Chocolate Fudge Layered Cake – Indulge in Decadence!

[MASTERBAKER]

Simple Recipes​

16h ·

Chocolate Fudge Layered Cake – Indulge in Decadence!

This ultra-rich brownie cake layered with silky ganache is the perfect treat for chocolate lovers. Each bite is a decadent blend of fudgy texture and creamy topping that will leave everyone asking for seconds!
Ingredients
For the Brownie Cake:
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ tsp salt
1 tsp baking powder
1 cup chocolate chips (semi-sweet or dark)
For the Ganache Topping:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
Directions

Prepare the Brownie Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar until well combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan.

Make the Ganache Topping:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (avoid boiling).
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until the mixture is smooth and glossy.

Assemble the Cake:
Pour the ganache over the cooled brownie cake, spreading it evenly with a spatula.
Let the ganache set at room temperature for a softer texture, or refrigerate for a firmer finish.

Serve:
Slice into squares or rectangles and serve. For an elegant touch, top each slice with:
Whipped cream
Fresh berries
A sprinkle of powdered sugar
Tips for Perfect Results
Add a Crunchy Twist: Mix chopped nuts like walnuts or pecans into the brownie batter.
Extra Ganache: Double the ganache recipe for an even thicker layer.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for 1 week.
Enjoy this irresistible combination of fudgy brownie and smooth ganache—it's the ultimate chocolate dream!

 

[MASTERBAKER]

Dive into Decadence: Black Forest Cheesecake Bliss!

Ingredients

For the Chocolate Cheesecake:
2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup sugar
1 cup sour cream
3 large eggs
1 cup melted dark chocolate
1 tsp vanilla extract
For the Cherry Filling:
2 cups pitted cherries (fresh or canned)
1/2 cup sugar
1 tbsp cornstarch
1/2 cup water
1 tbsp lemon juice
For the Topping:
Whipped cream
Chocolate shavings
Extra cherries
Directions

1. Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a bowl, combine chocolate cookie crumbs and melted butter. Mix well and press into the bottom of a springform pan.
Bake the crust for 10 minutes and let it cool completely.
2. Make the Cheesecake Batter:
Beat cream cheese in a large bowl until smooth. Add sugar and mix until combined.
Mix in sour cream, then add eggs one at a time, blending well after each.
Stir in melted dark chocolate and vanilla extract until smooth and creamy.
3. Bake the Cheesecake:
Pour the cheesecake batter over the cooled crust.
Bake for 50–60 minutes, or until the center is just set. Turn off the oven and allow the cheesecake to cool inside for 1 hour to prevent cracks.
Refrigerate the cheesecake for at least 4 hours or overnight.
4. Make the Cherry Filling:
In a saucepan, combine cherries, sugar, cornstarch, water, and lemon juice.
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Let it cool completely.
5. Assemble and Serve:
Top the chilled cheesecake with the cherry filling.
Decorate with dollops of whipped cream, chocolate shavings, and extra cherries.
Prep Time: 25 minutes
Cook Time: 1 hour
Cooling/Chill Time: 5+ hours
Total Time: ~6.5 hours
Servings: 12




All reactions:
5.9K5.9K

 

[MASTERBAKER]

 

[MASTERBAKER]

 

[MASTERBAKER]

 

[MASTERBAKER]

 

[MASTERBAKER]

 

[MASTERBAKER]

 

[MASTERBAKER]

 

[MASTERBAKER]

 

[MASTERBAKER]

Black Forest Cheesecake

For the crust:

2 cups (500 ml) chocolate cookie crumbs
1/4 cup (60 ml) butter, melted
For the cheesecake filling:
3 packages (8 oz) cream cheese, softened
1 cup (250 ml) sugar
3 large eggs
1/4 cup (60 ml) cocoa powder
1/2 cup (125 ml) sour cream
1 tsp (5 ml) vanilla extract
For the cherry filling:
1 cup (250 ml) cherry pie filling
1/2 cup (125 ml) fresh cherries for garnish
For the chocolate drizzle:
1/2 cup (125 ml) semisweet chocolate chips
2 tbsp (30 ml) 35% cream

Prepare the crust:
Preheat oven to 325°F (163°C). Combine the chocolate chip cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

Make the cheesecake filling:
Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
Fold in the cocoa powder, sour cream, and vanilla extract until blended.

Bake the cake:
Pour the cheesecake filling over the crust.
Bake for 50 to 60 minutes, or until the center is set but slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
Refrigerate the cheesecake for at least 4 hours or overnight.

Add the toppings:
Spread the cherry pie filling over the chilled cheesecake.
Melt the chocolate chips with the heavy cream and drizzle over the top.
Garnish and serve:
Add fresh cherries for an elegant touch and slice them to serve.

 

[MASTERBAKER]

SV88 ·
Follow​

April 6 at 1:00 PM ·


No-Bake Orange Creamsicle Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup fresh orange juice
1 tablespoon orange zest
1/4 cup orange gelatin (Jell-O)
1 teaspoon orange extract
Directions:
In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter and mix until evenly coated.
Press the mixture into the bottom of a 9-inch springform pan or pie dish to form the crust. Chill in the refrigerator for at least 30 minutes to firm up.
In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until combined.
In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Add the orange juice, orange zest, orange gelatin, and orange extract to the cream cheese mixture, folding them in until fully incorporated.
Pour the cheesecake mixture onto the chilled crust and smooth the top.
Refrigerate the cheesecake for at least 4 hours, or overnight, to set.
Garnish with additional orange zest or whipped cream before serving, if desired.
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 250 kcal (per serving) | Servings: 8 servings