Still super delicious, I didn’t mind it for myself but I’m making it as a bday cake & wanna correct that. Emily Leary. With simple, elegant decoration and a deeply smooth frosting - it's a real show stopper. Did not make the frosting because he prefers white buttercream. I made this cake, OMG!!! This cake is moist and tender and incredibly flavorful. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-5 minutes.
To decorate, break the Dark and Milk Chocolate into a large heatproof bowl and melt as above.
Enjoy. They just use too much sugar! I had been looking for a cake which used black cocoa as I wanted to experiment with it and this really hit the spot. It had to be cooked longer than it said to have the middle done. I only cut back the sugar in the cake by half a cup and I found that to be perfect, Your email address will not be published.
Pictured is a half size cake, made in 2 6-inch cake pans. Butter and line two 8-inch round baking pans with parchment paper.
lol. Sorry it didn’t work for you!
:) Sorry for the confusion! Required fields are marked *. The cake turned out perfectly moist and the frosting...absolutely delicious!
Three pans??? Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. The frosting does best at cool room temperature (around 70 degrees).
lol I kid, I kid”, As cash them in for a kitten, or “one” kid, “one” kid :D, Lol Taylor said the same thing. Hi, I love the look of your recipe :-D Can I substitute double cream (Greek style) yoghurt for the sour cream in the icing and the buttermilk in the cake? However the cake came out rather fudgey in texture which im wondering what happened.
I’m just wondering the best way to store any leftovers in the short term (3-4 days)?
Vegan chocolate cake. I made this cake yesterday for my birthday and it was amazing!
Hi mam, Thank you it came out soooo good . I strongly recommend this recipe and will definitely try the cake recipe too! I was comparing to some other chocolate cake recipes and noticed that a lot of them have way more flour. Black cocoa is optional to make the cake even darker, you can use all Dutch process if you want. Thanks! In the bowl of a stand mixer, beat all ingredients (except chocolate chips) until well blended. This makes me so happy to hear! Prep Time 1 hr 20 mins. We also use third-party cookies that help us analyze and understand how you use this website. WHAT PEOPLE ARE SAYING ABOUT ULTIMATE CHOCOLATE FUDGE BUNDT CAKE. Any other suggestions to consider? I made this cake for my husband for Father’s Day yesterday. No, the cake won’t have enough structure to rise properly without eggs.
Place one layer, bottom side up, on a cake stand or serving platter (on a piece of parchment if you will need to move it). I wouldn’t recommend using unsweetened though, it’d be too bitter. I’ll be sure to let you know how the test batch turns out. But I always come back to the Ultimate Chocolate Fudge Bundt Cake.
For a firm finish, chill the cake for 30 minutes before serving. This is why box-cake mixes exist! Spread on cooled cake.
Thank you for sharing the recipe! Remove from heat and add flour, sugar, 120ml milk and vinegar. Thanks!
I finally got around to making this for my husband’s birthday!
If your cakes were frozen this should firm up pretty quickly, otherwise refrigerate for about 10 minutes to set.
It looks absolutely heavenly! I took it to work for a co-worker who wanted “something chocolaty”.
These are my thoughts: It was very chocolatey!
Any chance this will work with with regular cacao and milk chocolate?
Rich chocolate flavor, super moist, and a frosting so decadent it is practically mousse. subscribe to receive new posts via email: Subscribe to the RSS Feed: Bloglovin' - So, for once, I acquiesced and gave him exactly what he asked for. My frosting came out really silky, smooth and maintained that consistency/ texture over the course of the week. I have a really glossy frosting that’s made in the food processor (with corn syrup). Freezing is optional. Although I did use semi-sweet chocolate instead of dark but I don’t think that would change that too much. I’ve got you covered.
I double checked and the measurements are correct as written. Bring to rolling boil.
Perhaps you mixed up those two numbers? Total Time 1 hr 50 mins. A delicious, indulgent, impossibly chocolate fudge layer cake. The best frosting…ever. Spread about 1 cup of frosting in an even layer, then place second layer on top, flat side up, pressing gently to adhere. The frosting spread beautifully and was so light and silky when spreading and eating. I didn’t use up all my frosting and I’d like to make a batch of cupcakes to use the rest for a happy hour I am hosting. I would never make this again. Can I use natural regular cocoa powder for this cake recipe? Thanks for sharing! Considering I am 34 weeks pregnant right now I need this cake in my life however need someone to make it for me since I dont have the energy hah. 1 cup = 250 grams, what is the correct measurement for the sugar and flour? I’m in the UK I don’t have all purpose flour so what do I use ? We only ask for your name and e-mail so we can verify you are human and if requested notify you of a reply. Best cake I’ve ever had! I watched my son make this and he didn't leave anything out. It is definitely a new staple. Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. Thanks. Please, just get on and make it (even without a cake…) and eat it by itself if you have to (we did at home – there was a little bowl of leftovers! I used the paddle, that’s my default.
