Chocolate Fudge Cake
The only thing that could make fudge better is if it were the size of a cake. Enjoy the fruit of this recipe at a pace; if you don't, good luck with the heart attack.
How to Make Fudge Cake
Put the ingredients in a bowl, mix, then stick it in the oven.
Despite its notoriously delicate structure, fudge cake has little more to it than whipping up a batch of brownies. There are a few steps noted in the recipe to help you get a better "fudgy" inside, but baking this dish is nearly idiot-proof.
Prep: 20 mins | Cooking: 40 min | Total: 1 hr
Makes 1 cake; 10 servings
Flour (1 1/4 cup)
Cocoa powder (1/2 cup)
Baking soda (1/4 tsp)
Salt (1/2 tsp)
Brown sugar (1/2 cup)
White granulated sugar (1/2 cup)
Butter, melted (1/2 stick)
Canola oil (1/4 cup)
Eggs (2 eggs)
Vanilla extract (1 tsp)
Boiling water (1 cup)
Chocolate chips (1 1/2 cups)
Heavy cream (1 cup)
Vanilla extract (1/4 tsp)
To make the cake: In a bowl, combine flour, cocoa powder, baking soda, and salt. In another large bowl, mix together brown sugar, white sugar, butter, oil, eggs, and vanilla. Pour dry ingredients into the bowl with the wet ingredients and mix.
Preheat oven to 350 °F. Grease down a 9-inch springform cake tin. Line bottom with parchment paper. Dust bottom and sides with flour.
Add boiling water to the other ingredients. Pour batter into cake tin. Place in oven and bake 30-40 minutes. Center should be moist but solid (like a good brownie). Keep cake in its pan while you make the glaze.
To make the glaze: Melt the chocolate chips in a microwave-safe bowl. Mix in heavy cream and vanilla and microwave for another 15 seconds. Stir and pour over your cake. Place the cake in your fridge for at least 3 hours.
Cut the cake up and garnish with whipped cream and some candied nuts (optional). Serve.