Ingredients for Decadent Fudge Cake
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon baking soda
- 1 cup buttermilk
- 3 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate mini-morsels, divided
- 1/2 cup semi-sweet chocolate chips, melted
- Not found with specific measurement in recipe
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, chopped
- 2 tablespoons plus 2 teaspoons shortening, divided
- Not found with specific measurement in recipe (garnish is optional chocolate shavings/curls)
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Decadent Fudge Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Decadent Fudge Cake
- Preheat oven to 300°F (150°C). Grease and flour a 10-inch bundt pan.
- Cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar in a large mixing bowl until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, dissolve 1 teaspoon baking soda in 1 cup buttermilk.
- Gradually add the dry ingredients (3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt) to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup semi-sweet chocolate mini-morsels and ½ cup melted semi-sweet chocolate chips.
- Pour batter into the prepared bundt pan and bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Prepare White Chocolate Glaze:** Melt 4 ounces of white chocolate and 2 tablespoons shortening in a double boiler or microwave until smooth. Drizzle over the cooled cake.
- **Prepare Chocolate Drizzle:** Melt the remaining ½ cup semi-sweet chocolate mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Let cool slightly before drizzling over the white chocolate glaze.
- Garnish with chocolate shavings and white chocolate curls (optional).
Nutrition Information (Approximate per serving)
Sodium
124 g
Sugar
2695g
Fat
1253g
Carbs
327g
