Rating: 4.57 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
40 mins
cook:
30 mins
additional:
2 hrs 50 mins
total:
4 hrs
Servings:
10
Yield:
1 - 9 inch round pan
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

403 calories; protein 4.4g; carbohydrates 37.6g; fat 27.9g; cholesterol 69.9mg; sodium 248.8mg. Full Nutrition
Advertisement

Reviews (12)

Most helpful positive review

Rating: 5 stars
01/31/2005
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. Read More
(11)

Most helpful critical review

Rating: 3 stars
07/22/2008
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. Read More
(3)
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/30/2005
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. Read More
(11)
Rating: 5 stars
10/08/2007
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 Read More
(6)
Rating: 5 stars
10/15/2006
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!!! Read More
(6)
Advertisement
Rating: 5 stars
11/20/2005
This cake was an absolute favorite in my family!!!!! Read More
(5)
Rating: 5 stars
06/05/2009
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. Read More
(5)
Rating: 5 stars
11/04/2006
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! Read More
(5)
Advertisement
Rating: 5 stars
06/28/2007
this recipe is DELICIOUS!!! Read More
(4)
Rating: 5 stars
04/19/2010
The cake recipe is wonderful! I've made it a half dozen times for various functions and every time people love it. I always bake it in a bundt pan. I haven't used the provided icing recipe. I do a cream cheese icing with cranberries and orange extract. Pulse the dried cranberries in a food processor add them plus 4-5 drops of orange extract to your favorite cream cheese icing recipe and you've got a wonderful icing that pairs with this cake in a spectacular way. Read More
(3)
Rating: 3 stars
07/22/2008
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. Read More
(3)