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Chocolate-Glazed Fudge Cake

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Chocolate-Glazed Fudge Cake
  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 16
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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.
By Betty Crocker Kitchens
Updated May 5, 2010

Ingredients

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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Hazelnuts, also called filberts, grow in clusters on trees in temperate climates. The small round nuts are covered in a thin brown bitter skin.
  • tip 2
    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.
  • tip 3
    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

335 Calories, 25g Total Fat, 4g Protein, 23g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1/16 of Recipe
Calories
335
Calories from Fat
225
Total Fat
25g
38%
Saturated Fat
15g
75%
Cholesterol
115mg
38%
Sodium
110mg
5%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
19g
Protein
4g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 5 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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