I read That Dutch cocoa works better with baking powder than baking soda so was wondering if I should Double the baking powder instead of the soda. Oops! My frosting never set up. I want to eat that right now, please and thank you. Am going to try this, looks amazing!!!!
Best chocolate cake ever.
I’m planning on making this cake this weekend for my husband’s birthday. The frosting was okay, didn't hardly cover the cake. I made these as cupcakes and I used cake flour (I think the recipe stated plain flour (AP flour.)) Although, this might be because I used cake flour so I can’t say if I achieved the same texture as the recipe. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. If you freeze your cake layers like I froze mine, you do have to work pretty quickly as you frost the cake to prevent the frosting from setting up too firmly before you’re done.
The base recipe is actually very similar to the Red Wine Chocolate Cake, just with plain hot water instead of red wine in this case, as well as bit more oil and a bit more salt and vanilla to amp up the chocolate flavor. And I bake a lot!! I didnt buy enough dark cocoa so had to substitute with normal cocoa for about 1/3 of both cake and frosting but it is just so amazing. Remove the bowl from the pan of water and leave aside for 10 minutes to cool. It had to be cooked longer than it said to have the middle done. It drives me crazy to have a ton of excess. Divide evenly among prepared pans. Spread the remaining cream on top and leave in a cool place for several minutes to firm before serving. Oh my goodness this cake is gorgeous! This is definitely a very moist cake (which is how I like them) but 1 cup of flour would probably give you something more like a brownie than a cake, lol. The cake was very delicious and moist. I’ll definitely give it a try again this summer and see if that changes things. I did not refrigerate or freeze my layers – but they were cooled to room temp before I frosted.
Very excited to try! Your email address will not be published. chocolate. (Review from Allrecipes US | Canada). However, like all frostings that use melted chocolate, it will set up and loose its shine as it cools, so you can’t really make it ahead of time. Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. All in all, a big success! I think it’ll work for the most part, just result in a lighter color/flavor and maybe a slightly different texture due to the increased acidity. of 46% chocolate chips and 10 oz. The search is over!
Keyword: cake, cakes, chocolate cake, fudge. Your email address will not be published.
It was very crumbly and dry. For just a day ahead of time you can certainly just wrap the cakes and refrigerate them overnight. I have made your (this) cake and icing following the recipe to a “T” and it was the hit of the party! Thanks in advance! Not at all!
- By the time the middle of the cake was done the sides were really dry. I was wondering if you have tried to substitute the all-purpose for cake flour to give a finer crumb perhaps? Thank you! And also if u cud, pls do tell how much sugar shud we use for each type of sugar. You can unsubscribe at any time. It looks like a 10 inch pan is about 130% of a 9inch, so maybe 1 + 1/3? Add eggs, buttermilk, water, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. This “crumb coat” will seal in the cake crumbs and make the final layer of frosting easier. Remove the bowl from the pan of water and leave to cool for about 20 minutes until slightly warm. https://www.loveandoliveoil.com/2014/01/chocolate-whiskey-bundt-cake-with-whiskey-caramel-sauce.html (whiskey optional). The cake was amazingly moist and satisfied my cravings for chocolate. Kosher salt is my default for cooking/baking, but I like the flavor/texture of sea salt better for finishing. It is deliciously smooth and like a mousse/pudding…. I tried this once just as it was written and absolutely loved it! This is so delicious! Half the recipe will give you 2 6-inch pans.
I’d recommend finding a vegan cake recipe that was developed without eggs.
Divide the mixture between the prepared tins and smooth the tops. I’ve never done it personally, but it should translate pretty well into cupcakes. Then I put it in the fridge. delicious—but I … Mix well until lumps are gone. Extra chocolate and pudding make this chocolate fudge cake recipe a rich, moist dessert. Remove from heat and add icing sugar and 1 teaspoon vanilla. Diet: Vegetarian. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Multi-award-winning food, lifestyle and parenting writer, presenter and photographer. What a huge disappointment it was. I watched my son make this and he didn't leave anything out. I made this cake for my husband’s birthday. I made this cake yesterday, i absolutely adore the buttercream, its become one of my favourites! https://translate.google.com/. 16 servings. Thanks so much for this opportunity for nirvana.Karen Willis.
I would like to make this cake one half larger to make a 9 inch cake.
:). Or at this point, you can wrap all the cake layers tightly in plastic wrap and freeze or refrigerate until ready to assemble. It will firm up a bit more at cooler temperatures, even more so if refrigerated. AND the directions were easy to follow! This site uses Akismet to reduce spam. However, Dutch-processed cocoa is really superior in terms of color and texture when it comes to chocolate cakes… I use it pretty much exclusively in all my recipes, I can’t even recall the last time I bought natural cocoa powder. 17 Jan 2007 I think it may be because of the humidity in Hawaii though, so I just got lucky?
I will make this again because the baker in has to get the icing right.