Decadent Fudge Cake

Name: Decadent Fudge Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 16 servings.
Ingredients: 1 cup butter, softened; 1-1/2 cups sugar; 4 large eggs, room temperature; 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

Everyone loves the rich flavor in this decadent cake made with four types of chocolate. —Anna Hogge, Yorktown, Virginia

Ingredients

1 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
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

Directions

Cream butter in a large bowl. Gradually mix in sugar. Add 1 egg 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 1-1/4 hours or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely.
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.

Nutrition Facts

1 piece: 519 calories, 25g fat (15g saturated fat), 78mg cholesterol, 192mg sodium, 63g carbohydrate (44g sugars, 2g fiber), 7g protein.

Originally published as Decadent Fudge Cake in Sweet and Scrumptious Chocolate

Reviews

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Average Rating:

R L

Sep 30, 2019

This is the chocolate pound cake recipe that I have been looking for forever! THANK YOU.....So rich and moist with the deepest chocolate flavor without using bitter sweet ingredients or coffee. It is truly....DECADENT! The picture clearly shows a bundt cake but there was too much batter for my large pan.....so next time large Tube Pan for sure. Found an older recipe that a reviewer mentioned cooking at 300 for longer. Did that since my oven is hot and my pan was dark.
rena 55

Feb 4, 2019

Put me in a chocolate coma...but will make it again! Delicious and moist and so chocolatey!
Shena

Dec 14, 2017

It's the best cake ever! I first made this cake as a teenager many years ago, it was perfect then and perfect now! So chocolatey and delicious.Only difference from my recipe is mine bakes at 300? for 1:25-35 minutes.
Gramma Amy

Apr 11, 2016

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.
bleeding_rose

Jan 13, 2014

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!