Sunday, June 19, 2011


This Chocolate Fudge Cake is the most fabulously rich chocolate cake. It's the perfect chocolate cake for the chocolate lover especially if it's frosted with this recipe for Chocolate Fudge Frosting.

Anyway before I proceed I will like to make a confession on my trial and error. The original cake was squarish but some how it cracked on the surface, giving me no choice I had to cut the cake into 4 small round circle. Looks perfect and
the cake is so awesome that I made twice.

Though I had a bit of trouble with the metric system I used the conversion table by to convert it into gm. 4 ounces is 100 gm and. 350o Farenheit is 190o Celcium.

Ingredients A

  • 1-2/3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Ingredients B
  • 4 ounces unsweetened chocolate
  • 1/2 cup water
Ingredients C
  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3/4 cup milk


Grease and flour two 9-inch round cake pans. Preheat the oven to 350 degrees F. 
Combine the first set of ingredients with a wire whisk. Set aside. 
In a microwavable container melt chocolate with water. Microwave 1 minute and check chocolate. If not melted, continue microwaving for 10 seconds at a time. Set aside.
In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time. Add the vanilla and mix. Pour in the chocolate a little at a time and mix. Combine completely. Add the flour mixture alternately with the milk until all is used. Pour batter into prepared pans. Bake for 27 to 35 minutes until tested with a toothpick and cake has pulled away from the pans. Frost Chocolate Fudge Cake as desired.

Chocolate fudge frosting recipe is cooked to a fudge consistency.


  • 2 cups sugar
  • 2 tablespoons light corn syrup
  • 2/3 cup evaporated milk
  • 3 squares (3 ounces) unsweetened baking chocolate
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla extract


In a large saucepan over medium heat, combine sugar, corn syrup, milk, and chocolate; stir to blend well. Cook, stirring occasionally, until mixture forms a very soft ball when a small amount is dropped into cold water. Remove from heat; add butter without stirring. Set aside and let cool until bottom of pan is lukewarm, about 1 hour. Add vanilla and beat until frosting is creamy and just begins to hold its shape. Spread quickly on cake before frosting hardens. Makes about 2 cups. 

Kepada peminat cokolat cuba ini memang fantastic!!!!. Buat pada hujung minggu, ialah anak-anak balik cuti hujung minggu, sekejap aje...habis lesap, kata orang utara tinggal seredak!!!! Ke esokan harinya buat lagi anak-anak minta nak bawa balik ke campus, dalam perjalanan pulang habis dia orang makan dalam kereta tak sempat sampai campus. Itulah dia kalau dah minat sangat dengan cokolat. Keknya mudah dibuat fudge frostingnya memang uummphh. Kek ini lebih menarik kalau dibuat dua lapis tapi saya bakar selapis aje, guna acuan 9 x 9. Yang digambar tu adalah versi yang tidak berapa jadi, saya bakar acuan 9 x 9 entah macam mana agak merekah sedikit di atas jadi saya bulatkan dengan menggunakan cookies cutter, dapat empat bulatan kecil. Hiaskan dengan fudge frosting and strawberry. Gambar diambil ketika frosting tu belum betul-betul kering. Anak-anak udah tak sabar nak makan.
Next Post - Breakfast Menu


No comments:

You Might Also Like These

Related Posts Plugin for WordPress, Blogger...