I’m Guilty. I made not just a cake, or simply a chocolate cake, I had to go and make a …
CHOCOLATE. FUDGE. CAKE.
And I’m glad I did!
I’m most definitely a dark chocolate fan. I’m talking about the 70% or more dark kind of chocolate. I would rather have one small piece of dark chocolate over a large candy bar any day! And this Chocolate Fudge Cake falls in that category of “just a little goes a long way” of yumminess.
I actually upped the ante on this one by adding more gorgeous dark chocolate fudge CHUNKS in the batter. I love how with every few bites you end up with a HIT of dark chocolate gooey fudge. The more fudge, the merrier!
You can add any flavor fudge you love, I’m thinking of pimping mine with toffee or peanut butter fudge next time! Oh my goodness I may be making this cake again sooner than I thought, LOL. I’m sure I can come up with a special occasion to bake it again … 😉
So here are my thoughts on baking this beauty…
First, it works best to bake it in an 8 or 9 inch spring-form pan. Even if the pan is a non-stick – butter that baby, then instead of dusting with flour, use cocoa powder (I used Dark Chocolate Cocoa Powder throughout the recipe).
For the Fudge, I used DARK chocolate fudge … this time (ahem). Be generous with the amount of fudge you use, if you prefer a less decadent cake (but why would you?!?) you can decrease the amount of fudge used. I also added another ingredient that proved to add a bit more of a softer crumb to the cake … mayonnaise. I seriously was going to use avocado, because everyone else seems to and it is honestly a wonderful add (and you can substitute the mayo for avocado if you want to)… but my reasoning for not adding an avocado was I didn’t have one in the house at all! So as I was scouring the web for other options, the only option I had in the fridge was mayonnaise…and it works beautifully! Just make sure you use the original or fat free version and NOT the mayo’s made with olive oil because of the taste.
Even though it is full of Dark Chocolate and Fudge, all at one time, it doesn’t leave you with a heavy sinking feeling in your tummy.
A bit rich? Yes. A bit naughty? Yes. A bit yummy? YES!
Once your gorgeous, Dark Chocolate Fudge Cake is ready to serve, top it with a dusting of more Cocoa Powder and a scoop of good quality vanilla ice cream, fresh fruit, whipped cream or simply drizzle it with some heavy cream (double cream). Need more added decadence? Drizzle it with a chocolate sauce and a scattering of more broken Fudgy bits!
Psst….The Fudge Recipe will be coming soon.
- 1 cup Dark Chocolate chips or bars broken up (Semi-Sweet/Plain)
- 3/4 cup Unsalted Butter (plus 1 Tbls for greasing)
- 1/2 cup Soft Dark Brown Sugar
- 1 cup Almonds, ground (you can use sliced or slivered almonds and grind them in a food processor or coffee grinder until a fine powder)
- 2 Tbls Dark Chocolate Cocoa Powder (plus 1 Tbls for dusting)
- 1/4 tsp Salt
- 1 1/4 cup Self-Rising Flour
- 1/3 cup Mayonnaise
- 3 Eggs
- 1/3 cup + 1/4 cup Dark Chocolate Fudge, broken into chunks.
- Preheat oven to 325F. Butter 8 or 9 inch spring-form pan and dust with cocoa, set aside.
- In pan over low heat, melt together butter and Chocolate Chips until smooth. Do not let burn, cook low and slow. Set aside and cool slightly.
- In large mixing bowl, mix together Brown Sugar, Ground Almonds and Salt.
- Sift in Cocoa and Flour and mix well with a fork.
- Add in Eggs beating in til combined.
- Mix in Mayonnaise.
- Pour in cooled, melted Chocolate and mix well. Mixture will thicken after a minute.
- Fold in the 1/3 cup of Fudge chunks.
- In prepared pan, pour in batter and spread out evenly.
- Top the cake with the remaining 1/4 cup of Fudge chunks, partially pushing the Fudge halfway down into the batter.
- Bake in preheated 325F oven for 30 - 35 minutes, depending on your oven.
- Cool for 10 minutes. Remove spring-form ring and and carefully transfer to serving plate, (removing bottom of spring-form as you transfer it over).
- Sift/Dust with remaining 1 Tbls Cocoa Powder over top. Serve with Ice Cream or Whipped Cream. Top with fruit if desired.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.