The recipe for Quick Chocolate Fudge is from the C&H Powdered Sugar box.
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There is a decadent caramel fudge layer cake.For the holidays, try this recipe by Tutti Dolci.
Tutti Dolci is about baking and desserts.Laura's goal is to inspire her audience to bake from scratch and equip them to master baking at home, from easy weeknight baking to showstopper occasion recipes and modern twists on classic desserts.
Cook sugar in a heavy saucepan with a heat-resistant spatula.Continue cooking until the sugar clumps into a light amber colored liquid.
Once the sugar is completely melted, whisk a few pieces of butter at a time.Slowly whisk in heavy cream.Put the mixture into a glass bowl and let it boil for a minute.Stir in salt.Cool to room temperature and chill until ready to use.
Place the cake pans in the oven at 350F.Make a well in the center of the flour, cocoa, baking powder, and baking soda mixture by tossing it in a large bowl.Add sugars, eggs, egg yolk, milk, yogurt, oil, and vanilla to the flour mixture.Add boiling water to the batter to make it smooth.Add chopped chocolate.
The batter should be spread evenly between the cake pans.Air bubbles can be reduced with tap pans.
When cakes come back to the touch, a toothpick inserted in the center comes out with a few crumbs, and the edges are pulling slightly away from the pan.cakes on a wire rack
The butter and salt should be smooth.Beat in cinnamon.On low speed, mix in 2 cups of powdered sugar.Once incorporated, mix in salted caramel sauce.Add 1 cup powdered sugar with the mixer on low speed.The frosting should be light and airy after 1 minute.
The chocolate should be placed in a medium bowl.Bring heavy cream to a boil in a small saucepan.Allow heavy cream to stand for 2 minutes before stirring.Allow the ganache to stand for 10 minutes.
The tops should be trimmed with a knife.Place one layer on a rotating stand and use an offset spatula to swirl frosting over the cake layer.Spread the salted caramel sauce out from the middle of the frosting and leave a 1 inch border.
Spread the second cake layer with the remaining frosting.The cake should be chilled for 20 minutes before using a small spoon to make a ganache around the top edge.There is chocolate on top of the cake.The cake should be chilled for 20 minutes before serving.