View cart background image
Free Shipping Over $49

Killer Fudge Cake

Source: Burt Wolf's Origins, Virginia Beach
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 3 See Reviews
Rate/Review this Recipe
Active Time:  1 Hour 10 Minutes
Total Time:  1 Hour 10 Minutes
  Makes one 9-in cake (Serves 8)
To Make the Cake:
6 ounces (1 1/2 sticks) unsalted butter
6 ounces unsweetened chocolate
6 large eggs
3 cups sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
For the Icing:
1 1/2 cups sugar
2 tablespoons instant coffee powder
1 cup heavy cream
5 ounces unsweetened chocolate
4 ounces unsalted butter
1 tablespoon vanilla extract
Chopped toasted pecans or walnuts for decoration
TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt 6 ounces of the butter with the 6 ounces of unsweetened chocolate. When this is melted, remove it from the heat and transfer the mixture to a mixing bowl to cool to room temperature. While the chocolate and butter are cooling, lightly butter the bottoms of two 9-inch round cake pans and line the bottoms with parchment baking paper.

Preheat the oven to 350 degrees F. When the chocolate is cool, add the eggs, sugar, salt and vanilla and whisk together until well combined. Stir in the flour and pour the batter into the prepared baking pans and bake for 35 minutes or until a toothpick, when inserted in the middle, comes out clean. Remove the cakes from the oven and cool them in the pans for 30 minutes. With a knife, loosen the edges of each of the cakes from the pans and turn them out onto a cake rack to cool completely.

TO MAKE THE ICING: While the cakes are baking, prepare the icing. In a small saucepan combine the sugar, instant coffee and heavy cream. Bring this to a boil, and boil gently for 6 minutes. Remove from the heat and add the unsweetened chocolate. After the chocolate has melted, add the butter and vanilla and cool to room temperature.

TO PUT THE CAKE TOGETHER: Set one of the cakes top side up on a plate and cover with a bit of icing. Set the second layer upside down so the bottom is facing up and ice the top and sides. Pat the chopped nuts onto the sides of the cake and center some in the middle of the top layer. Refrigerate the remaining icing until firm. Transfer the icing to a piping bag fitted with a rosette tip and pipe rosettes around the edges. Store the cake in the refrigerator, but bring it back to room temperature before serving.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chocolate Fudge Fantastic
Nutrition Facts per Serving
Yield:   Makes one 9-in cake (Serves 8)
Calories: 1295
Fat. Total: 65g
Fiber: 7g
Carbohydrates, Total: 181g
Sodium: 216mg
% Cal. from Fat: 45%
Cholesterol: 278mg
Protein: 12g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Hildy Reviewed: 12/29/2011
Re: Myra's comment
The recipe stated 6 oz. or 1 1/2 sticks of butter, not cups. That is correct. I think you were reading sticks as cups. Haven't tried recipe yet but it sounds good. I wish this site showed more photos of the finished products.
21 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.