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chocolate nutty fudge cake

ceodau avatar
Recipe by
Sena Wilson
@ceodau
Lake Jackson, TX

This cake is a decadent indulgence for those of you who love chocolate, peanut butter, and nuts! The soft texture is very moist, dense, and full of rich chocolate flavor. The frosting delights the palate with creamy, chocolate peanut butter and the accent of crunchy, salted cashews. I was on a chocolate binge when I created this recipe. It may have a few extra steps but the results are delicious!

yield 8 to 10
prep time 1 Hr 10 Min
cook time 40 Min
method Bake

Ingredients For chocolate nutty fudge cake

  • 1 oz
    (2 sq.) semi-sweet chocolate
  • 1/2 c
    hot water
  • 1/4 c
    butter, softened
  • 1 1/2 c
    granulated sugar
  • 1/4 c
    sour cream
  • 2
    eggs, room temperature
  • 1 tsp
    vanilla extract
  • 3/4 c
    buttermilk
  • 1 1/2 c
    cake flour
  • 2 Tbsp
    dutch processed cocoa, unsweetened
  • 1/4 tsp
    espresso powder
  • 1 tsp
    baking soda
  • pinch of salt
  • NUTTY FUDGE FROSTING
  • 1 Tbsp
    butter
  • 4 oz
    cream cheese, softened
  • 1/2 c
    nutella
  • 1/4 c
    smooth peanut butter
  • 1 1/2 c
    powdered sugar, approximately
  • 2 Tbsp
    cocoa powder
  • 1-2 tsp
    milk or water
  • 1 c
    crushed cashews
  • CHOCOLATE GLAZE
  • 2 Tbsp
    cocoa powder
  • 5 tsp
    water
  • 1 Tbsp
    butter
  • 1 Tbsp
    white corn syrup
  • 1 c
    powdered sugar

How To Make chocolate nutty fudge cake

  • 1
    Cake: Pre-heat oven to 350 degrees. Line the bottom of a 10" spring-form pan with parchment paper. Grease and dust the sides and bottom of pan with flour. Set aside. Combine the chocolate squares with the hot water; stir until melted and set aside to cool.
  • 2
    Cream butter on high speed of mixer until fluffy; gradually add sugar and beat well. Add the eggs to batter one at a time; mix in vanilla. Stir in the melted chocolate and sour cream.
  • 3
    Combine dry ingredients and add to batter, alternating with the buttermilk, beginning and ending with flour mixture. Blend on low speed after each addition just enough to incorporate mixture; do not overbeat. Pour into the prepared pan. Bake for approximately 35 - 45 minutes or until center of cake tests done. A few crumbs on the cake tester (or toothpick) is okay as this is a dense and moist cake. Cool before frosting.
  • 4
    Nutty Fudge Frosting: Stir together all ingredients except the crushed cashews; gradually add a small amount of milk/water to thin the frosting for spreading consistency only. It is a thick frosting. Remove cake from pan and spread with frosting on sides and top of cooled cake. Top with the crushed cashews. Place in refrigerator for approximately 30 minutes or longer to cool and set icing. Prepare chocolate glaze and drizzle over cooled cake; return the cake to refrigerator for several hours before serving.
  • 5
    Easy Chocolate Glaze: Place all ingredients in a sauce pan on low heat. Stir and cook ONLY until butter melts. Remove from heat and drizzle over cooled frosted cake. Note: This makes extra glaze that can be stored in refrigerator several days, reheated and poured over other "goodies". You can half the glaze recipe if you prefer.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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