Decadent Fudge Cake Recipe
- 1 cup butter, softened
- 1-1/2 cups sugar
- 4 large eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 2-1/2 cups all-purpose flour
- 8 ounces German sweet chocolate, melted
- 1 cup chocolate syrup
- 2 teaspoons vanilla extract
- 1-1/4 cups miniature semisweet chocolate chips, divided
- 4 ounces white baking chocolate, chopped
- 2 tablespoons plus 1 teaspoon shortening, divided
- 1. Cream butter in a large bowl. Gradually mix in sugar. Add eggs, one at a time, beating well after each addition. Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 15 minutes or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely.
- 2. Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth. Remove from the heat; cool slightly. Drizzle over white chocolate. Yield: 16-20 servings.
1 piece: 315 calories, 17g fat (9g saturated fat), 68mg cholesterol, 153mg sodium, 39g carbohydrate (26g sugars, 1g fiber), 4g protein .
Reviews for Decadent Fudge Cake
"For deep chocolate lovers, this recipe is really good. The cake is a very dense, rich cake, and my husband really liked the fudgy glaze and the chocolate chips in the cake as well. If you don't have "chocoholic" taste buds, go with another recipe... this one is definitely rich! It was easy to make as well. Served it for Easter dinner desert as one option for a buffet with a scoop of ice cream."
"This cake turned out delicious, and was pretty simple to make. I was very surprised how thick the batter was; I had to actually spoon it into the pan, because it wouldn't pour. Both the toppings were also too thick to pour - I ended up frosting the top of the cake with the white chocolate mixture, and then added some of the extra chocolate syrup to the melted mini-chips and butter so I could make the drizzle pattern. All and all, though, it was a wonderful cake, my guests totally loved it. After dessert and sending pieces home with three people there was nothing left!"