Caramel Crunch Fudge Cake
Dense chocolate fudge cake with oats, Kahlua, and chocolate syrup, topped with a broiled brown sugar and nut crunch. One pan, under an hour, and dangerously rich.
YIELD
1 cakePREP
20 minCOOK
35 minREADY
55 minThis cake doesn’t hold back, and honestly, neither should you.
Unsweetened chocolate melts into the batter alongside chocolate syrup and a generous pour of Kahlua (or strong coffee if you prefer), building a fudge-like crumb that’s dense, moist, and deeply chocolatey.
Rolled oats give it unexpected body and chew.
But the real move is the topping: brown sugar, cream, margarine, and chopped nuts get simmered together and poured over the hot cake, then broiled until bubbly and golden.
That caramel crunch on top? It’s what makes people ask for the recipe.
Chef Tips
- Watch the broiler like a hawk. You’re going for bubbly and golden, not scorched. Two minutes can turn to disaster in three.
- Swap the Kahlua for strong brewed coffee if you want to keep it alcohol-free. The coffee flavor carries through beautifully either way.
- Pour the topping over the cake while it’s still screaming hot from the oven. The heat helps it melt into the surface and bond to the crumb.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease 13×9 inch pan.
In large saucepan, melt margarine and chocolate.
Add water; bring to a boil.
Stir in oats, sugar, brown sugar, chocolate syrup, liqueur, vanilla and eggs; mix well.
Stir flour, baking soda, and salt into chocolate mixture, mixing well.
Pour into greased pan.
Bake at 350℉ (180℃) F for 25 to 30 minutes or until cake springs back when touched lightly in center.
As soon as cake is removed from oven, in small saucepan, combine all topping ingredients.
Bring to a boil over medium heat, stirring constantly.
Reduce heat; simmer 2 to 3 minutes or until slightly thickened.
Pour over hot cake.
Broil 4 to 6 inches from heat for about 2 minutes or until topping is bubbly and lightly browned.
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