Dessert

Special Fudge Cake

Name: Special Fudge Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: american
Ingredients: 227 g unsalted butter cut into pieces; 400 g granulated sugar; 115 g unsweetened chocolate roughly chopped; 4 pcs large egg; 120 g all-purpose flour; 1 tsp baking powder; 1 tsp vanilla extract; 240 g walnut chopped

This rich, dense cake has a texture similar to a fudge brownie. Made with melted unsweetened chocolate and studded with walnuts, it's intensely flavorful and satisfyingly chewy. It's a simple, single-layer cake perfect for any occasion.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 12
Difficulty: Medium
Per serving: 520 kcal

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

227 gunsalted butter, cut into pieces
400 ggranulated sugar
115 gunsweetened chocolate, roughly chopped
4 pcslarge egg
120 gall-purpose flour
1 tspbaking powder
1 tspvanilla extract
240 gwalnut, chopped

Equipment

saucepan · spatula · wire rack · mixing bowl · oven · whisk · heatproof bowl · 9x13 inch baking pan

The method

Step by step

1
Preheat your oven to 190°C (375°F). Grease and flour a 9x13 inch (23x33 cm) baking pan.
About 5 min
Cook’s note: Using parchment paper with an overhang on two sides will make it easier to lift the cake out of the pan later.
2
Set a heatproof bowl over a saucepan of gently simmering water to create a double boiler. Make sure the bottom of the bowl does not touch the water.
About 3 min
3
Add the unsalted butter, granulated sugar, and chopped unsweetened chocolate to the bowl.
About 8 min
Cook’s note: Stirring occasionally will help everything melt evenly and prevent the chocolate from scorching.
4
Once the mixture is completely melted and smooth, remove the bowl from the heat and set it aside to cool for about 10 minutes until it's just warm to the touch.
About 10 min
Cook’s note: This cooling step is crucial to prevent the hot chocolate from scrambling the eggs in the next step.
5
In a large mixing bowl, beat the eggs until they are light and slightly frothy.
About 2 min
6
While whisking constantly, slowly pour the cooled chocolate mixture into the beaten eggs until it is fully incorporated and the mixture is glossy.
About 2 min
7
In a separate bowl, whisk together the all-purpose flour and baking powder.
About 1 min
8
Add the flour mixture to the chocolate mixture and fold it in with a spatula until just combined. Be careful not to overmix.
About 2 min
9
Stir in the vanilla extract and chopped walnuts.
About 1 min
10
Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.
About 2 min
11
Bake for 25 minutes, or until a toothpick inserted into the center comes out with moist, fudgy crumbs attached.
About 25 min
Cook’s note: Avoid overbaking to maintain the cake's dense, fudgy texture.
12
Let the cake cool completely in the pan on a wire rack before cutting and serving.
About 30 min
Cook’s note: Cooling fully allows the cake to set properly, making it easier to slice cleanly.

Per serving

Nutrition

42%Score

Calories: 520.4kcal
Protein: 7.7g
Carbs: 46.8g
Fat: 35.3g
Fibre: 3.3g
Sugar: 34.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Reheating

Enjoy at room temperature or warm a slice in the microwave for 10-15 seconds for an extra gooey texture.