Chocolate Chip Fudge Cake

Rich chocolate fudge sandwiched between four layers of brown sugar chocolate chip cake topped with vanilla buttercream, fudge splatter and chocolate chips for garnish… this cake is sure to satisfy any chocolate fudge lover in your life!

Chocolate Chip Fudge Cake | JavaCupcake.com

There’s no real reason why I made this cake.  I mean, I’m sure I could come up with a half a dozen excuses why I made this cake.  Actually, that sounds like fun.  Let’s so that! Why I made a Chocolate Chip Fudge Cake…

  • It’s Sunday
  • It’s raining
  • I love cake
  • Chocolate chips are delicious
  • I love cake
  • I needed something new for the blog this week
  • I love cake
  • Fudge – om nom nom
  • My kids needed dessert after dinner tonight
  • My kids love cake

See! Lots of excellent reasons why I needed to make this cake today!

Chocolate Chip Fudge Cake | JavaCupcake.com

Now, let me tell you a little bit about this cake…  It’s a “reverse” cake… meaning you put the dry ingredients into your mixing bowl first then add your wet.  The cake is made with a touch of brown sugar and lots of  Gharidelli 60% cocoa bitter-sweet chocolate chips.  I cut the two layers in half to create four then filled them with thick, delicious chocolate fudge.  I topped the cake with whipped vanilla bean buttercream and garnished it with more chocolate chips and lots of fudge drizzles.

Om.

Nom.

Nom.

Nom.

If you love chocolate chips and fudge as much as I do, then you will definitely love this cake! I think the fudge inside adds even more chocolate flavor to the already amazing layers of cake!

And this fudge sauce… oh em gee.  Whatever you don’t use on this cake, keep!  Warm it and drizzle it over ice cream, chocolate chip cookies, strawberries.  So many uses and so incredibly delicious.

Rich, thick, fudgey goodness.

I may have eaten a spoonful or three. Shhh.  Don’t tell my waist line. Ha!

Chocolate Chip Fudge Cake | JavaCupcake.com

If you need a super fun, unique cake for your next party or special occasion… heck if you want a cake for Sunday dessert… make this chocolate chip cake!  You won’t regret it!

Enjoy!

Chocolate Chip Fudge Cake
 
Prep time
Cook time
 
Serves: 1 4 layer 6-inch cake
Ingredients
Chocolate Chip Cake
  • 9Tbsp unsalted butter, room temperature and cubed
  • ¾ cup buttermilk, room temperature
  • 4 egg whites, 1 egg, room temperature
  • 2 tsp vanilla extract
  • 1¾ cup cake flour
  • 1 cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1¼ cups Gharidelli 60% semi-sweet chocolate chips tossed in 1 Tbsp AP flour
Fudge Sauce
  • ⅔ cup heavy cream
  • ½ cup light corn syrup
  • ⅓ cup light brown sugar, packed
  • ¼ cup Hershey's dark chocolate cocoa powder
  • ¼ tsp salt
  • 7oz Gharidelli 60% bitter-sweet chocolate chips, divided
  • 2 Tbsp unsalted butter
  • 1 tsp vanilla extract
Whipped Vanilla Bean Buttercream
  • 1 cup unsalted butter, room temperature
  • 2 lbs powdered sugar, sifted
  • ½ cup heavy whipping cream
  • seeds of 1 vanilla bean
  • 1 Tbsp vanilla extract
  • ⅛ tsp salt
  • chocolate chips, for garnish
Instructions
Chocolate Chip Cake
  1. Preheat oven to 350 F degrees. Grease, line with parchment paper, grease again and flour 2 6in round cake pans.
  2. In a bowl, measure whisk together the eggs, vanilla and buttermilk. Set aside.
  3. In the bowl of your mixer, combine the flour, granulated and brown sugars, baking powder, and salt on low speed for 1 minute.
  4. Add the cubed, room temperature butter and mix on medium speed until it resembles a coarse meal.
  5. In two parts, add the wet mixture and mix together about 10 seconds.
  6. Remove the bowl from the mixer and add the chocolate chips coated in flour.
  7. With a rubber spatula, scrape the sides of the bowl and fold in the chocolate chips.
  8. Pour half of the batter into each pan.
  9. Bake for 40-45 minutes on the center rack of your oven or until the cakes are golden brown and a toothpick comes out clean.
  10. Cool on a wire rack for 10 minutes before removing the cakes from the pans. Once the cakes have been removed, cool them completely on the wire rack.
Fudge Sauce
  1. In a large pot over medium-high heat, add half the chocolate chips, heavy cream, corn syrup, sugar, cocoa powder and salt. Stir until all the chocolate has melted.
  2. Reduce heat to low and simmer for about 5 minutes.
  3. Add the butter and vanilla and stir until melted.
  4. Add the remaining chocolate chips and stir gently until they have melted.
  5. Pour into a glass bowl to cool completely.
Whipped Vanilla Bean Buttercream
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and beat until smooth. Mix in the vanilla seeds, extract and salt.
  3. Add the rest of the powdered sugar and beat again until smooth.
  4. A tablespoon at a time, add the heavy whipping cream until you reach your desired consistency. Add more or less depending on how thick or thin you want your frosting.
  5. Whip frosting on high for 2-3 minutes.
Assembly
  1. Place first layer of cake onto a piece of wax paper on top of a spinning cake decorating stand.
  2. Pipe around the edge of cake creating a dam for fudge.
  3. Spread a 2 Tbsp - ¼ cup of fudge sauce over the top of the cake on the inside of the frosting dam.
  4. Place second layer of cake and repeat with frosting damn and fudge.
  5. Then place third layer of cake on top and frosting and fill.
  6. Finally, place the top layer on the cake.
  7. Add a thin layer of frosting to the outside of the cake - this is the crumb coat. Place cake in the freezer for about 20 minutes to set.
  8. Spread an even layer of buttercream on the outside of the cake.
  9. Reheat the chocolate fudge until it's thin. Dip a spoon into the fudge sauce and splatter it across the top of the cake.
  10. Garnish with a pile chocolate chips in the center.
Notes
Fudge sauce originally from Created by Diane .

