Triple fudge cake is a rich and decadent dessert that is perfect for any special occasion. It is made with three layers of chocolate cake, each layer is filled with a rich fudge frosting. The cake is then topped with a chocolate ganache and decorated with chocolate shavings. It truly is a chocolate lover's dream come true! If you are looking for a recipe to make a triple fudge cake that will impress your friends and family, look no further. Here we have gathered some of the best triple fudge cake recipes from around the web. Whether you are a beginner baker or an experienced pastry chef, you're sure to find a recipe that is perfect for you.
Let's cook with our recipes!
TRIPLE-FUDGE CAKE
Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
- In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
- In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
- Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
- Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 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
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
TRIPLE LAYER BANANA CAKE /W PEANUT BUTTER FUDGE ICING
A year around family favorite, the recipe for this moist layer cake was passed on to me by my mother. Children can't keep their fingers out of the icing, which tastes just like peanut butter fudge. This is a Taste of Home recipe, which I shamefully call my own at family gatherings. LOL (after all , I did bake it!)
Provided by Pat Duran
Categories Cakes
Time 45m
Number Of Ingredients 17
Steps:
- 1. Cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into 3 greased and floured 9-inch round baking pans. Bake at 350^ for 25 to 30 minutes or until toothpick test is clean. Cool for 10 minutes in the pan, before removing from pan to wire racks to cool completely. --- Icing: In a large bowl, beat the peanut butter, butter and corn syrup until smooth. Beat in powdered sugar and enough milk to be of spreading consistency. Frost between layers and over sides and top of cake. Garnish around top edge of cake and center with a single row of nuts.
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
TRIPLE-FUDGE CAKE
Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
- In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
- In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
- Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
- Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g
Tips:
- For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
- To make the cake extra moist, add 1/2 cup of sour cream to the batter.
- For a decadent chocolate frosting, add 1/2 cup of heavy cream to the melted chocolate.
- To create a smooth and glossy ganache, use equal parts chocolate and heavy cream.
- To add a touch of elegance, garnish the cake with fresh berries or chopped nuts.
Conclusion:
Triple Fudge Cake is an indulgent dessert that is sure to impress any chocolate lover. With its moist chocolate cake, rich chocolate frosting, and decadent chocolate ganache, this cake is a masterpiece that is perfect for any special occasion. Whether you are a seasoned baker or a beginner, this recipe provides clear instructions and detailed tips to ensure that you create a stunning and delicious triple fudge cake that will be the star of the show. So preheat your oven, gather your ingredients, and let's embark on a delightful baking journey together!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #5-ingredients-or-less #desserts #easy #cakes #number-of-servings
You'll also love