Best 3 Triple Chocolate Fudge Cake Recipes
Craving an indulgent dessert that satisfies your sweet tooth? Look no further than the Triple Chocolate Fudge Cake, a decadent masterpiece that harmonizes the rich flavors of chocolate in every bite. This heavenly creation is perfect for special occasions or simply when you desire a moment of pure chocolate bliss. With its moist and tender crumb, velvety chocolate frosting, and rich chocolate ganache, this cake will tantalize your taste buds and leave you craving more. Embark on a culinary journey as we explore the secrets behind crafting the ultimate triple chocolate fudge cake, a symphony of flavors that will elevate any gathering or celebration.
Check out the recipes below so you can choose the best recipe for yourself!
TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
- Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
- Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
- In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Truffle, Sodium 150 mg, Sugar 15 g, TransFat 0 g
DEE'S TRIPLE CHOCOLATE FUDGE CAKE
I have been making this recipe for about 40 years, since Betty Crocker first came out with the recipe. I have added my own spin to it thru the years, suchas adding the expresso & milk for texture, etc. This cake is always moist and dense and chocolaty.Yum! *Betty started messing with the amt of cake mix they put in a box. I buy...
Provided by Dee Stillwell
Categories Chocolate
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. In mixer bowl, blend together the cake and pudding mix, sour cream, oil, milk, beaten eggs and expresso. Beat at medium speed for a minute. Turn on low and fold in chocolate chips. If the chocolate chips are regular size, dust with flour before folding them in. Pour batter into a well greased (or spray well with non stick spray) 12 cup bundt pan.
- 2. Bake for 50 to 55 minutes, or until top springs back and a toothpick comes out clean. Cool cake thoroughly in pan at least 40 minutes before inverting onto a plate. Dust the cake with powdered sugar or drizzle with chocolate glaze or chocolate ganache. Another variation would be to add peanut butter chips to the batter and PB glaze on top. Enjoy
- 3. * This batter can always be baked into cupcakes as well. Adjust baking time and check after 15 minutes.
TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES
Steps:
- Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
- Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
- Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
- In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Truffle, Sodium 150 mg, Sugar 15 g, TransFat 0 g
Tips:
- Use high-quality chocolate for the best flavor. A combination of semisweet, bittersweet, and unsweetened chocolate will create a rich and complex flavor.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients to combine smoothly and create a more tender cake.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- If you are using a store-bought frosting, be sure to whip it until it is light and fluffy before spreading it on the cake.
- Decorate the cake with your favorite toppings, such as chocolate chips, sprinkles, or chopped nuts.
Conclusion:
This triple chocolate fudge cake is a decadent and delicious dessert that is perfect for any occasion. With its rich chocolate flavor and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this triple chocolate fudge cake a try. You won't be disappointed!
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