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Fudge Rounds

Ingredients

For the cakes:

  • ½ cup plus 2 tablespoons unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all purpose flour
  • 6 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For the filling:

  • ½ cup unsalted butter softened
  • ½ teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • pinch of salt
  • 1 ½ cups powdered sugar
  • 1-2 tablespoons heavy cream or milk

For the chocolate drizzle:

  • ¼ cup semisweet chocolate chips
  • ½ teaspoon canola oil

Instructions

To make the cakes:

  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In the bowl of a mixer fitted with a paddle attachment, cream together butt and sugar until light in color and fluffy. Add the egg and vanilla; mix well.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the butter mixture and beat just until combined.
  4. Scoop rounded pingpong ball-sized balls of batter onto the prepared baking sheet. Bake for 9-11 minutes, until the centers no longer look wet. Let cool on baking sheet for a minute or 2 and then transfer to a wire rack to cool completely. Repeat with remaining batter.

To make the filling:

  1. In a clean bowl, cream the butter until light and fluffy. Add the vanilla and mix well. Sift the cocoa powder and powdered sugar together; add to the butter in small batches and beat until all the sugar is incorporated. Add heavy cream 1 tablespoon at a time until your filling reaches desired consistency.
  2. When cakes are cool, spread a bit of the filling on half of them and then top with another cake.

To make chocolate drizzle:

  1. Microwave the chocolate and oil in 20 second bursts, stirring between each one, until the chocolate is melted. Drizzle over each cake. Let sit until chocolate is set.

Recipe Notes

High altitude: I added an extra egg because I wanted the cakes to stay very soft.