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Moist and dense chocolate fudge cake which has a unique taste, topped with a chocolate caramel buttercream icing. Can also be microwaved for 30 seconds and eaten with fresh cream or ice cream as an extra special treat.
Yorkshire, England, UK
6 people made this
Use a star nozzle with 6 points to make the buttercream roses. They are so easy, just start in the middle and sweep around one side to the other to finish the rose. Start on the top of the cake, them do the sides. Fill any small holes between the roses with a small shot of buttercream. If they look rubbish, scrap them off and start again! Practice makes perfect. I have covered this cake in yellow buttercream too for a very spring look. Cut out some Easter animals from sugar paste using plungers and use them to decorate your cake, plus plenty of chocolate eggs.
Rich, Chocolate, and Gooey Chocolate Fudge Cake with Matchmakers, Mini Eggs, and DELICIOUS Chocolate Buttercream Frosting! Perfect Easter Chocolate Cake!
So, its March, and EVERYTHING IS EASTER. Well, not really, but there is daily Mini Egg eating going on, and I am not complaining. I posted my Creme Egg Cookie Bars the other day, so I thought it was time for a bit of Mini Egg goodness on the blog, with an Easter Chocolate Cake.
I thought this year, as I had posted my Mini Egg Drip Cake a couple of years ago, I would do another Easter themed cake because everyone loves them. Honestly, my Mini Egg Drip Cake has always been hit because its a bit different, but I thought I would go a bit more chocoholic this time.
I’ve seen a few variations of these sort of cakes, and you can make them with pretty much any sweet you like. Jelly beans, smarties, creme eggs, toblerone pieces and more. Literally ANYTHING you like can go on the top, because it will look awesome.
I went for some Matchmakers to decorate the sides of this cake because I think it looks awesome. I think it almost looks nest like because of how they’re basically stick like, but you can use anything else thats long and thin. For example, I have seen people use Cadburys Fingers, or any alternative!
I do recommend using something to basically keep the cake together however, especially as some peoples frosting can naturally be runnier than mine. I’m not sure why it happens, but I’m quite sure it has something to do with different ingredients and such, but using the ribbon does help just incase! Also, it looks cute. (I may need to work on my bow skills however…)
I had an image in my mind when I started to sketch out this recipe idea, and I knew I wanted to use Mini eggs.. in colour order. It’s not something I am going to deny, but it made me VERY satisfied once it was complete.
I was slightly annoyed I only managed to fit one row of the pink ones, but at least they still had enough of each colour in the packets! I did use two of the ‘family pack’ size bags, but there were left overs which I used in some Mini Egg Cookie Bars.
The cake recipe that I use for this particular show stopper is such a dreamy chocolatey fudgey delicious treat that its HEAVEN in a bite. I will say it is quite rich, its quite gooey, and you probably don’t need a massive slice… but you will want one. Think of the two layers of sponge, the dreamiest and best frosting in the world, the matchmakers and then the mini eggs… not for the faint hearted.
I will say that a lot of people fear this recipe because it has coffee in it, but the taste doesn’t come through. It enhances the taste of the chocolate, and it makes it dreamy. It’s so important to use it, along with DARK chocolate in the base of the cake, but it still makes an incredibly light and delicious sponge so there is no need to worry. I promise you, its a tried and tested cake that is loved by many, so enjoy!
As any true foodie will tell you, Easter is definitely a highlight in the baking calendar. This special time of year has inspired countless delicious recipes, and in today’s blog we’re going to tell how you to cook one of our very favourite Easter treats: GoodtoKnow’s Easter chocolate fudge cake.
The Right Tools for Baking Yummy Easter Treats
The key to baking a super yummy Easter chocolate fudge cake is using the right ingredients and the right tools. Baking can be quite the effort, so it’s always a good idea to make sure you have the best equipment possible before you start.
The KitchenAid Artisan Food Mixer features 10 different mixing speeds helping you to achieve a perfect mix every time.
Both mixers are a joy to use and should be on every baker’s wish list.
Without further ado, here’s the recipe.
GoodtoKnow’s Easter Chocolate Fudge Cake
150g light muscovado sugar
250g dark chocolate such as Bournville
1 chocolate flake, crumbled
Grease and line 2x18cm sandwich tins.
Beat together the butter and sugar until pale.
In a separate bowl, sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt mix well. Add to the creamed butter and sugar.
In a jug, whisk the eggs with vanilla, soured cream and syrup. Pour over the dry ingredients and beat together. Divide the mixture equally between the tins.
Bake for 20-25 mins until springy. Leave to cool for a few mins, then transfer to racks to cool completely.
