Olde Tuskaloosa Fudge Cake

This old Alabama fudge cake is somewhere between a brownie and a cake, and that’s exactly where you want it. Melted unsweetened chocolate and butter from a double boiler create a batter so intensely chocolatey and dense that it barely qualifies as cake.

The two-temperature baking trick is clever. Starting low at 300°F (150°C) lets the center set gently without the edges overcooking, then bumping to 350°F (175°C) finishes everything off with a slight crust on top. When the cake starts pulling away from the sides of the pan, it’s done. Not a minute more.

Dusting the greased pan with cocoa instead of flour is a small detail that makes a real difference. No white floury residue on the edges, just chocolate all the way through.

Chef Tips

• DO NOT OVERCOOK. The recipe says it in all caps for a reason. Overbaked fudge cake turns dry and crumbly instead of dense and fudgy.
• Let it cool for a full 20 minutes before cutting. This cake is too soft and fragile when warm and will crumble if you rush it.
• The batter is stiff, not pourable. Scrape it into the pan and spread it evenly with an offset spatula.
• Use a double boiler (or a bowl over simmering water) for melting the chocolate and butter. Direct heat can scorch the chocolate.

Variations

• Add a teaspoon of instant espresso to the batter to deepen the chocolate flavor without adding coffee taste.
• Top cooled squares with a dusting of powdered sugar for a simple, elegant finish.
• Use walnuts instead of pecans if that’s what you have on hand.