Extraordinary Glazed Fudge Cake Made with a Food Processor
Sneak Preview: This Glazed Fudge Cake recipe is mixed in a food processor to create an exquisite one-layer treat. The velvety smooth chocolate glaze perfectly complements the cake. Or skip the glaze and serve the cake with whipped cream. That’s how my grandkids prefer it.
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Oh, how my family loves this cake. For some forty years, I’ve made it for holidays and birthdays. But there was an issue. It didn’t affect the taste, but the appearance made it unshareable outside of my immediate family.
Recently, I figured out what was going wrong. I was baking the cake at the wrong temperature, which caused it to collapse. Now that I’ve resolved the problem, I’m eager to share this recipe with you and other special people in my life, particularly my two daughters-in-law. I hope they’ll make this cake for me if or when I can no longer make it myself.
Five Reasons Why You Will Adore This Chocolate Cake
- Prepare this cake with a food processor (paid link). While a stand mixer might work, I haven’t tested it myself. You’ll have to work that one out if you choose that method.
- The cake’s uniquely close but tender crumb is a delightful result of using cake flour and blending the batter in a food processor. For those who prefer a denser texture, simply chill the cake before serving.
- What sets this cake apart is its delicate and exquisite chocolate flavor, achieved without the need to melt chocolate over a stove or in a microwave. This method seems to enhance the chocolate’s depth and aroma.
- The glaze adds a perfect finish with its velvety smooth texture, striking a balance between richness and sweetness, reminiscent of chocolate ganache, without whipping cream.
- Serving 10-12 people, this cake is an ideal size for gatherings, offering just enough indulgence without the burden of excessive leftovers common with larger 2 or 3-layer cakes.
Ingredients
Note: I typically label this section as “Ingredients and Substitutions.” However, for this delightful recipe, I’m not suggesting any substitutions, with the exception of the rum or rum extract. Feel free to explore creative alternatives.
Every ingredient in this recipe has been carefully selected for its specific role. In my experience, substitutions like using all-purpose flour instead of cake flour or yogurt in place of sour cream have led to unsatisfactory or even disastrous outcomes. I encourage you to consider a different recipe if you’re missing an ingredient or are hesitant to buy something new.
- CAKE FLOUR: Cake flour (paid link) is a very finely ground flour with low gluten and protein content. It produces a cake with a very tender crumb. I don’t recommend a substitute because this is an important feature of this fabulous cake.
- BAKING POWDER: Make sure it’s not out of date.
- BAKING SODA: Sour cream and baking soda are partners in crime.
- SALT: Salt balances and enhances the sweet flavor. There is such a small amount–please don’t leave it out.
- UNSWEETENED BAKING CHOCOLATE: I can’t recommend any substitutes for unsweetened baking chocolate (paid link). The chocolate flavor in this cake is exquisite because the chocolate is not heated. Instead, it is melted with hot water in the food processor.
- SUGAR: Granulated white sugar contributes to the best texture.
- EGGS: Use large eggs. In the U.S., large eggs weigh an average of 50 grams each. (I say this for reference if you need to use a different-sized egg.)
- COCOA POWDER: I prefer Dutch-processed cocoa powder or black cocoa powder (paid link), but you can also use regular Hershey’s cocoa powder. Do not use hot chocolate mix.
- UNSALTED BUTTER: Be sure your butter is at room temperature. It isn’t creamed like a traditional cake recipe, so the softness is important. If you must use salted butter, cut the salt in the recipe in half.
- RUM or RUM EXTRACT: This is the one ingredient you can leave out or substitute with any other extract that sounds good to you. (Use ½-1 teaspoon with extracts.) Vanilla or almond extracts are good. Or try Kahlua or Amaretto. Have fun with this one.
- SOUR CREAM: Use full-fat sour cream, please.
- SWEET CHOCOLATE: In the U.S., sweet chocolate (paid link) is often called German Sweet Chocolate. (Made famous by a guy with the last name of “German.” The name does not mean this chocolate has any connection with Germany.)
- POWDERED SUGAR: Also known as Confectioners’ sugar. You don’t need much.
- WHITE CANDY COATING: Although not pictured above, I use this to make the white design on top. I find it works better than white chocolate. You could also use powdered sugar and milk frosting, but I prefer the candy coating (paid link). Watch the video to see how I do it.
Tips for Success with Glazed Fudge Birthday Cake
1. Make it in a food processor.
I acquired the original recipe while assisting with a cooking school, a wonderful benefit of being a home economist. The class was taught by Abby Mandel, who had just published a new cookbook called Cuisinart Classroom (paid link). (This recipe is NOT in that cookbook.)
Ms. Mandel was a proponent of using the food processor as a speedy method to prepare chocolate cake without the need to melt the chocolate first. This approach was said to not only save time but also to enhance the flavor of the cake. Based on my experience, I can vouch for this claim. The chocolate flavor in this cake is truly exquisite, offering a rich, moist, and tender texture that’s hard to resist.
Wondering if you can use a food processor for other needs in the kitchen? Try using it to make this fabulous pizza crust, a basic pie crust, mayonnaise, or even grind meat like the ground pork in this soup recipe.
