Best Decadent Chocolate Fudge Cake Recipes

CHOCOLATE FUDGE CAKE WITH FUDGE FROSTING

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) then grease and flour your baking pans (or spray with bake easy). Use either 2 9" rounds, 2 8" x 2" deep rounds, or a 9 x 13 baking pan.
• In a large mixing bowl, add the dry ingredients: all-purpose flour, sugar, corn starch, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients together until all of the cocoa powder is evenly distributed throughout the flour mixture.
• Add the eggs, coconut oil, vanilla extract and water, then stir to combine. Mix until all of the flour is incorporated and the batter is smooth. Transfer the batter into your prepared cake pans and divide evenly between each round.
• Bake your 9 inch cake rounds or a 9 x 13 cake at 350 degrees F (175 degrees C) for 30-32 minutes, and your 8 inch deep cake pans for 35-38 minutes. Your cakes are done when the tops are springy to the touch and an inserted tooth pick comes out clean.
• Remove your cakes pans from the oven and allow the cake rounds to cool for 15-20 minutes before transferring to a wire cooling rack to cool completely.
• In a medium mixing bowl, add your 12 ounces of chocolate chips. Heat in the microwave in 30 second increments until fully melted. Stir in the butter (sliced in tablespoon sized butter pats) until melted, then add the can of sweetened condensed milk. Stir an incorporate into the melted chocolate until smooth.
• Once your cake rounds are cooled, level off the layers by slicing off any rounded portion on the top of the cake. Place onto a cake round to work, or any plate that you will be serving your cake on.
• Spread your frosting between layers in an even layer that is not too thick (about 1/4 inch) and then add the next layer. Repeat for a filling layer, or begin to frost your entire cake by covering the top of the cake and working to spread the frosting down until the entire cake is covered.
• * If you baked in a 9 x 13 cake pan, you can simply frost your entire cake once the cake is cooled completely in the pan. ** For a final touch (that looks so much better!) grate some chocolate over the cake.

DECADENT CHOCOLATE FUDGE CAKE

Steps:

• Prepare cake mix as directed on package, using water, oil and egg measurements above.
• Bake in two greased and floured 8" round pans at 350 degrees for 35-45 minutes.
• Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
• Melt chocolate in medium saucepan over low heat.
• Heat cream and butter together in a large saucepan until it boils.
• Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.
• Line 9" springform pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl.
• Pour 1-1/3 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread and press evenly in prepared pan, smoothing top. Freeze for one hour.
• Unmold cake, place on serving plate, remove waxed paper, and coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator. 16-20 servings.

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

DECADENT FUDGE CAKE

Steps:

• Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer.
• Add eggs, one at a time, beating after each addition.
• Dissolve soda in buttermilk, stirring well.
• Add to creamed mixture alternately with flour, beginning and ending with flour.
• Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended (do not overbeat).
• Spoon batter into a heavily greased and floured 10 inch Bundt pan.
• Bake at 300 F for 1 hour and 25 to 35 minutes or until cake springs back when touched.
• Invert cake immediately onto a serving plate, and let cool completely.
• Combine 4 oz chopped white chocolate and 2 Tbls shortening in top of a double boiler; bring water to a boil.
• Reduce heat to low; cook until mixture is melted and smooth.
• Remove from heat.
• Drizzle melted white chocolate mixture over cooled cake.
• Melt remaining 1/2 cup mini-morsels and 2 tsp shortening in a small saucepan over low heat, stirring until smooth.
• Remove from heat, and let cool; drizzle over white chocolate.
• If desired, garnish with chocolate and white chocolate leaves.