Holiday Fudge Cake
Submitted by wm1993
Rich chocolate fudge cake with instant coffee and sour cream, topped with a glossy fudge nut glaze. A single-layer showstopper for holiday dessert tables.
YIELD
8 to 10 servingsPREP
30 minCOOK
30 minREADY
2 hrsThis single-layer chocolate cake gets its deep, complex flavor from a duo of cocoa powder and instant coffee. The coffee doesn’t make it taste like mocha; it just amplifies the chocolate intensity in a way cocoa alone can’t match.
Sour cream keeps the crumb incredibly moist and tender while adding a subtle tang that balances the sweetness. The batter comes together in one bowl, so there’s no fussing with multiple dishes.
The real star here is the fudge nut glaze. Heavy cream, sugar, and semi-sweet chocolate chips are cooked into a pourable ganache-style topping, then studded with hazelnuts or pecans. Pour it while still warm so it drapes down the sides and sets into a glossy, candy-like shell.
Chef Tips
- Don’t skip the instant coffee. It’s the secret weapon that separates a good chocolate cake from a “how did you make this?" chocolate cake.
- Let the glaze cool for the full 10 minutes before pouring. Too hot and it runs right off; too cool and it won’t spread evenly.
- Line the pan with wax paper as directed. This cake is tender and WILL stick without it.
- Refrigerate for a full hour after glazing so the topping sets firm enough to slice cleanly.
Variations
- Swap hazelnuts for pecans or macadamia nuts depending on what you have.
- Add a pinch of cayenne to the glaze for a subtle spicy-chocolate kick.
- Top with flaky sea salt right after glazing for a sweet-salty contrast.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease 9-inch round baking pan; line bottom with wax paper.
Grease paper; flour paper and pan.
In large bowl, stir together flour, sugar, cocoa, instant coffee, baking soda and salt.
Add butter, sour cream, egg and vanilla; beat on low speed of electric mixer until blended.
Increase speed to medium; beat 3 minutes. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; gently peel off wax paper. Cool completely. Prepare FUDGE NUT GLAZE. Place cake on serving plate; pour glaze evenly over cake, allowing some to run down sides. Arrange nuts in decorative design on top. Refrigerate until glaze is firm, about 1 hour. 8 to 10 servings. FUDGE NUT GLAZE: In small saucepan, combine ingredients except nuts and vanilla. Cook over medium heat, stirring constantly, until mixture boils. Continue to cook, stirring constantly, 5 minutes. Remove from heat. Cool 10 minutes; stir in nuts and vanilla.
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