Best Wicked Chocolate Fudge Cake Recipes

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.

DOUBLE WICKED FUDGE CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Grease and flour two 9 inch round pans. Microwave chocolate, 1/2 cup sugar and water in large microwaveable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Cool. Mix flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk, beginning and ending with flour mixture. Add chocolate mixture and vanilla; mix well. Pour into prepared pans. Bake 30 to 35 minutes, or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks. Cool completely. Fill and frost with chocolate frosting.

DOUBLE WICKED FUDGE CAKE RECIPE

Steps:

• MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 minute or until chocolate is almost melted, stirring after 1 minute Stir until chocolate is completely melted. Cool.
• MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round 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.
• Frosting:.
• Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.

CHOCOLATE FUDGE CAKE

Steps:

• For the fudge icing:
• 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
• 1 cup plus 2 tablespoons unsalted butter, softened
• 1 3/4 cups confectioners' sugar, sifted
• 1 tablespoon vanilla extract
• For the cake:
• Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
• In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
• Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
• For the icing:
• Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
• In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
• Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.