For the ganache, put the cream and chocolate into a bowl over barely simmering water. Heat gently until the chocolate has melted. Remove from the heat and stir briefly, until combined and smooth (don’t overstir).
Allow to cool for 1 hr, or until thick enough to spread.
Use slightly less than half to sandwich the cakes together. Spread remaining ganache over the cake, then decorate with flakes and mini eggs.
With Mother’s Day coming up this Sunday I thought I would share my recipe for this quick and easy but super delicious Chocolate Fudge Cake. Presents, flowers and cards are all lovely but a homemade cake, made with lots of love can be just as special.
Whether you are making this for your own Mum, Grandmother or other special woman in your life, it’s sure to good down a storm this Mother’s Day. I made this cake with my daughter and it was really lovely to spend some time just the two of us in the kitchen.
For this recipe I’ve teamed with Kenwood.Kenwood have been making their infamous Chef machines for years but recently brought out three stunning new special edition colours including this one named ‘Fortune Favours The Bold’. There are over 25 attachments available for it.
To make this cake you are going to need to use the classic K Beater attachment.
The Kenwood Chef makes it so easy to whip up this cake. All the ingredients get added at the same time to the bowl and get whisked up to create a deliciously light and fluffy cake.
With the Kenwood Chef it’s also really easy to control the speed of the mixing, so you can start very slow and increase the speed as you need to.
I’ve also found the Kenwood Chef a great way to get my kids involved in helping me in the kitchen too.
Once the cake batter is mixed you just need to divide it between two greased and lined tins and then bake in the oven for 25 minutes.
Whilst the cake is cooking and then cooling you can get on with making the chocolate ganache topping. Add some good quality chocolate (I used a 70% cocoa chocolate) and double cream to a large jug and careful warm in the microwave until the chocolate has melted, ensuring you don’t overheat the cream.
It’s then time to decorate! Spread a layer of the ganache between the two cakes and then cover the entire cake in the topping too.
To decorate the top we used some sliced strawberries and chocolate stars but the cake will be just as delicious served as it is.
If you try my Chocolate Fudge Cake please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram. I always love to see your creations!
Disclosure: I have been compensated for my time spent working with Kenwood but all thoughts and opinions are honest and are my own. You can see the full range of Kenwood Chefs over on their website.
Preheat oven to 350 degrees F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm
Ingredient Notes: Whole-wheat pastry flour--the whole-grain equivalent of cake flour--adds fiber and a rich, nutty taste.
Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.
I am a fudge lover all the way. It is one of my most favorite foods. This fudge recipe is kind of a cheater fudge recipe.
You don’t have difficult ingredients that you have to bring to a boil over the stove and continue stirring for a certain amount of time, etc. Instead, it is simple with only a few ingredients.
For the best results for this “cheater fudge” here is what we recommend:
First of all, weigh the flour, then take out 1 rounded tablespoon of flour and replace it with the rounded tablespoon of cocoa.
The tablespoon of flour you take out won't be needed. Now simply take a very large mixing bowl, place the flour, baking powder and cocoa in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add the remaining cake ingredients to the bowl and beat them together. What you will end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If the mixture seems a little too stiff, add a little water and mix again. Now divide the mixture and spread it evenly in the prepared tins and bake on the centre shelf of the oven for about 30-35 minutes or until springy in the centre.
After 30 seconds (or thereabouts), turn the cakes out on to a wire cooling rack and strip off the base papers. Leave to cool while you make the chocolate fudge filling and topping.
To do this, combine the sugar and evaporated milk in a heavy saucepan. Heat gently to dissolve the sugar, stirring frequently. When the sugar has dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring. Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter and vanilla extract. Transfer the mixture to a bowl and, when it is cool, cover it with clingfilm and chill for about an hour to allow the mixture to thicken.
Then beat again, and spread half on one sponge, placing the other one on top. Use the rest to spread over the top and sides and decorate the top with almonds, dusted with cocoa powder or icing sugar.
1. Add cake mix and powdered sugar to a microwaveable bowl. Mix together.
2. Add in butter and milk. Do not mix. Microwave for 2 minutes on high.
3. Remove from microwave immediately and stir together to combine.
4. Stir in mini chocolate chips.
5. Immediately spread the batter in an 8×8 greased baking pan. Add a few mini chocolate chips to the top and press down with the palm of your hand or a spoon to set in place.
6. Refrigerate for 2 hours or until set. Cut into squares and enjoy!
Grab these kitchen tools to help you make this recipe.
