Chocolate Fudge Cake Recipe

April 11, 2007 31 Comments

Chocolate Fudge Cake Recipe

Help Please With A Chocolate Fudge Cake Recipe

Hilary contacted me and asked about helping her find a dense, extremely chocolaty and fudgey, chocolate layer cake. So I contacted Chef Terrell Garrett and he sent me this recipe that he calls, ‘The Absolute, Ultimate, Deep, Dark and Rich Chocolate Fudge Cake.”

With a name like that, who can resist? It’s not a layer cake as requested by Hilary, but I think you will enjoy it like it is.  Chef Garrett says

“This cake is every chocolate lover’s dream and not your typical cake.  It is almost a flour-less chocolate cake and very dense”.

Chocolate Fudge Cake Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 servings

Ingredients

l pound dark chocolate or 2 - 2/3 cups semi-sweet chocolate chips

1/2 cup (1 stick, 4 ounces) unsalted butter

4 large eggs, separated

1 1/2 teaspoons all-purpose flour

1 1/2 teaspoons granulated sugar

1 teaspoon hot water

How To Prepare At Home

Preheat the oven to 325F.

Grease an 8" cake pan and line the bottom with parchment. Set aside.

In a saucepan set over low heat, or in a microwave, melt together the chocolate and butter, stirring till smooth.

Beat in the egg yolks, one at a time, then add the flour, sugar and hot water, stirring till smooth.

In a separate bowl, beat the egg whites till stiff but not dry. Fold them into the chocolate mixture.

Spoon the batter into the prepared pan and bake for 25 minutes (cake won't look done in the center).

Remove the cake from the oven, leaving it in the cake pan, and cool completely on a wire rack. Refrigerate until ready to serve.

Remove the cake from the pan, place it on a plate and serve topped with sweetened whipped cream.

Last modified on Thu 17 July 2014 8:57 am

Comments (31)

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  1. RG says:

    I asked Chef Garrett to describe how he would “beat” the egg yolks and egg whites in his recipe. He said,

    “Beat either with a hand-held mixer or a standing mixer such as Kitchen Aid, until well mixed but don’t overdo it by beating in too much air. Remember, you’re looking for a dense cake and this is surely it. ”

    When I asked him if you could use a common kitchen whisk, he said

    “A whisk will work fine for the eggs. I wouldn’t try one with the rest of the recipe for the chocolate cake, however. The mixture is just too dense. It would require a lot of muscle and would also clog up the whisk. “

  2. Karen says:

    hi, can you recommend an easy to cook chocolate frosting that will go with this chocolate fudge cake?

    thanks in advance.
    Karen

  3. Chef Terrell says:

    Hi Karen
    I don’t think you want any icing for this cake except the whipped cream I suggested in the recipe, because this cake is so rich anything that is regular icing based would be overkill.
    I suggest you try serving it with the whipped cream first to see if you really want to do anything else.

    Chef Terrell

  4. Sheri says:

    How many will this serve?

  5. Sheri says:

    I see the 12 servings – but only an 8-inch pan. Serve thin like a cheesecake, then?

  6. Veronica says:

    Dear Reluctant Gourmet,

    I thought I would try this chocolate cake recipe today – seemed very simple, and so it was. PLEASE tell me what went wrong with this dessert I’ve been dreaming of ever since I read the recipe:
    My cake rose in the pan – looked absolutely gorgeous. With 7 minutes to go, I left the room – came back when I heard the oven ping. And … the kitchen smelt like something was burning. In the oven was a BLACK beautifully domed cake with a charred crust. Oh Well! Determined not to be disappointed, I left it to cool. An hour later I put it into the frig. 2 hours later the dome has deflated and cracked. The outermost layer is hard (burnt) about a 0.5cm ring is sort of cooked and the rest is still molten liquid chocolate.
    So what went wrong?

    I thought that 425 deg was too high but I always try a recipe exactly per instructions for the first time before I decide how I want to change it. I wish I’d gone with my gut feeling and used a lower temperature. Any thoughts that can help? I was keen to try this out before I made it for company I’ve invited over next week.

    Disappointed and deflated!
    Veronica

  7. RG says:

    Hi Veronica,
    Thanks for telling us about your experience with this recipe. I emailed Chef Garrett to tell him about your experiences and see what he has to say, but have not heard back from him yet.

    I also contacted my friend Chef Jenni Field who is a pastry chef and here is what she had to say,

    “Since the entire baking time is only 15 minutes, I have a hard time believing that, after only 7-8 minutes it was doming and rising. My only thought would be that they set the oven to 425C instead of F–if such a thing is even possible on a home oven.

    Having said that, I’ve never seen a cake baked at such a high temp–a muffin, yes, but not a cake. Even so, I can’t imagine that 15 minutes was enough to burn the crust through to a depth of 5 mm unless the oven was set at an extremely high temperature.

    Personally, I would have baked it at 325F. Chocolate–and the bulk of this cake is made of pure chocolate–is very delicate and burns at temperatures over 140F. ”

    Hope that helps.

  8. Veronica says:

    Thanks for that response. My oven only does Farenheit so I couldn’t have gone wrong there. Also I’ve never had a problem with other recipes and when cakes call for a 350 deg oven, this one does just fine. I also did a check with placing a thermometer in it, and its pretty close to true heat.

