Fudge Rounds
A rich and soft chocolate treat sandwiched with a thick fudge filling, perfect for satisfying chocolate cravings.
Ingredients
Cake Ingredients
- 1 cup Unsweetened cocoa powder For real chocolate flavor.
- 1.5 cups All purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda A pinch.
- 0.5 teaspoon Salt Do not skip it, it makes the chocolate pop.
- 0.5 cup Butter Softened.
- 0.75 cup Brown sugar
- 0.5 cup White sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 0.5 cups Milk or buttermilk Either works.
- 1 cup Chocolate chips or chopped chocolate
- 0.5 cup Heavy cream Or milk in a pinch.
Filling
- 1 cup Powdered sugar For the filling.
Instructions
Preparation
- Preheat your oven to 350 F and line two baking sheets with parchment paper.
- In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugars until fluffy.
- Beat in the egg and vanilla, and scrape the bowl to avoid missing any ingredients.
- Add the dry mixture in two parts, alternating with milk and mix until just combined.
- Scoop batter into small rounds on the baking sheet, leaving space between.
- Bake for 8 to 10 minutes until tops are set and spring back when touched.
- Let them cool completely before filling.
Filling
- Heat chocolate chips and cream together until smooth, then let cool slightly.
- Beat in butter and powdered sugar until thick and spreadable.
- If too thick, add a splash of cream; if too loose, add more powdered sugar.
Assembly
- Flip half the cakes upside down, spread filling on top, and cover with the other half.
- Optionally, dip the tops in melted chocolate for a glossy finish.
- Chill assembled rounds if the filling feels slippery.
Notes
Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge. For best texture, let cold ones sit out for 10 minutes before eating. Can freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 15g