Chocolate-Glazed Fudge Cake

If you think chocolate is the perfect food, this cake is for you--sultry and rich, with semisweet frosting and just a touch of hazelnuts.

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Servings 16

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( 149 ) Ratings

149 Ratings

5 Stars

4 Stars

3 Stars 12%

2 Stars 39%

1 Stars 21%

Member Reviews ( 22 )

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ingredients 9
Prep Time 30 min
Total Time 2 hr 10 min

Ingredients

Cake

1: cup butter

16: oz. semisweet chocolate, chopped

2: teaspoons vanilla

6: eggs, lightly beaten

Glaze

1/4: cup whipping cream

1: tablespoon light corn syrup

1: teaspoon vanilla

3: oz. semisweet chocolate, chopped

Garnish

2: tablespoons chopped toasted hazelnuts (filberts)

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Directions

1 Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.
2 Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.
3 Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.
4 Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.
5 Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Hazelnuts, also called filberts, grow in clusters on trees in temperate climates. The small round nuts are covered in a thin brown bitter skin.

To remove the skin from hazelnuts, place them in a single layer on a cookie sheet and bake at 350°F. for 10 to 15 minutes, or until the skins begin to flake. Fold the hot nuts into a kitchen towel and rub them vigorously until most of the skins come off.

Add sparkle to your dessert party by garnishing this cake with a flourish of edible glitter. Present the cake on a large silver or gold platter decorated with edible glitter which can be found at baking supply stores.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 335
Calories from Fat: 225),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 15g, 15% ),
Cholesterol: 115mg; 115%;
Sodium: 110mg; 110%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 2g 2% Sugars 19g 19% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 12%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 5 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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homersha14

report Posted Jan. 9, 2013 3:47 PM

I would like to know if there is any flour or cake mix used in this recipe? please. thankyou

jadip7

report Posted Dec. 30, 2011 1:31 PM

after the cake has cooled, I spread a layer of rasberry seedless jam on top of cake,then cover with the choc. glaze as directed. top with fresh rasberry around the rim.

Kerrybun

report Posted May. 2, 2011 1:39 PM

This cake is very good! It is rich and smooth like dove chocolate. It makes a beautiful presentation with the smooth glaze on top. To those who had cooked egg pieces in theirs I got around that by cooling the chocolate mixture to 140 degrees before incorporating the beaten eggs. I used the popular brand of semisweet chocolate chips for my semisweet chocolate in this. It was easy and delicious(I like dark chocolate).

cstephenspi

report Posted Mar. 10, 2011 2:23 PM

Does the recipe call for semisweet chocolate chips or bakers semisweet squares?

wpprof

report Posted Apr. 29, 2010 2:11 PM

Fudgey!! I would add some expresso or orange extract to jazz up the choc. flavor.h