Easy Peanut Butter Swirl Chocolate Fudge

Swirled with peanut butter, this one-bowl fudge is a quick, easy and super delicious treat for the entire family!

Easy Peanut Butter Swirl Chocolate Fudge | JavaCupcake.com

This weekend I’m having a few very special guests come for a visit… Deb and her husband John and their son Jack.  Jack was here this summer for a week of rest while he backpacked and couch surfed across Europe.  This time, I get to see the entire wonderful family (minus big brother David)!   I’ve known Deb since my college days at the University of Washington.  We were in an art class together that changed my life.  I’m blessed to have kept in contact with Deb and her family ever since.  The picture below is of Johh, Deb, Me and Jack at the Flossenburg Castle Ruins during their visit!

The Richards & The Eves @ Flossenburg Castle Ruins | JavaCupcake.com

Typically, I’d bake cupcakes, a big elaborately flavored cake or some super delicious cookies! But, my friends have a son who was recently diagnosed with Celiac disease.  If you didn’t already know, Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley and rye damaging the persons small intestine and over time can cause brain damage. A gluten-free diet is essential to battling this disease.

Easy Peanut Butter Swirl Chocolate Fudge | JavaCupcake.com

When Jack visited this summer, he ate lots of cereal and all the cupcakes (I made Red Velvet Nutella Cupcakes on his last visit) and junk food I had in the house.  Which was totally awesome… but this time, it had to be different.  So, I stocked up on some gluten-free mixes and started planning their visit.

Easy Peanut Butter Swirl Chocolate Fudge | JavaCupcake.com

The first night I’d make a pumpkin chili and serve a gluten-free corn casserole with it.  For dessert, I made this Easy Peanut Butter Swirl Chocolate Fudge.  Really, you can’t go wrong with fudge… everyone loves it.  And finally for breakfast the morning I’ll make gluten free pancakes filled with fresh berries and topped with homemade whipped cream all accompanied by Italian sausage, eggs and of course… lots of coffee!  (PS… They ate every last piece of fudge and I didn’t make breakfast! Deb and John did and it was DELISH!)

Easy Peanut Butter Swirl Chocolate Fudge | JavaCupcake.com

Although they won’t be able to enjoy my cupcakes this visit… I’m hoping that they will enjoy the delicious food I’ve so thoughtfully prepared for them.

Enjoy!

Easy Peanut Butter Swirl Chocolate Fudge
 
Prep time
Total time
 
Serves: 64 1-in squares of fudge
Ingredients
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • ¼ cup peanut butter chips
  • 1 (14 ounce) can Sweetened Condensed Milk, divided
  • 2 Tbsp + 1 tsp unsalted butter, softened
  • pinch of salt
  • 1 tsp + 1 dash vanilla extract
Instructions
  1. Line an 8x8 inch metal pan with wax paper.
  2. In a medium, heavy sauce pan stir together the chocolate chips, 2 Tbsp butter, 1 cup Sweetened Condensed Milk and salt until all the chocolate chips have melted. Stir in 1 tsp vanilla extract. Remove from the heat.
  3. In a small, heavy sauce pan stir together the peanut butter chips, remaining Sweetened Condensed Milk and 1 tsp butter until all the peanut butter chips have melted. Stir in the dash of vanilla extract.
  4. Pour the chocolate mixture into the prepared pan. Using an offset spatula, smooth out the top until level. Drop the pan from 1in high 2-3 times on the counter to get all the air bubbles out.
  5. Dollop the peanut butter mixture evenly across the chocolate. Using a butter knife, swirl the peanut butter into the chocolate.
  6. Allow to set in the refrigerator for 3 hours.
  7. Carefully pull the wax paper up and remove the fudge from the pan. Cut into squares.
  8. Store in an air-tight container in the refrigerator.

Easy Chocolate Fudge – Two Ways!

You can’t make a plate full of Christmas cookies without including fudge! So today, I set out on a mission to find a simple yet delicious recipe for chocolate fudge. I’m not good with a candy thermometer, so I needed a recipe that didn’t call for one. Martha Stewart provided just that recipe for me this year.

