"Makes one 9 inch chocolate cake with nutty fudge topping. Substitute your favorite nuts for the pecans in the topping and garnish." — VICKI730
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unsweetened cocoa powder
1 1/2 teaspoons
instant coffee powder
heavy whipping cream
1 1/2 teaspoons
light corn syrup
semisweet chocolate chips
I made this cake for Christmas and it was a hit. On top of that, it was easy to make. I have already filed it away and plan to make it again.
I so wanted to love this cake. I did not make any changes to the recipe. The consistency is good, the glaze is good, and the cake is moist. Unfortunatley, I just didn't like the flavor of the cake. The rest of my family are die-hard chocolate lovers, and they didn't care for it either. Sorry.
This cake was wonderful, very chocolatey. The glaze was the best tasting I have used. Usually I make a 2 layer cake & end up throwing half of it away (its just me and my husband). This is the perfect size. I know, who would throw away chocolate? Thanks for the great recipe. Karen
This is a delicious, moist cake. Perfect for fudge-lovers. I left the coffee out, since we do not drink it and didn't have any in the house. It tastes great warm and fresh too, if you don't have time to chill it before serving.
This cake was fantastic! I make it over and over again and everyone still loves it! It still tastes good without the pecans, if that isn't a favorite in your family. Enjoy!
I made this cake for a family gathering and everyone loved it! I did not use any pecans or nuts. It still tasted great! I am planning on making it again!
Thanks for this recipe!!!
This cake was an absolute favorite in my family!!!!!
this recipe is DELICIOUS!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Holiday Fudge Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 251
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