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Flourless Chocolate Fudge Cake - 3 Icings
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Flourless Chocolate Fudge Cake Recipe - 3 Icings

Flourless Chocolate Fudge Cake is scrumptious on its own, but with 3 Icings to choose from, you've got the BEST Flourless Chocolate Cake recipe right here!
Course Cake
Cuisine American
Keyword Flourless Fudge Cake Recipe - 3 Icings
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings

Equipment

  • 9-inch springform cake pan
  • Mixer

Ingredients

Cake Ingredients

  • 16 tbsp Unsalted Butter 2 sticks
  • 1/4 cup Heavy Cream
  • 8 oz Chocolate chips or squares 70% cacao
  • 5 Eggs
  • 1 cup Sugar
  • 1/4 cup Raw Cacao powder
  • 1/2 tsp Salt
  • Peppermint Icing Ingredients
  • 8 tbsp Butter room temperature
  • 2 cups Powdered sugar
  • 1.5 oz Peppermint Vodka or 1 tsp peppermint extract
  • 1/2 cup Candy Canes (optional) crushed
  • Tiramisu Icing Ingredients
  • 6 tbsp Butter room temperature
  • 2 cups Powdered sugar
  • 2 tbsp Tiramisu Liquor or Coffee Liqueur
  • Chocolate and Raspberry Ingredients
  • 2 cups Powdered sugar
  • 8 tbsp Butter room temperature
  • 1/3 cup Cacao
  • 2 oz Dark chocolate melted
  • 1/4 cup Heavy cream
  • 2 cups Raspberries

Instructions

Cake Preparation

  • Place the soft butter, cream and chocolate squares in a pan on top the stove over low heat, melt completely. Cool completely.
  • Whisk the eggs, sugar and cacao in a large bowl or mixer until light and creamy.
    Slowly pour the melted chocolate mixture into the egg mixture.
  • Preheat the oven to 350.
    Butter the inside of a 9-inch springform pan. Dust a little cacao around the pan.
    Pour the batter inside the prepared pan. Bake for about 40 minutes or until toothpick comes out clean.
    Cool cake completely before icing.

Peppermint Icing Preparation

  • Whip the butter, sugar and vodka together to form a creamy icing.
    Spread across the cooled cake and sprinkle crushed candy canes or other sprinkles of choice.
  • Tiramisu Icing Preparation
  • Whip the butter, sugar and liqueur together to form a cream icing.
    Spread across the cooled cake.
    Additional chocolate candies can be added (optional).
  • Chocolate and Raspberry Preparation
  • Whip the butter, sugar, cacao and cream together until well blended.
  • Whisk in the melted chocolate.
  • Spread the icing over the cake's top and sides.
    Place the raspberries over the top of the cake.