Jamocha Almond Fudge Cake Recipes

ALMOND FUDGE CAKE

Steps:

• In a large bowl, beat the egg whites, milk, water, applesauce and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into egg white mixture until blended (batter will be thin)., Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet., Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., For sauce, puree the raspberries in a blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry.

MOCHA ALMOND FUDGE CAKE

Steps:

• Preheat oven to 350 F (180 C). Spray three 8-inch round cake pans with Baker's Joy or grease and flour.
• In a medium bowl combine chocolate and espresso and carefully whisk until the chocolate is completely melted and the mixture is smooth. If necessary microwave for 30 seconds to get the chocolate to melt. Stir in the cocoa powder and aside to cool to room temperature.
• Whisk together the flour, baking soda and salt in a medium bowl and set aside.
• In a mixer bowl beat the butter, oil and sugar for 2 minutes on medium-high power until light and fluffy; add the eggs one at a time with the mixer on medium until they are incorporated. Stir in extracts. With the mixer on low speed add the cooled chocolate-espresso mixture and stir to combine. Sprinkle the dry ingredients and mix on low until moistened. Scrape the bottom of the bowl and then beat on medium-high speed for 1 minute until smooth and light.
• Spread into cake pans and bake for 28-32 minutes until it tests clean with a toothpick. Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. Each layer should be about 1 ¼ inches tall.
• When completely cool, place one layer down on desired surface and pipe a 3/4-inch dam of Espresso Buttercream around the perimeter. Then spiral in a trail of buttercream leaving about 1 inch gaps between the spiral curves. Spoon the hot fudge within the curves of the spiral and smooth to even out. Top with a layer of chopped almonds. Place the next layer of cake on top of the previous layer and repeat the filling process. Finish with the final layer of cake and ice the cake with the remaining Espresso Buttercream. Chill the cake to ensure the icing is cool and firm, about 20 minutes. Warm the remaining hot fudge and pour over the chilled cake. Enjoy!
• Melt chocolate and butter with condensed milk and water. Stir until smooth. Add vanilla. Chill until slightly cool.
• Place the butter in the bowl of a mixer and blend on low for a few seconds to coat the bowl and beater. Add the marshmallow cream, corn syrup or sugar syrup, confectioner's sugar if using and vanilla and espresso paste; beat on medium high for 2 minutes until smooth and fluffy.
• Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
• For sugar syrup: Combine 1/3 cup water with 1 ¼ cups granulated sugar. Heat on high in microwave for 1 minute. Remove and stir adding 2-3 drops of lemon juice to prevent crystallization. If all of the sugar crystals are not dissolved return to the microwave and heat until no more sugar crystals remain, up to one minute more. Cool completely. To quick cool place in an 8-inch cake pan and cool in the freezer for 10-15 minutes.

MOCHA ALMOND FUDGE CAKE

Steps:

• Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
• In a large mixing bowl, combine the sugar, vegetable oil, eggs, vanilla and almond extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
• Next mix in the sour cream and beat until well combined.
• In a separate bowl, combine the dry ingredients: flour, espresso powder, baking powder and salt. Add half the dry ingredients and beat on low speed while pouring in half of the coffee and mix just until the flour starts to incorporate.
• Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
• Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.
• Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
• Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.
• Next add the powdered sugar, espresso powder and liquid ingredients. Beat at a low speed until the ingredients start to incorporate.
• Once incorporated, whip at a high speed for 2-3 minutes until the frosting is light and airy. Place the frosting in a large piping bag and snip the end of the bag off about ½-inch up.
• Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
• Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure all the powdered sugar is well combined, and once completed, whip for 3-4 minutes until the frosting is light and airy.
• level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake on top.
• Pipe half of the filling on the first layer by making 3 concentric circles from the outside edge to the middle, leaving a gap in between the circles.
• Heat the hot fudge sauce for 30-45 seconds until it's warm (but not hot) and can be evenly stirred. Place the fudge in piping bag and cut off the tip. Fill in the gaps between the circles of frosting with hot fudge.
• Spread evenly with an offset spatula to smooth out the top. Add the second layer of cake and repeat the above steps. Place the third layer of cake on top.
• Take your offset spatula and spread any excess frosting from the edges around the outside of the cake.
• Next, add a thin crumb coat with your chocolate frosting, making sure to fill in any gaps between the layers. Refrigerate this cake for 20 minutes.
• Take ¾ of the remaining frosting and place in a large piping bag fitted with tip 789 (cake icing tip) or other large open round piping tip.
• Pipe the chocolate frosting around the edges of the cake. Then use an offset spatula or icing smoother to create a smooth edge.
• Use your hands to press the sliced almonds along the bottom edge of the cake.
• In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments.
• Once the chocolate is fully melted add the corn syrup and stir the mixture until it's well mixed. Add additional heavy whipping cream if needed to thin the chocolate. Use a spoon or piping bag to drizzle the ganache along the edges of the cake.
• Use remaining chocolate frosting to pipe large rosettes on top of your cake and garnish with sliced almonds.

MOCHA-ALMOND FUDGE PIE

Steps:

• Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
• Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
• Let pie stand at room temperature 15 minutes. Cut into wedges and serve.