2. Use an 8-inch springform pan for the best results.
- An 8-inch springform pan has taller sides than a standard 8-inch cake pan. When the cake bakes, it will reach the top edge. Be aware that making ill-advised substitutions or baking at too high a temperature may cause the batter to overflow.
- Using a springform pan makes it easier to remove the cake. Be sure to line the bottom with waxed paper or parchment paper.
3. Ensure that all ingredients are at room temperature.
This is a good habit when mixing any cake and, even more importantly, with a food processor.
4. If possible, weigh the flour.
There is less than a cup of flour in this recipe. It’s easy to use too much flour when using measuring cups. (If you have been putting off buying a digital scale (paid link), this is a good excuse.)
How To Make a Glazed Fudge Cake with a Food Processor
Preheat oven to 300˚F (150˚C).
Bake at 300˚F (150˚C) for 15 minutes. Reduce the heat to 275˚F (140˚C) and continue baking for 40-45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
How To Make the Glaze
📌Kitchen Tip📌 If the icing causes the papers to stick, carefully slide a flat knife or spatula under the cake and lift it slightly to separate it from the paper. Then, pull the paper out without messing up your icing job.
FAQ
Yes. Double-wrap it and serve within a month.
There are several possibilities:
1. Pan Choice: If you used a standard 8-inch cake pan instead of the recommended 8-inch springform pan, the lower sides of the regular pan might not have been able to contain the cake as it rose, leading to an overflow. Springform pans have higher sides, which are better suited for cakes that rise significantly.
2. Leavening Agents: An excess of leavening agents like baking powder or baking soda can cause the cake to rise more than expected. It’s crucial to measure these ingredients accurately to prevent the cake from expanding too much and overflowing.
3. Substitutions: Making changes to the recipe, especially with ingredients that affect the cake’s structure and rise, can lead to unexpected results. It’s important to follow the recipe closely and refer to the ingredient list provided to ensure the best outcome. Substituting ingredients without understanding their role in the recipe can alter the cake’s texture and volume, potentially causing it to overflow.
The nature of this cake tends toward soft and tender. It melts in your mouth. Chilling the cake before you serve it will help to cut neater slices and reduce the crumbs.
Parting thoughts: It’s hard for me to express how much I love this cake. I wish I could send you a slice. Don’t miss the video for a helpful overview of the process.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Glazed Fudge Cake Made with a Food Processor
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Video
Ingredients
- ¾ cup + 2 tablespoons (99 g) cake flour 3.5 ounces
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ounces (57 g) unsweetened chocolate
- 1¼ cup (248 g) sugar, divided
- ⅓ cup (76 g) boiling water
- 2 large (100 g) eggs 50 gr each
- 1 tablespoon cocoa powder, unsweetened
- ¾ cup (170 g) butter, unsalted
- ½ cup (123 g) sour cream
- 1 tablespoon dark rum or 1/2 teaspoon rum extract
Glaze
- 3 ounces (85 g) sweet chocolate
- ¼ cup (28 g) powdered sugar
- 2 tablespoons unsalted butter
- 2 tablespoons water
- 2 teaspoons dark rum or vanilla extract
Instructions
Preparing the pan
- Butter an 8-inch springform pan.Cut a circle of wax paper to fit the bottom of the pan and place inside. Preheat oven to 300˚F.
Preparing the cake batter
- Place ¾ cup + 2 tablespoons (99 g) cake flour, 3/4 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt in work bowl of food processor and process 5 seconds to blend and set aside.
- Place 2 ounces (57 g) unsweetened chocolate and ¼ cup sugar into the work bowl and process for 1 minute or until chocolate is finely minced.
- With the machine running, pour ⅓ cup (76 g) boiling water through the feed tube and process until the chocolate is melted.
- Add 2 large (100 g) eggs and 1 tablespoon cocoa powder, unsweetened and process for 1 minute.
- Add the remaining sugar (1 cup) and process for one minute, stopping once to scrape down the inside of the bowl.
- Add ¾ cup (170 g) butter, unsalted (room temperature), and process for 1 minute more.
- Add ½ cup (123 g) sour cream and 1 tablespoon dark rum. Process for 5 seconds.
- Pour the dry ingredients over the chocolate mixture already in the bowl. Combine by turning the machine on and off 3 or 4 times until the flour disappears. Do not over-process.
- Pour the batter into prepared pan and spread evenly with a spatula. Bake for 15 minutes at 300˚F minutes, then turn the temperature back to 275˚F and continue cooking for 45 minutes or until a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool completely before removing from the pan.
Glaze
- Put 3 ounces (85 g) sweet chocolate and ¼ cup (28 g) powdered sugar in the work bowl and pulse the food processor on and off 3 times to chop the chocolate, then process continuously until it is finely minced.
- Boil 2 tablespoons unsalted butter and 2 tablespoons water together. (I do this in the microwave.) With the machine running, pour the hot water and butter through the feed tube and process until the chocolate is melted. Add 2 teaspoons dark rum or vanilla extract and process for 5 more seconds.
- Refrigerate the glaze until it begins to thicken; then spread over the surface and sides of the cake.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.