One of the most easy Christmas recipes to make as a lovely gift is fudge. Right now, we're delighted to share Karen's recipe for a truly festive fudge that will keep for up to 2 weeks in a cool place. Follow our how to make fudge guide to discover how you can make the perfect fudge yourself at home.
Christmas is only a couple of weeks away now and preparations have reached fever pitch in my kitchen with every available hour being devoted to prepping vegetables, making mince pies and mincemeat, as well as cakes, puddings and Christmas hamper gifts. I’ve made ice cream, savoury pies and our favourite seasonal vegetable accompaniment, Spiced Red Cabbage as well as chutney and liqueurs……it’s certainly all go in the Christmas kitchen!
Its sweets and candy that I am turning my attention to now however, as I always like to make a batch of chocolate truffles and fudge for my Christmas gift giving and my good hampers. Chocolate truffles are always welcome additions to any food lovers hamper, as are home-made sweeties such as tablet, coconut ice, rocky road slices, fruit pastilles and of course that most popular of holiday sweets, fudge – beloved of all gift shops wherever you go.
My recipe today is a very easy “no-cook” fudge recipe, insofar that all you have to do is melt the ingredients and not boil to “the soft ball” stage, which needs a sugar thermometer and lots of time and patience. You simply melt the chocolate with a tin of condensed milk and some butter before adding some icing sugar and your chosen added ingredients, which in this case, is Christmas cake, icing, marzipan and all. It’s that easy, and you are rewarded with fabulously creamy fudge, which is easy to cut into squares for portion control.
This Easy “No-Cook” Christmas Cake Chocolate Fudge uses left-over Christmas cake as well as nuts in fact anything fruity can be added that you may have to hand, such as Christmas pudding or mince pies. I crumbled the marzipan and icing and added it along with the fruit cake crumbs, and the result was a lovely crunchy, almond taste and texture when eating the fudge. I managed to make 36 thick, chunky pieces of fudge with this recipe, with a few odds and ends from the edge, essential for testing and for the cook!
This fudge will keep for up to 2 weeks at least in a cool place and the recipe makes enough pieces for at least 6 gifts – simply pop the fudge into small cellophane bags, glass jars or decorative boxes and/or tins for a thoughtful home-made gift this Christmas. Add a label, ribbon and some festive decorations and your work is done. If you really want to push the boat out, then add a slug of brandy or cherry brandy to the fudge mixture for a boozy extra, for the grown-ups only of course. If you don’t have any left-over cake to use, and then just add some dried mixed fruit and nuts, the fudge will still be delicious and a welcome gift for any foodie friend! I hope you enjoy this recipe if you make it, and have a very Merry Christmas!
Homemade cake recipes are awesome, but if you're not a master baker then you need an easy recipe to motivate you to bake. So get excited for this Easy Chocolate Fudge Cake, simple to make and easy to eat!
See step by step how easy it really is to make this cake here:
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FABULOUS i just made it and it was delicious. I would like to know if there is a way to cut back on the butter that you melt in with the chocolate before you mix with the yolk. Will cutting back effect the recipie?? It was amazing, and no gluten, so I served it at a baby shower where the momma to be has celiac disease. Everyone loved it.
meant to give it five stars. if there were more stars I would give them all
I loved Victoria's presentation. She comes across as a person who sincerely loved what she was making. A couple of close up shots, for example of the soft peaked egg whites in the bowl, would be helpful. Also, wanted to know if she greased the bottom of the pan before and also after she put in the parchment paper. The cake looked delicious.
my next baking experience will be this cake! looks heavenly, love the video too!!
Thanks joodmm, we're happy you enjoyed the recipe!
Made this for a dinner party and it was absolutely fabulous. Everyone just loved it. Be sure to watch the video because it will help alot. Oh and be sure to use a 9" springform pan.
Thank you for Recipe, can't wait to try it. Please tell me if I can omit coffee (don't drink coffee) or substitute something in its place. I hate to buy a jar for just 1/2 tsp. Also, I assume it is the coffee out of the jar and not a made cup of coffee. Thanks
This recipe need to specify, use a springform cake pan! My first attempt was a flop because I only used a 9" cake pan.When I redid it and used a springform pan, it was perfect. Also, make sure it is absolutely cool to the touch before removing the bottom of the pan. Lol my first cake was in a hundred pieces.
So delightful just listening to her! Looks awesomely moist and fluffy! I'll have to try it. :)
Yummy will try this, have been wanting a pie cake since Thanksgiving
Looks great and easy to make!!
this cake doesn't take any flour?
no flour , it is amazing and creamy,, just really cool before serving
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