Holiday Fudge Cake

Makes one 9 inch chocolate cake with nutty fudge topping. Substitute your favorite nuts for the pecans in the topping and garnish.

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 403 Calories

Ingredients

• ½ cup butter, softened
• 1 egg
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ¾ cup white sugar
• ½ teaspoon vanilla extract
• ¾ teaspoon baking soda
• ¼ cup unsweetened cocoa powder
• ¼ cup white sugar
• ¾ cup chopped pecans
• 1 tablespoon butter
• ½ cup heavy whipping cream
• ¾ cup sour cream
• ⅓ cup semisweet chocolate chips
• 1 ½ teaspoons light corn syrup
• 10 pecan halves
• 1 ½ teaspoons instant coffee powder

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan and line bottom with parchment paper.

Step 2

In a large bowl stir together flour, 3/4 cup sugar, cocoa, instant coffee, baking soda and salt. Beat in 1/2 cup softened butter, sour cream, egg and 1/2 teaspoon vanilla. Beat on medium speed for 3 minutes. Pour batter into prepared pan.

Step 3

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack. Gently peel off parchment paper. Cool completely.

Step 4

To make the Fudge Nut Glaze: In a small saucepan combine cream, 1/4 cup sugar, 1 tablespoon butter, corn syrup, chocolate chips. Cook over medium heat stirring constantly, until mixture boils. Continue to cook stirring constantly for 5 minutes. Remove from heat and cool 10 minutes. Stir in nuts and vanilla.

Step 5

Place cake on serving plate. Pour glaze evenly over cake, allowing some to run down sides. Arrange nuts on top. Refrigerate until glaze is firm, about 1 hour.