Fudge as a cake layer?
I have seen countless recipes for cakes that involve a fudge frosting, a soft, gooey layer of fudge that goes between layers of sponge.
I have yet to find any cake/sweet recipes where traditional fudge, the type you make or buy in blocks, is used as a layer in a cake.
Why is this not done? Does anyone know any recipes?
Best Answer
Fudge icing is actually not made with fudge believe it or not, often it's a chocolate buttercream but there are other recipes. There are a few problems I can see with using traditional cooked fudge as a cake layer:
- It is not the right texture for a cake: Imagine you're eating nice fluffy cake and then you run into hard, gummy fudge which welds your mouth shut
- Fudge would be very hard to work with. You cannot spread it, you'd have to roll it out which would be messy
- Traditional fudge would not keep the layers together. Part of the role of the filling is to stick one cake layer to another so that they stay put, and pieces stay together when cut and put on a plate. A cake with a hard fudge filling would would be hard to decorate as any sideways pressure on the top cake layer would make it slide, and when cut it would fall apart.
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How long does homemade fudge frosting last?
You can freeze chocolate fudge frosting in an air-tight container for up to 4 months. Allow it to come to room temperature then give it a good mix before spreading or piping. How long will it keep? This frosting will keep well in the refrigerator for 4-5 days when stored in an air-tight container or ziptop bag.Does chocolate fudge cake contain fudge?
A fudge cake is a chocolate cake containing fudge.Triple Layer Chocolate Fudge Cake Recipe By Food Fusion (Secrets Revealed)
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Answer 2
I have to agree with the other answers and comments that traditional fudge could be awkward as a layer in a cake.
However, many Death by Chocolate Cake recipes do use hot fudge sauce between the layers and/or include a fudge brownie layer.
If you really want to do this, go for it. What's the worst that will happen? You have too much chocolate???
Answer 3
This is certainly doable. But you will have to make the fudge yourself, so you can adjust it to be softer, and maybe even fluffy.
Otherwise, the layer would have to be rather thin, so the point where you could just replace it with some caramel sauce or something and get a better result.
Maybe if you heat the commercial fudge, and mix in something to thin it… I can’t guarantee that it will stay solid though. Also it might brown and stop tasting like you want it.
Anyway, to meta this: It’s basically pure sugar and oil. One of the cheapest, most low-quality things one can use. Why not pick something of higher quality instead and make a great cake? (I find Americans limit themselves to very very few types of ingredients and techniques when making cakes. They’re all nearly the same cake and just look different. Which is why cakes in the US usually are very boring.)
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