Fudgy Nutella chocolate cake Prep Time: 15 minutes Cook Time: 45 minutes One of the easiest cake to make, this Nutella chocolate cake is so rich and delicious you won’t want to share. Make it to your next party or pot-luck and everyone will beg for the recipe. Ingredients 1 (18-1/4 ounce) Box Duncan Hines Dark Chocolate Fudge Cake Mix 1 egg 1/2 cup butter, melted 8 oz cream cheese, room temperature 2 eggs, room temperature 1 cup Nutella 1 teaspoon vanilla extract 2 cups powdered sugar Instructions Heat oven to 325° F and lightly grease a 13x9" baking pan In a mixing bowl combine the cake mix, 1 egg and the melted butter until well incorporated. Press into bottom of greased pan with your fingers or the back or a spoon. Using an electric mixer with the paddle attachment on, blend on low-speed the cream cheese, 2 eggs, Nutella and vanilla extract. Then slowly add the powdered sugar and beat until smooth. Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey)
My Recipe is better!!! HOT CHOCOLATE FUDGE CAKE!!! Ingredients 3.4 ounces all-purpose flour (about 3/4 cup) 2/3 cup unsweetened cocoa 5 teaspoons instant espresso powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup unsalted butter, softened 2/3 cup granulated sugar 2/3 cup packed brown sugar 1 cup egg substitute 1 1/2 teaspoons vanilla extract 1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped 2 tablespoons powdered sugar Preparation 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt. 2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days. 3. Preheat oven to 350°. 4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
Mine is way better! New Orleans Double-chocolate Praline-fudge cake! For those who need a drink and food at the same time. Cake 1 cup butter 1⁄4 cup cocoa 1 cup water 1⁄2 cup buttermilk 2 large eggs 1 teaspoon baking soda 1 teaspoon vanilla extract 2 cups sugar 2 cups all-purpose flour 1⁄2 teaspoon salt Chocolate Ganache 2 cups semisweet chocolate morsels 1⁄3 cup whipping cream 1⁄4 cup butter, cut into pieces Praline Frosting 1⁄4 cup butter 1 cup brown sugar, firmly packed 1⁄3 cup whipping cream 1 cup confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans, toasted DIRECTIONS Cake: Preheat oven to 350 degrees. Combine butter, cocoa and water in a saucepan. Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool. Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth. Combine the butter mixture and buttermilk mixture; beat until well blended. Combine the sugar, flour and salt in a bowl; mix well. Gradually add the flour mixture to the buttermilk mixture; beat until blended. The batter should be thin. Spray three 8" round cake pans with cooking spray and line them with wax paper. Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely. To assemble the cake:. Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes. Slowly pour the frosting over the center of the cake. Spread it to the edges of the cake, allowing some frosting to run down the sides. Chocolate Ganache:. Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth. Gradually add the butter, whisking until smooth and melted. Cool, whisking often, until spreading consistency, about 15-20 minutes. Praline Frosting:. Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often. Boil 1 min; remove from heat and whisk in powdered sugar and vanilla. Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly. Pour immediately over the cake.
Challenge you with this reciepe. " style="max-width: 100%;" /> INGREDIENTS For the cake *90 grams Dark chocolate chopped *90 grams Butter, cubed *90 grams Sugar, powdered *2 Eggs 100 grams *Plain flour 1/2 teaspoon *Baking powder 1/4 teaspoon *Baking soda 30 grams *Coarsely ground almonds *1 teaspoon Vanilla essence 2 Grated rind of oranges Fudge Icing 200 grams Powdered sugar 3 tablespoons Water 30 grams Butter 300 grams Condensed milk 20 grams Cocoa powder 1 teaspoon Finely grated orange rind STEPS Butter an 8 or 9" cake tin. Sprinkle some flour into it, and tap off excess. Pre heat oven to 180 degrees Celsius Sift together plain flour, baking powder and baking soda. In a double boiler or microwave oven, melt the chocolate. In a bowl, beat the butter till soft. - Add the sugar and orange rind and continue beating till well combined. - Add the eggs little by little, beating well after each addition. Pour in the melted chocolate and mix well. -Fold in sifted flour, almonds and vanilla essence. Pour batter into prepared cake tin and bake in pre heated oven for 30 minutes or till done. Once done, cool the cake, and ease out of tin. For the fudge icing, heat powdered sugar, water, butter and orange rind in a pan till sugar has completely melted. -Pour in condensed milk and let it boil while stirring continuously. Continue till cream thickens. -Stir in cocoa powder. Take the pan off heat. Let it cool for about five minutes and then pour over the cake.
I challenge you with this one!! THE BOMB ASF CHOCOLATE FUDGE CAKE RECIPE Recipe: 100grms cocoa 200grms Mainland butter, melted 400grms caster sugar 4 eggs 1 tsp vanilla 90grms plain flour 1 tsp baking powder 200grms chocolate melts Icing sugar, to dust Olive oil chocolate mousse 200grms chocolate melts 200mls pouring Anchor cream, whipped 1/2 cup olive oil Fresh raspberries, hulled, to serve INSTRUCTIONS: 1 Pre heat oven to 150 C.1 Pre heat oven to 150 C. 2 For the chocolate fudge cake, sift cocoa into a medium bowl, add melted Mainland butter, sugar, egg and vanilla. Combine until smooth. Sift in flour and baking powder, add chocolate and fold to combine. Pour mixture into buttered and floured 20cm x 30 cm cake tin and bake for 45-50 minutes or until cooked. Cool in pan then slice, dust with icing sugar before serving. 3 For the olive oil mousse, bring a saucepan of water to the boil then reduce to a simmer. Place the chocolate melts in a bowl and place bowl over simmering water, allow chocolate to melt, do not burn. Slowly drizzle olive oil into chocolate, whisking continuously until thick and glossy. Refrigerate until ready to serve.
Chocolate Fudge Cake Ingredients 250g biscuits crumbed 110g butter 1/2 cup of Chelsea White Sugar few drops of vanilla essence 1 egg 2-3 Tbsp cocoa raisins,sultanas or chopped nuts Method Melt the butter and sugar together, then add the cocoa and the vanilla essence. Take off the heat and let it cool. Add the egg and beat in well, add to crumbed biscuits and press into a greased tin. Put in the fridge to set.
Easy Chocolate Fudge Cake Mine is the best! It's really easy and look wonderful 1 (18.25 ounce) package chocolate cake mix 1/4 cup butter 2 cups white sugar 6 tablespoons unsweetened cocoa powder 1 cup heavy whipping cream 1 tablespoon vanilla extract 1/4 cup chopped walnuts Directions 1. Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce. 2. For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.