Best Ultimate Chocolate Chocolate Chip Fudge Cake Recipes

CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350° with the oven rack in the middle. Spray two 9" round cake pans with cook­ing spray and line the bottoms with parchment paper.
• For the cake: In a small saucepan over medium heat, combine butter and 1 cup water and heat until the butter is melted. In a medium bowl, whisk together the eggs, sour cream and vanilla. In a large bowl (or the bowl of a stand mixer), whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder and salt. Add the butter mixture and use an electric mixer on low speed to mix until just combined. On medium speed, mix in the sour cream mixture.
• Dividing evenly, scrape the batter into the prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cakes comes out with a few moist crumbs attached. Place the pans on a wire cooling rack and let cool for 25 minutes. Run a paring knife around the edge of each cake to loosen it from the pan, then invert the cakes onto the rack, remove the parchment, and let cool completely.
• Make the frosting: Put the chocolate chips in a medium bowl. In a small saucepan over medium heat, heat the cream until hot. Pour cream over chocolate and let stand for 1 minute. Now gently whisk until creamy and smooth.
• Scoop out 3/4 cup of the chocolate mixture into another bowl and set aside the remaining frosting for now. Let the 3/4 cup of the mixture cool, stirring occasionally, for about 1 hour, or until it's spreadable, creamy, and holds its shape.
• Place one cake on a serving plate, bottom side up. Spread the top with frosting in an even layer all the way to the edge, then top with the other cake, bottom side up.
• Gently reheat the remaining frosting by filling a medium saucepan with 2 inches of water and placing over medium heat. Let come to a low simmer. Place the bowl of frosting over the water (the bottom of the bowl should not touch the water). Stir until it is melted and pourable. Immediately pour the frosting over the top of the cake. With a metal spatula, quickly spread it to evenly cover the top and let the frosting drip down the sides. Once the frosting is set, slice and serve.

ULTIMATE 6-LAYER CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350° F (177°C). Grease the bottom and sides of 1 or 2 ( 8-inch) round cake pans with non-stick spray. Place parchment rounds on the bottom. Set aside. If you only have 1 or 2 8-inch pans, take out 4-5 bowls to divide your batter in later.
• In a large bowl, sift flour, cocoa, salt, baking soda and baking powder. Whisk to combine, set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.
• Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl.
• In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla/coffee mixture and beat on medium speed until combined. Batter will be curdled.
• Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined.
• Divide batter equally in 6 portions. I added a scoop of batter to 2 cake pans, then a scoop to 4 bowls and repeated until all the batter was done. Cover the other bowls of batter and set aside.
• Bake two layers at a time for 18-20 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
• Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting.
• Bake another 2 layers and repeat. Once those are cooled, bake the final 2 layers. Wrap all the cooled layers and store them in the refrigerator to chill and set up to make it easier to handle. See post above for tips on how to handle the layers without breaking.
• Place chopped chocolate in a medium bowl. Set aside.
• Heat 1/4 cup of heavy cream in a small saucepan, stirring constantly until it just begins to simmer.
• Remove hot cream from the heat then pour it over the chocolate, and slowly stir until smooth. Cover the bowl and transfer to the refrigerator to cool down, stirring every 5-10 minutes for about 20-30 minutes or until ganache is completely cooled. Alternatively, you can let it cool at room temperature.
• Once ganache has cooled, whip 1/2 cup of heavy cream with the powdered sugar in a stand mixer fitted with a whisk attachment, or in a medium stainless steel mixing bowl using a hand mixer, on high speed until it reaches stiff peaks, about 2-3 minutes.
• Remove the ganache from the refrigerator and stir to loosen. Use a rubber spatula to gently fold the whipped cream into the ganache, about 1/3 at a time until fully incorporated and no white streaks remain.
• Cover the bowl with plastic wrap, placing the wrap directly onto the mousse surface. Refrigerate for 1-2 hours or overnight.
• Place the chopped chocolate and butter pieces into a large bowl. Set aside.
• Heat the heavy cream in a medium saucepan until it just begins to simmer.
• Remove hot cream from heat then pour it over the chocolate and butter. Cover the bowl and allow it to sit for 5 minutes.
• Remove cover and gently stir mixture until it forms a smooth ganache.
• Place bowl in the refrigerator and stir every 20 minutes until the ganache is a thick, spreadable consistency. This took me around an hour, but it really depends on the coldness of your refrigerator.
• Use an offset spatula to place a dollop of ganache onto a cake board or serving platter that's on a turntable. Place one cake layer on top and spread about 1/2 cup of the ganache on top.
• Add a second layer on top and spread on half of the mousse.
• Repeat with all layers, alternating between ganache and mousse. You should have 3 layers of ganache and 2 layers of mousse. Place the final layer upside down.
• Chill the cake for 30 minutes so the layers can set back up. Stir remaining ganache occasionally to keep it loose.
• Once chilled, remove the cake from the refrigerator and frost the top and sides with the remaining ganache.
• Pour mini chocolate chips into a bowl and grab large handfuls to press up the sides of the cake. You may want to have a large pan or container under the cake to catch any spills. 7. Go around the cake once with the chocolate chips, then go back to fill any gaps.
• Carefully cut your chocolate squares in half and place on top of the cake. Slice and serve!

ULTIMATE CHOCOLATE CAKE

Steps:

• In a bowl, combine the first seven ingredients; mix well. Stir in chocolate chips. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

ULTIMATE CHOCOLATE CHOCOLATE CHIP FUDGE CAKE

Steps:

• Heat oven to 350. Butter and parchment line two 8x2 baking pans.
• Measure all ingredients (except chocolates) inth a large mixing bowl. Mix once or twice by hand to incorporate ingredients.
• Blend for 30 seconds on LOW speed, scraping bowl constantly.
• Melt chocolate bars in the microwave by heating for 30 second intervals.
• Add melted chocolate to mixing bowl. Beat for 3 minutes on HIGH speed.
• Mix in chocolate chips by hand.
• Spoon into the pans and level them off.
• Bake layers for 45-50 minutes or until a toothpick inserted comes out clean.

MOIST CHOCOLATE FUDGE CAKE

Steps:

• Preheat your oven to 350°F. Line a 9-inch square cake pan with parchment paper.
• Sift flour, cocoa, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend well.
• Combine egg, oil, sour cream and vanilla in a medium bowl and whisk to blend until smooth. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
• Spread batter into prepared pan and bake for 24-27 minutes until the cake springs back when pressed gently and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
• For the frosting, combine cream, honey, salt and chopped dark chocolate in a small saucepan over low heat and stir gently as the chocolate slowly melts. Keep an eye on it and let the chocolate melt slowly, then whisk gently until it is smooth and glossy. Be careful not to over-heat it.
• Pour it into a bowl and add the sour cream. Stir gently with a whisk until all of the sour cream is incorporated and the mixture is smooth, then place it in the fridge for about 15 minutes to cool but not until it is firm. It should be the consistency of soft pudding. Whisk vigorously for about 20 seconds to lighten it up and use immediately. This frosting will firm up once it cools completely and sets.

EASY CHOCOLATE FUDGE CAKE

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.

BEST EVER RICH CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour 3 9-inch cake pans.
• In a large mixing bowl, cream the butter until smooth.
• Gradually pour in the brown sugar, then eggs.
• Beat with mixer until light and fluffy, approx 5 minutes.
• On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt.
• Add flour alternately with sour cream, beating at low speed until smooth.
• Pour in boiling hot water and stir until blended.
• Pour into the prepared pan.
• Bake about 25 minutes or until done.
• Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.