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Holiday Fudge Cake

Holiday Fudge Cake

  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    4 h
VICKI730

VICKI730

Makes one 9 inch chocolate cake with nutty fudge topping. Substitute your favorite nuts for the pecans in the topping and garnish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan and line bottom with parchment paper.
  2. In a large bowl stir together flour, 3/4 cup sugar, cocoa, instant coffee, baking soda and salt. Beat in 1/2 cup softened butter, sour cream, egg and 1/2 teaspoon vanilla. Beat on medium speed for 3 minutes. Pour batter into prepared pan.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack. Gently peel off parchment paper. Cool completely.
  4. To make the Fudge Nut Glaze: In a small saucepan combine cream, 1/4 cup sugar, 1 tablespoon butter, corn syrup, chocolate chips. Cook over medium heat stirring constantly, until mixture boils. Continue to cook stirring constantly for 5 minutes. Remove from heat and cool 10 minutes. Stir in nuts and vanilla.
  5. Place cake on serving plate. Pour glaze evenly over cake, allowing some to run down sides. Arrange nuts on top. Refrigerate until glaze is firm, about 1 hour.
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Reviews

SHERMON
10

SHERMON

1/30/2005

I made this cake for Christmas and it was a hit. On top of that, it was easy to make. I have already filed it away and plan to make it again.

Karen
6

Karen

10/8/2007

This cake was wonderful, very chocolatey. The glaze was the best tasting I have used. Usually I make a 2 layer cake & end up throwing half of it away (its just me and my husband). This is the perfect size. I know, who would throw away chocolate? Thanks for the great recipe. Karen

ChefMom
5

ChefMom

6/5/2009

This is a delicious, moist cake. Perfect for fudge-lovers. I left the coffee out, since we do not drink it and didn't have any in the house. It tastes great warm and fresh too, if you don't have time to chill it before serving.

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