TRIPLE-FUDGE CAKE
Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
- In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
- In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
- Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
- Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g
TRIPLE D FUDGE CAKE
DELICIOUS, DECADENT, DELIGHTFUL. Use semisweet or milk Chocolate for the ganache, depending on your liking...
Provided by tunasushi
Categories Dessert
Time 1h10m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 14
Steps:
- Cake.
- PREHEAT oven to 350°F Microwave chocolate, 1/2 cup of the sugar and the water in large bowl on HIGH 2 minute or until chocolate is almost melted, stirring after 1 minute
- Stir until chocolate is completely melted. Cool to lukewarm.
- MIX flour, baking soda and salt; set aside.
- Beat butter and remaining 1-1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- Add flour mixture alternately with the milk, beating until well blended after each addition. Add chocolate mixture and vanilla; mix well.
- Pour into 2 greased and floured 9-inch round cake pans.BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean.
- Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
- Ganache:.
- Bring cream to a boil. Add in corn syrup and salt. Turn off heat, add chocolate in and stir till melted and smooth.
- Let cool till its the right consistency to frost.
- Take half the ganache and whip it till it turns light and thick.
- Place one cake layer down. Top with whipped ganache (save some ganache, dont use all of it). Top with 2nd cake layer and crumb coat the whole cake with a thin layer of whipped ganache. Place in fridge to set.
- After it is set, pour the other half of the ganache (unwhipped ganache) over the cake and let set inthe fridge.
- I suggest you remove the cake from the fridge about 30 minutes before serving or you are going to have a hard time cutting it and eating it.
Nutrition Facts : Calories 475, Fat 35, SaturatedFat 21.4, Cholesterol 97.3, Sodium 212.2, Carbohydrate 44.7, Fiber 5.7, Sugar 23, Protein 7.7
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
TRIPLE CHOCOLATE FUDGE CAKE
Make and share this Triple Chocolate Fudge Cake recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
- Beat on medium speed for 2 minutes.
- Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
- Bake 30 to 35 minutes.
- Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
- FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
- Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
- ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
- Spread with a generous amount of filling.
- Place second cake layer on top.
- Spread remaining filling on sides of cake, leaving top unfrosted.
- Chill 30 minutes.
- GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
- Remove from heat.
- Gradually add 3 tbsp butter, stirring until smooth.
- Spread over top of cake, letting it drip down sides.
- Chill to set chocolate glaze.
Nutrition Facts : Calories 609.3, Fat 37.2, SaturatedFat 17.1, Cholesterol 96.1, Sodium 465.4, Carbohydrate 71.9, Fiber 3.4, Sugar 51.2, Protein 6.6
SHOULD BE SINFUL TRIPLE CHOCOLATE FUDGE CAKE
This is definitely the chocolatiest cake I have ever tasted. It is so rich and dark, it should be sinful, hence the name. A good topping might be some whipped cream, to balance it out :) Oh, and I should mention...it is incredibly easy to make!
Provided by Karen..
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Prepare pudding with milk as directed on package.
- Remove from heat and blend dry cake mix into hot pudding.
- The mixture will be very thick and spongy.
- Pour into greased and floured 9 x 13 inch pan.
- Sprinkle with chocolate chips and nuts.
- Bake for 30 to 35 minutes.
Nutrition Facts : Calories 207.3, Fat 7.9, SaturatedFat 2.8, Cholesterol 4.3, Sodium 307.6, Carbohydrate 34.2, Fiber 1.4, Sugar 18.1, Protein 3.3
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