stir. Bake for 40 to 45 minutes, or until the top of the cake is firm. Let the cake cool slightly. Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla. Cut the cake into squares and lace them upside down (gooey side up) on dessert plates. Spoon a dollop of whipped cream onto each piece of cake.
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- Preheat the oven to 350°F. Generously grease a 10" bundt-style or tube pan., In a large mixing bowl, combine the white and brown sugars, the oil, eggs, and vanilla, and beat at medium speed for 1 minute, until smooth., In a medium-sized bowl combine the cocoa, baking soda, baking powder, salt and flour.
- Add the dry ingredients to the sugar and oil mixture alternately with the warm coffee, beating steadily to make a smooth, thin batter., Spoon the batter into the pan, and sprinkle the chocolate chips on top.
- Use a spoon or your fingers to barely submerge the chips in the batter; they'll sink and float at random, which is OK., Bake the cake for 60 to 72 minutes, or until a cake tester inserted in the center comes out dry and the top springs back when touched gently., As soon as the cake is out of the oven, gently sprinkle it with the dark and white chocolate.
- Allow it to rest for several minutes to soften the chips, then swirl the chips onto the cake with a butter knife, spreading and smearing chocolate over the top of the cake.
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