Holiday Fudge Cake
Source of Recipe
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Recipe Introduction
"Makes one 9 inch chocolate cake with nutty fudge topping. Substitute your favorite nuts for the pecans in the topping and garnish."
1 cup all-purpose flour
3/4 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons instant coffee powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
1/4 cup white sugar
1 tablespoon butter
1 1/2 teaspoons light corn syrup
1/3 cup semisweet chocolate chips
3/4 cup chopped pecans
1/2 teaspoon vanilla extract
10 pecan halves
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.
Makes 10 servings
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