Decadent Fudge Cake
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
Reviews
Can't wait to make this. I had someone give me a piece of homemade chocolate cake (secret recipe) they wouldn't share and I have been trying to find one like it. Since I am less than 5 miles away from Anna in Yorktown, VA, (Gloucester Point, VA) I am thinking by the reviews this may very well be the one! Thank you Anna!!
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.
Put me in a chocolate coma...but will make it again! Delicious and moist and so chocolatey!
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.
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!