Chocolate Fudge Cake
This rich Chocolate Fudge Cake with pecans is a cross between a fudge brownie and a chocolate cake. This Chocolate Fudge Cake recipe is made with simple ingredients and it’s perfect with powdered sugar, frosting, or a scoop of ice cream on top.
Servings: 9 servings
Ingredients
- 1 cup pecans
- 1 cup unsalted butter
- 4 oz semi-sweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 4 eggs
- 1 cup all purpose flour
- 2 Tbsp cocoa powder
- 1/4 tsp espresso powder (optional)
- 3/4 tsp salt
- 2 tsp vanilla extract
- powdered sugar, for dusting
Instructions
- Preheat oven to 300 degrees.
Toast The Nuts:
- Line a baking sheet with parchment paper and spread the pecans in a single layer. Toast them in the oven for 5-6 minutes, or until you smell them getting nice and nutty (keep an eye on them, because they can burn quickly). Allow to cool, then chop into smaller pieces. Set aside.
Cake Batter:
- Line a 9x9 square pan with parchment paper (or grease it well). Set aside.
- Melt the unsalted butter and semi-sweet chocolate together until combined. (You can do this on the stove or in the microwave.)
- Add in the granulated sugar and brown sugar, and mix until combined. Allow the mixture to cool about 10 minutes.
- Next, add in the eggs, one at a time. Whisk well after each addition.
- Add in the flour, cocoa powder, espresso powder, and salt. Mix until combined.
- Add in the vanilla extract and mix until combined.
- Lastly, add in the toasted pecans, and mix until combined.
- Pour the chocolate fudge cake batter into the prepared baking dish and bake at 300 degrees for 45-50 minutes, or until a cake tester comes out clean (a few fudgy crumbs stuck to the cake tester is fine).
- Allow to cool at least 45-60 minutes before serving. Dust with powdered sugar or cocoa powder, if desired.