Easy Fudge Two Ways by JavaCupake.com

I know… Martha Stewart hasn’t typically given me good recipes. Most I’ve tried turn out bland and I wonder what the heck their recipe testers were thinking. BUT… I figured I’d give this fudge a try. I mean really, how hard is it to mess up cream and chocolate?

Easy Fudge Two Ways by JavaCupake.com-2

I made this fudge two ways.  The first I mixed in Peanut Butter M&Ms and the second I mixed in Heath toffee pieces and pretzel chunks.  Both of these flavor combinations are sure to be a huge hit with my friends!  PB & chocolate and salty & sweet.  Can’t go wrong with those flavor combos!

Easy Fudge Two Ways by JavaCupake.com-3

Really, you could mix just about anything into this fudge… nuts, other chips (white, dark, butterscotch), any other candies, cookies, pretzels.  They sky is the limit!

Easy Fudge Two Ways by JavaCupake.com-4

What are you going to mix into your fudge?

Easy Chocolate Fudge – Two Ways!
 
Prep time
Total time
 
Serves: 36 pieces of fudge per batch
Ingredients
  • 2 Tbsp unsalted butter, room temperature
  • 3 cups semi-sweet chocolate chips
  • 1 14oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2½ cups pretzel pieces (chop them first, then measure)
  • ½ cup + 2 Tbsp Heath Bar toffee pieces
  • 2 cups Peanut Butter M&Ms
  • NOTE: If you're making both types of fudge, you'll need to have double the ingredients. This makes one batch.
Instructions
  1. Lightly spray 8x8 pan with cooking spray and line with parchment paper so that it hangs over the edges of the pan.
  2. Combine butter, chocolate chips, condensed milk, vanilla extract and salt in a medium heat proof bowl. Set the bowl over a simmering water.
  3. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from the heat and fold in 2 cups of pretzels and ½ cup toffee pieces.
  4. Spread the fudge evenly into the prepared pan. Smooth out the top.
  5. Press ½ cup pretzels and 2 Tbsp toffee into the top of the fudge.
  6. Refrigerate several hours until firm. Cut into 36 squares.
  7. Repeat process using the M&Ms instead of the pretzels/toffee.
  8. Store in an airtight container up to 2 weeks.

Grandma Dillow’s Peanut Butter Fudge

Facebook is a wonderful thing.  It allows me to stay in daily contact with friends both near and far.  It allows me to learn, share and create ideas with friends, family, and even perfect strangers.

A few days ago, my friend Erica (she’s an Army Wife too & our husbands worked together at JBLM in Tacoma, WA.) said she was making peanut butter fudge and my ears perked up like a dog who heard a fire truck and wanted to run after it!  Immediately, I asked for the recipe and Erica responded with 5 simple ingredients.  Seriously, could fudge be that easy?  This recipe comes from her Grandma Dillow… which means it’s sure to be a winner if it comes from Grandma!

So today, I tried it.  Erica’s recipe didn’t call for the use of a candy thermometer, but I had a brand new one I wanted to try out, so I used mine.  I can’t say I’ve ever really been a successful fudge maker, but after making this recipe… I think I am!

Grandma Dillow didn’t top her fudge with chocolate, but I LOVE chocolate and peanut butter so, I added a thin layer of chocolate to the top of the fudge.  YUM!

Thanks Grandma Dillow and thanks to Erica for sharing this yummy family recipe!

If you’re like me and are new to making fudge, read this helpful post: Tips for Making the Perfect Fudge!

5 from 1 reviews
Grandma Dillow’s Peanut Butter Fudge
 
Cook time
Total time
 
Grandma's perfect peanut butter fudge... with a twist!
Serves: 64 1-in squares
Ingredients
  • 2 cups sugar
  • 8 Tbsp unsalted butter, cubed
  • ½ cup milk or heavy cream
  • 9oz (about 1 heaping cup) creamy peanut butter
  • 1 Tbsp vanilla
  • 1 cup mini chocolate chips + 2 Tbsp for garnish (optional)
Tools Needed:
  • Medium/large heavy-sided sauce pan
  • Wooden spoon
  • Candy Therometer
  • Small off-set metal spatula
  • 8x8 baking dish + 1 Tbsp butter for greasing
Instructions
  1. Butter the bottom and sides of an 8x8 baking dish. (I used glass, but a metal dish is okay too.)
  2. Measure out the peanut butter & vanilla, set aside.
  3. In a medium/large heavy-sided sauce pan, bring the butter, sugar and milk to a boil - stirring constantly using a wooden spoon.
  4. While constantly stirring, bring mixture to 240-244 F degrees. Remove from heat and immediately mix in the peanut butter and vanilla.
  5. Press fudge into prepared dish using a small off-set metal spatula.
  6. OPTIONAL: While still warm, sprinkle chocolate chips evenly over the top of the fudge. Using a small off-set spatula, once the chocolate begins to melt, spread it evenly. Allow to cool about 10 minutes then sprinkle evenly remaining 2 Tbsp mini chips as garnish without spreading.
  7. Allow to cool completely before cutting and serving. NOTE: If you need to cut it sooner, place in the fridge for 30 minutes.