Quick Chocolate Fudge Cake Recipe (2024)

FAQs

What is chocolate fudge cake made of? ›

You'll notice that the ingredients for chocolate fudge cake resemble a regular chocolate cake. However, it has more chocolate chips, melted butter, and ingredients like dark corn syrup, giving this decadent chocolate cake recipe a rich, fudgy texture.

Fudge cake packs a thicker, denser cake layer, a velvet departure from the more delicate, fluffy cake layers found in a chocolate cake. Think of the textural difference between a block of fudge and a block of chocolate.

If the cake is frosted then the frosting will help to keep the cake part fresh. We would suggest keeping the cake in an airtight container (or on a stand, covered with a cake dome) in a cool, dry place for 3-5 days. Once the cake has been cut it will stale more quickly. The cake is at its best within the first 3 days.

A fudge cake is a chocolate cake, which, despite its name, does not contain fudge. It instead seeks to mirror the taste of chocolate fudge. It is commonly eaten at celebrations, parties, or gatherings.

How Is Sour Cream Used in Baking? Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.)

Can I still cook with normal chocolate? The higher levels of sugar in normal chocolate make it an appetising treat, ideal for eating, but this is not to say that it can't be cooked with. High cocoa dark chocolate is a good alternative to cooking chocolate, should you find yourself without any in the cupboard.

Semisweet chocolate has a relatively low amount of sugar, which gives it a bittersweet flavor that is perfect for baking. Semisweet chocolate can be used in a variety of recipes, such as cookies, cakes, and brownies. It can also be used to make chocolate chips.

It can be stored in a airtight container in a cool place but if the weather or conditions are hot, it's better to refrigerate it.

“You'll want to store a cake in the fridge with plastic wrap against the cut part (of the cake) to prevent the cake from drying out,” says Edwards, adding that store-bought cakes may last longer in the fridge, but homemade cakes should typically be consumed in five to seven days.

Why is my cake hard after refrigeration? ›

Texture Changes: Storing cake in the fridge can actually SPEED UP the staling process due to the cooler temperatures causing changes in the starch. The technical term is starch retrogradation, and the result is a drier, stiffer texture (what we call “stale”).

If you were to use exclusively oil, the cake would turn out much denser than you may have intended. If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely.

If a recipe doesn't specify a certain type of flour, it's generally advisable to use all-purpose flour. All-purpose flour can be used for breads, muffins, cakes, and more.

Even a from-scratch chocolate cake can have a boat load of sugar or fat. None of the ingredients in themselves are necessarily unhealthy, but some choices can have considerable impact: choosing a darker chocolate or cocoa to add the chocolate flavor, vs a milk chocolate, will cut sugar and fat.

Fudge doesn't contain very much besides chocolate, sweetened condensed milk and if you want some inclusions like nuts, marshmallows, cookies, cacao nibs, peanut butter, dried fruit and so on. Whereas brownies contain cacao powder (no chocolate!), flour, eggs, butter or oil, baking powder and nuts.

Chocolate cakes are often my go-to flavour when it comes to cake. My Small Chocolate Layer Cake is one of my favourite cakes and my Small Batch Chocolate Cupcakes are always delicious. Sponge cakes tend to be lighter and fluffier whereas chocolate fudge cakes are rich, more moist and a little more dense.

Artificially Flavoured Vanilla Ice Milk (Modified milk ingredients, Sugars {sugar, glucose}, Mono- and di-glycerides, Guar gum, Polysorbate 80, Carrageenan, Artificial flavour), Hot Fudge Topping (Sugars (glucose syrup, sugar), Skim milk, Hydrogenated oil (Palm kernel or coconut), Cocoa (processed with alkali), Cocoa, ...