Chocolate-Glazed Fudge Cake

Chocolate-Glazed Fudge Cake

If you think chocolate is the perfect food, this cake is for you--sultry and rich, with semisweet frosting and just a touch of hazelnuts.

Prep Time

30

Minutes

Total Time

2:10

Hrs:Mins

Makes

16

servings

Cake
1
cup butter
16
oz. semisweet chocolate, chopped
2
teaspoons vanilla
6
eggs, lightly beaten
Glaze
1/4
cup whipping cream
1
tablespoon light corn syrup
1
teaspoon vanilla
3
oz. semisweet chocolate, chopped
Garnish
2
tablespoons chopped toasted hazelnuts (filberts)
  1. Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.
  2. Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.
  3. Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.
  4. Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.
  5. Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Hazelnuts, also called filberts, grow in clusters on trees in temperate climates. The small round nuts are covered in a thin brown bitter skin.
Kitchen Tip
To remove the skin from hazelnuts, place them in a single layer on a cookie sheet and bake at 350°F. for 10 to 15 minutes, or until the skins begin to flake. Fold the hot nuts into a kitchen towel and rub them vigorously until most of the skins come off.
Make it Special
Add sparkle to your dessert party by garnishing this cake with a flourish of edible glitter. Present the cake on a large silver or gold platter decorated with edible glitter which can be found at baking supply stores.

Nutrition Information:

1 Serving (1/16 of Recipe)
  • Calories 335
    • (Calories from Fat 225),
  • Total Fat 25g
    • (Saturated Fat 15g,),
  • Cholesterol 115mg;
  • Sodium 110mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 2g,
    • Sugars 19g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 5 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.