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Chocolate Fudge Groom's Cake Zoom

Chocolate Fudge Groom's Cake Recipe


Served as a groom's cake or as the main cake, chocolate gives guests a great alternative look and taste to traditional wedding cakes.
Makes: 6 cups of batter.
Skill Level: None

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Step 1

Preheat oven to 350°F. Combine flour, baking powder, soda and salt. Cream butter and sugar together until light in texture. Add eggs and vanilla to creamed mixture. Beat thoroughly. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Add melted chocolate and beat thoroughly.

Step 2

Brush two 8 or 9 in. cake pans with Cake Release or generously grease pans with solid vegetable shortening and flour, or use Cake Release ( Click here for complete instructions on preparing baking pans.) Pour batter into pans. Bake for 35-40 minutes or until top springs back when touched lightly in center.

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Ingredients

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all-purpose flour

2 cups all-purpose flour (unsifted)

baking powder

1 teaspoon baking powder

baking soda

1 teaspoon baking soda

salt

1/2 teaspoon salt

butter or margarine

3/4 cup butter or margarine (room temperature)

sugar

2 cups sugar

eggs

3 eggs

milk

1 1/2 cups milk

unsweetened chocolate

3 ounces unsweetened chocolate (melted)

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Chocolate Fudge Groom's Cake is rated 3.8 out of 5 by 24.
Rated 4 out of 5 by from Great taste! Needs 1/2tsp soda (instead of 1) I've made this cake a number of times and love it! I noticed the first time I made it that the center rose more than normal and than sunk after taking it out. It's a simple fix - the excess rise is caused by too much baking soda, thus causing it to have an opposite reaction (sinking) once it cools. I cut the baking soda from 1 Tsp to 1/2 tsp and it comes out perfectly every time!
Date published: 2016-09-03
Rated 5 out of 5 by from I have used this cake several times for all different occasions. I have always had good luck with it. It tastes great and it decorates easy enough. It yields way more than what the recipe says. I used 2 batches to make 100 cupcakes. I don't think that I strayed from the recipe, but I have had different results than other reviewers. My cake never falls.
Date published: 2015-07-08
Rated 1 out of 5 by from This cake repeatedly fails to rise in the center. I don't have this problem with any of the other cakes I've made, so I agree with other users that it's the recipe or the instructions. Sure it tastes good, but it sinks in the center every time so who cares what it tastes like! I've tried more baking soda, and mixing it less, and get the same results consistently. I guess it would work for cake balls, but that's about it. Disappointing!
Date published: 2015-02-05
Rated 3 out of 5 by from I had the same problem as others. The first time I made the batter, filled the pans (round, 2 inch depth), and baked them, the pans overflowed in the oven even though I measured exact batter amounts. I assumed I mixed the batter wrong, so did a second batch, filled the pans with even less batter, and they just barely stayed in the pan. I've made this recipe three times and not only does the batter rise far more than regular cake batter, the middle sinks every single time no matter what you do. The taste of the cake after it's baked is great. Very rich and moist. It's soft, which is great for eating, but not so great for working with in a stacked cake.
Date published: 2014-10-22
Rated 4 out of 5 by from I discovered this recipe years ago on the back of the insert that comes with cake pans. I've been using this recipe for almost 8 years now. I've tried multiple recipes and always come back to this one, so it makes me wonder I even bother with others? I do make some adjustments though. I cut the sugar to one cup and use semi-sweet chocolate instead. I also use 2 tsp of vanilla just because I love the taste of it.
Date published: 2014-09-17
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