    I wait with interest to see if Chef Garrett has any advise on this.

    Meanwhile … no chocolate is ever lost in this home. With a chocoholic husband and son, it has been spooned out of the pan in great delight and gone down the hatch just the same!

  9. shirly estrada says:

    i think that fudge cake was totally the best cake ever

  10. Big AC says:

    Fudgealicous

  11. Namrata says:

    I love to bake cakes but my cakes never come out good. plz tell me the temp and time at which i should bake if i am using a microwave. please help.
    thanks

  12. Judy says:

    Before I make the cake, did you find out if the baking temperature is 425 or should it be 325.

  13. RG says:

    I have not heard back from the chef so I would go with 325 degrees F.

  14. Devin says:

    This looks great! I’m going to try it for my family since they are pretty much my test subjects! haha
    -Devin

  15. Nicole Skinner says:

    i like this a lot, the juicy chocolate fudge yum :);)

  16. Jiva says:

    I am only 11 years old and the cake turned out perfect.My family were very proud and it tasted delicious. The only thing that i had to change was the duration of time it was in the oven. I only kept it in 10 more minutes ,other than that it was perfectly wonderful!

    Hi Jiva, I’m thrilled the recipe worked for you. Thanks for sharing. – RG

  17. Randa says:

    Hi, just tried this cake, it looked amazing and I’ve been dreaming of it for a while. So finished baking it yesterday, and tried it today. I substituted stevia in the raw for sugar and unsweetened coco powder melted with butter for the semi-sweet chocolate. I had to put lots of stevia in order to sweeten the unsweetened powder, and I tasted it before mixing everything together. The texture was wonderful, but it had a bitter aftertaste. Any suggestions to making it again with unsweetened cocoa powder or unsweetened baking chocolate squares and stevia? What ratio stevia should I be using for coco powder or for baking squares? Should I use a sugar alcohol instead? The stevia I’m using is branded “no aftertaste”, soo…. not enough stevia to chocolate ratio?

    Hi Randa, for those not familiar with stevia including myself, it is a South American herb that has been used as a sweetener by the Guarani Indians of Paraguay for hundreds of years. Saying that, I’m not sure what ratio you should use of stevia with coco powder and hope someone reading this blog with more insight lets us all know. Otherwise, I would suggest you contact one of the companies that markets this product and hopefully let us know what you find out. – RG

  18. Richard says:

    To Randa. This is cake, CAKE I SAY!, forget stevia ect and eat CAKE. Maybe don’t eat too much but eat CAKE.

  19. Megan says:

    I LOVE THIS CAKE!! I changed a few things the 2nd time and I think it is better.

    I increased to 5 eggs, turned the oven down to 350, cooked for 30 minutes and used a water bath. This cake is like a dream in your mouth.

    Hi Megan, I love when home cooks take a recipe, experiment and find something better. Thanks for sharing. – RG

  20. Linda says:

    How many calories is each slice?

    Hi Linda, I have no idea and I’m sure I don’t want to know. – RG

  21. Laura says:

    Hi,
    I was just wondering the height of this cake.
    I have a specific order for a dense chocolate cake and this sounds amazing but I want to make sure it will be high enough

    Hi Laura, I’d say it is as tall as your 8″ cake pan. – RG

  22. nate says:

    I’m a beginner in this cooking and baking area. i saw this recipe, thought it looked simple enough for me, I’m just not sure about the part where you beat in the yolks into the melted chocolate and butter mixture. Do you take the saucepan off the heat or just continue on low heat? because the batter didn’t look right. Still the final result tasted good. thanks!

    Hi Nate, I would take the saucepan off the heat when beating in the yolks so I have a nice sturdy surface but I’ll ask Chef Jenni. – RG

  23. Jiva says:

    Thank you for the delicious recipe! It tastes amazing! =)

  24. Faz says:

    This cake looks and sounds AMAZING!! I am a chocoholic and cant wait to try this recipe.
    Can you add a picture of a cake slice so I can see what the texture of the cake will look like t compare with my own?
    Thanks!

    Next time I make it Faz -RG

  25. D R V says:

    I appreciate, result in I discovered exactly what I used to be taking a look for. You have ended my 4 day lengthy hunt! God Bless you man. Have a great day. Bye

  26. brandy gallegos says:

    I want to make this desert because ut sounds amazing. I mean ive always liked chocolate and i want to become a chef and im so inspired because of all these amazing, tasty, delicious foods.

  27. Noemi Smith says:

    For the Chocolate Fudge cake should I cook it at 325 or 425?

  28. RG says:

    After talking with a couple of bakers who looked at this recipe, we decided to change the cooking temperature from 425 degrees F to 325 degrees F and extend the cooking time from 15 minutes to 25 minutes. Anyone who tries this recipe with the new time and temp, please let me know your results. Thanks, RG

  29. nalli says:

    I tried this recipe at the posted time and temperature and it was overcooked. Dry. I will try it again and reduce the time and post the result.

  30. Elaine Myers says:

    Could you possibly convert this recipe from cups into grams or ounzes? Also does this make a large deep cake and if not can it just be doubled to make more? Thanks Elaine

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