Who can resist the rich allure of chocolate fudge cake? Either as an individual cake or served up as cupcakes, this always looks as good as it tastes. If you want to give someone a treat, then what can be better than this delicious, sticky fix?
Here are two delectable chocolate fudge cake recipes from SheKnows — or why not try the same mix to create your own gorgeous cupcakes?
Gooey chocolate fudge cake
For the cake:
- 1 chocolate cake packet mix
- 1 cup water
- 3 eggs
- 1/3 cup vegetable oil
- 1/3 cup sour cream
- 2 teaspoons vanilla essence
- 1/2 teaspoon salt
- 1 cup chocolate chips
For the icing:
- 2 cups chocolate chips
- 2 cups sugar
- 2/3 cup milk
- 1 cup butter, cubed
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- Preheat the oven to 180 degrees C (Gas Mark 4) and line and grease two round cake tins.
- Using an electric mixer on low speed, combine the cake mix, water, eggs, oil, sour cream, vanilla essence and salt.
- Turn up the power to medium and start adding the chocolate chips. Once the mixture is well combined, divide it in half between the two prepared tins.
- Bake for 25 minutes. To see if the cakes are cooked, test them by piercing through the centre with a skewer or cocktail stick. If it comes out clean, the cakes are ready.
- Remove the tins from the oven, letting them cool for a few minutes. Then remove the cakes from the tins and let them cool completely on a rack.
- To make the icing, dissolve the sugar with the milk, butter and salt in a saucepan over a high heat. Bring to a boil and let it bubble for a minute.
- While the milk mixture is boiling, place the chocolate chips in a bowl. Pour the hot milk mixture over the chocolate and add the vanilla essence. Carefully beat with an electric mixer on medium until the icing becomes thick.
- Use the icing to sandwich the two cakes together and spread a generous amount on top and over the sides.
Chocolate Cup Cakes
You can use the above mix to make chocolate cup cakes.
- Preheat the oven to 200 degrees C (Gas Mark 6).
- Spoon the cake mixture into individual baking cases and place them in the oven on a baking tray.
- Bake for 15 minutes. They’re ready when a skewer or the tip of your knife comes out of the top of a cake clean and without sticking.
- Remove from the oven and leave on a wire rack to cool.
- Use the above icing recipe to ice the tops of your cupcakes.
- Decorate as you wish.
Chocolate Orange Fudge Cake
For the cake:
- 1/2 cup self-raising flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- A pinch of salt
- 1 cup brown sugar, loosely packed
- 3/4 cup butter
- 3/4 cup chocolate chips
- 1 cup natural yoghurt
- 1/2 teaspoon vanilla essence
- 1 orange, zest only
For the icing:
- 4 cups icing sugar
- 1 cup cocoa powder
- 1/2 cup butter
- 3 tablespoons milk
- 1 orange, juice only
- Preheat the oven to 190 degrees C (Gas Mark 5) and line and grease two round cake tins.
- Melt the chocolate chips in a bowl over a pan of boiling water. Set aside to cool.
- In another bowl, cream the butter and sugar. Fold in the sifted flour, cocoa powder, baking powder, bicarbonate of soda and salt.
- Stir in the yoghurt, vanilla essence, melted chocolate and orange zest.
- Divide the mixture equally between the two tins and bake for 25 to 30 minutes. Remove from the tins and leave to cool on a wire rack.
- To make the icing, melt the butter in a pan. Sift in the icing sugar and cocoa powder.
- Remove from the heat and continue stirring. Blend in the milk and the orange juice.
- Once the icing has thickened, use it to sandwich the cakes together and cover the top and sides.
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