Best 2 Fudgy Pudgy Cake Recipes

Indulge in the delectable Fudgy Pudgy Cake, a symphony of rich chocolate flavors and moist, tender texture that will tantalize your taste buds. This classic dessert is elevated with the addition of espresso powder, enhancing its chocolatey depth and complexity. The recipe features a simple and straightforward method, ensuring that even novice bakers can achieve fudgy perfection.

Accompanying the Fudgy Pudgy Cake are two equally enticing variations: the Chocolate Zucchini Cake and the One Bowl Chocolate Cake. The Chocolate Zucchini Cake offers a moist and flavorful twist, incorporating grated zucchini for added texture and nutrients. It's a delightful way to sneak in some veggies while enjoying a chocolatey treat.

The One Bowl Chocolate Cake lives up to its name, requiring minimal cleanup and effort. With just one bowl and a few pantry staples, you can whip up this rich and decadent cake that's perfect for satisfying sudden cravings or impromptu gatherings.

Whether you prefer a classic Fudgy Pudgy Cake, a unique Chocolate Zucchini Cake, or the convenience of a One Bowl Chocolate Cake, this article has something for every chocolate lover. Get ready to embark on a journey of chocolatey bliss and create memories with these exceptional recipes.

Let's cook with our recipes!

FUDGY PUDGY CAKE

Fudgy Pudgy Cake image

"This wonderful layer cake is definitely worth the work," says Doris Jennings of Allen Park, Michigan. "Enjoy a great big piece with a big glass of milk or a cup of coffee!"

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12-14 servings.

Number Of Ingredients 23

Ingredients

1/2 cup baking cocoa
1 cup hot water
3/4 cup butter, softened
2-3/4 cups packed brown sugar
3 eggs
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup buttermilk
1-1/2 teaspoons vanilla extract
FILLING:
1 cup sugar
2 tablespoons cornstarch
1 cup 2% milk
2 teaspoons vanilla extract
1 cup butter, softened
GLAZE:
1/4 cup butter, softened
2 tablespoons baking cocoa
1/4 cup 2% milk
2 cups confectioners' sugar
Chocolate curls, optional

Steps:

In a small bowl, combine cocoa and hot water until smooth; cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition. Stir vanilla. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small bowl, cream butter until light and fluffy. Gradually beat in cooled mixture. , Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.

Nutrition Facts : Calories 649 calories, Fat 29g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 659mg sodium, Carbohydrate 96g carbohydrate (74g sugars, Fiber 1g fiber), Protein 6g protein.

FUDGY PUDGY CAKE BY ROSE

Fudgy Pudgy Cake by Rose image

My daughters named this cake, it's rich and fattening, workout after eating this but it's worth it. Sometimes I make the cake and freeze until I'm ready to fill and ice. Enjoy

Provided by Rose Rauhauser

Categories Cakes

Time 45m

Number Of Ingredients 24

Ingredients

CAKE
1/2 c baking cocoa
1 c hot water (or 1/2 cup strong brewed coffee) and 1/2 water
3/4 c butter softened
2 3/4 c packed brown sugar
3 large eggs
2 1/2 c all purpose flour
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 c buttermilk
1 1/2 tsp vanilla
FILLING
1 c sugar
2 Tbsp cornstarch
1 c milk (whole)
2 tsp vanilla
1 c butter, softened
GLAZE
1/4 c butter, softened
2 Tbsp baking cocoa
1/4 c milk(whole)
2 c confectioners' sugar
choc. curls optional

Steps:

1. Cake: In a small bowl, combine cocoa and hot water, cool, in a large bowl, cream butter and brown sugar until fluffy, add eggs one at a time, beat well, combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition, stir in vanilla, beat.
2. Pour into three greased and floured and wax paper lined 9 inch round baking pans. 350 20 to 25 minutes, test. Cool at least 10 minutes, turn out on wire rack, cool before icing.
3. Filling: In small saucepan, combine sugar and cornstarch, gradually stir in milk until smooth. Bring to a boil cook and stir for 2 minutes or until thickened. Remove from heat and stir in vanilla. Cool completely. In small bowl, cream butter, gradually beat in cooled mixture. Place one cake layer on serving plate, spread with half of the filling and repeat layers.
4. Glaze: In a small saucepan, melt butter; stir in cocoa until smooth, add milk bring to a boil, remove from heat. With an elec. mixer, beat in confectioners' sugar until blended. Cool for 15 minutes or so; spread over top of cake. Garnish with choc. curls if desired. Refrigerate until serving.

Tips:

Use top-notch ingredients: The quality of your ingredients will directly impact the final product, so make sure to use the best you can find. Opt for high-quality cocoa powder, butter, and sugar for the ultimate fudgy texture.
Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix the batter until just combined, then stop. A few lumps are perfectly fine.
Bake the cake in a hot oven: A hot oven will help the cake rise and develop a crispy exterior while keeping the interior fudgy. Preheat your oven to the specified temperature before baking.
Let the cake cool completely before frosting: This will prevent the frosting from melting and becoming runny. Allow the cake to cool for at least an hour before frosting.
Use a toothpick to test for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out with batter or crumbs attached, bake for a few more minutes.

Conclusion:

Indulge in the decadent delight of a fudgy pudgy cake, a symphony of flavors and textures that will tantalize your taste buds. With its irresistibly moist and dense interior, rich chocolatey flavor, and crispy exterior, this cake is a true masterpiece. Whether you're a seasoned baker or a novice in the kitchen, the step-by-step instructions provided in this article will guide you towards creating a perfect fudgy pudgy cake that will impress your loved ones. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving for more. Happy baking!

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 #main-ingredient #preparation #occasion #desserts #oven #refrigerator #dinner-party #cakes #chocolate #taste-mood #sweet #equipment