Food Processor Glazed Fudge Cake
Sneak Preview: This Glazed Fudge Cake, mixed effortlessly in a food processor, is a decadent one-layer delight. Top it with velvety chocolate glaze or skip it for whipped cream—my grandkids’ favorite! Bakes in 1 hour but it needs to cool before glazing and serving.
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My family has adored this cake for over 40 years, making it a staple for holidays and birthdays.
I’m thrilled to share this recipe with you and my loved ones, especially my daughters-in-law. One day, I hope they’ll bake it for me when I can no longer do it myself.
2/20/26 Note: I have changed the directions to use a 9-inch pan instead of an 8-inch pan. This helps to avoid a cake that falls in the middle. Ensuring that all ingredients are room temperature is non-negotiable. I’ve also discovered that preheating the oven to 350˚F before turning it back to 300˚F when you put the cake in seems to help.
Ingredients & Substitutions
CAKE FLOUR: The fine texture ensures a tender crumb—don’t substitute.
UNSWEETENED CHOCOLATE: Melted directly in the food processor.
COCOA POWDER: Dutch-processed for deep flavor.
RUM OR EXTRACT: Adds depth—use vanilla or Amaretto if preferred.
SOUR CREAM: Full-fat for richness and moisture. Sub with full-fat yogurt if desperate.
How to Make Glazed Fudge Cake in a Food Processor
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
How To Make the Glaze
Food Processor Glazed Fudge Cake
Video
Ingredients
- 1 cup (112 g) cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ounces (57 g) unsweetened chocolate
- ¼ cup (248 g) granulated sugar
- ⅓ cup (76 g) boiling water
- 2 large (100 g) eggs
- 1 cup granulated sugar
- 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 a 9-inch springform pan and line the bottom with wax paper cut to fit.
- Preheat oven to 350˚F (150˚C).
Making the Cake Batter
- Blend Dry Ingredients: In a food processor, blend 1 cup (112 g) cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt in work bowl of food processor and process for 5 seconds to blend. Set aside.
- Prepare Chocolate Mixture: • Place 2 ounces (57 g) unsweetened chocolate and ¼ cup (248 g) granulated sugar into the work bowl. Process for 1 minute 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.
- Continue Adding Ingredients: • Add 2 large (100 g) eggs and 1 tablespoon cocoa powder, unsweetened and process for 1 minute.• Add the remaining 1 cup granulated sugar 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 or 1/2 teaspoon rum extract. Process for 5 seconds.
- Dry Ingredients: Pour the dry ingredients over the chocolate mixture already in the bowl. Pulse 3 or 4 times until the flour disappears. Do not over-process.
- Bake: Pour the batter into prepared pan and spread evenly. Turn the oven back to 300˚F. and bake for 1 hour or until a toothpick comes out clean. (Note: I like to leave the cake in the oven an extra 15 minutes with the oven turned off and the door cracked open to make sure it doesn't fall in the middle.) Cool completely before removing from the pan
Making the Glaze
- Chocolate Mixture: In the food processor, combine: 3 ounces (85 g) sweet chocolate and ¼ cup (28 g) powdered sugar in the work bowl. Pulse 3 times, then process until finely minced.
- Melt Glaze: • Boil 2 tablespoons unsalted butter and 2 tablespoons water together. (I do this in the microwave.) Pour hot mixture into the processor while running. Blend until 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
- Melt 1 oz white chocolate in a plastic bag (microwave until soft).
- Snip a small corner of the bag and pipe parallel lines over the glaze.
- Use a knife to draw lines across the white chocolate to create a chevron pattern. (See video)
Depending on your pans, this recipe may overflow a standard cake pan while baking. Why is my cake crumbly?
This cake is soft and delicate. Chill before slicing for cleaner cuts.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final 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.
Need more recipes to make in your food processor now that you have it out: Try using it to make this fabulous pizza crust dough in less than a minute, a basic pie crust, mayonnaise that lasts a month, or even grind meat like the ground pork in this soup recipe.
Thank you, Paula, for this delicious recipe! NEXT time I’ll make it by the directions as I usually do for all of your great recipes? Today I wasn’t able to get to the store, but wanted to make this cake. Used whole wheat pastry flour plus cornstarch for cake flour sub. Due to husband’s restrictions, used a sugar sub for 1/3 of the sugar and lactose free sour cream. Dusted with powdered sugar. It did sink in the middle a little when it cooled, but tastes wonderful! Even though completely baked, the texture in the middle is almost creamy, while the more cooked outer edges are soft crumbs. Really fun to make it entirely in the food processor!
I am so happy THE cake is back on the blog! I can attest to how delicious it tastes. I have never attempted to make it but I will now! ❤️
The original recipe for this Cake appeared in Cusinart Magazine, about 20 years ago……….and it is excellent and I add teaspoon of instant coffee which ives it a very interesting flavor note…..C
I have made this cake for years, and it was originally printed in an old edition of Cusinart magazine……..and while it may have not been in Abbey Mandel’s book, it certainly was in the magazine…..
Mmmm. Looks fabulous! Abby Mandel was a pretty amazing woman as well. (She was a friend of my mom’s) Nice tribute!
Yum! I’ll take the fudgy cake over the custard tart any day! 😉
Cake looks great and what a beautiful tribute to Jo. I have a food processer so no excuse not to make it. Or at least not that excuse!!
I’ve never tried it but I don’t see why not. Let me know how it turns out.
Hi Paula,
I’ve had the same reaction as everyone else, this is such a beautiful memory of your family time and of Jo. I’m so sorry for the loss to Billy and all the family. I really, really love the look of this cake. I want to make it for Lauren, my granddaughter who is turning “sweet sixteen”
tomorrow, March 1st. She loves chocolate cake, so I think she would love this one! But, I don’t have a food processor, well, I do have a really small one, but I don’t know if it’s big enough to make a cake in…do you think I can make it with just a mixer? Thanks for such a lovely website to enjoy! xoxo
Mmm, it looks so nice and chocolatey. Love the decorations, it looks like it came out of a bakery case.
Cute pic, too.
It looks like this cake has quite a bit of history with your family; what a fitting tribute to your mother-in-law. It sounds like it’s easy to make it in the food processor!
That cake is picture-perfect! I’ve never even though to make one in a food processor–sounds downright crazy–but I can’t argue with the end results.
Sorry about your family’s loss. This is a great poster to remember her. The fudge cake looks fantastic!
What a sweet post to your mother-in-law’s memory. I know too well how hard it is to lose someone you love. The cake looks delicious.
Paula,
A lovely tribute to your beloved Mother-in-law. Happy birthday to your Husband.
The chocolate cake looks fantastic. I’ve never made a cake in the food processor, I think I’ll give it a whirl.
Paula, what a wonderful cake! It’s a beautiful tribute to your mother-in-law and to your SO. What a lucky guy… I’ll have to try this – as I love using other devices other than the KitchenAid! And yes, my luck with chocolate cakes is so-so – they are always “falling” during baking for me for some reason… I’m sure this cake was enjoyed (even more) this year!
What a wonderful post. I came looking for cookies but found this first (I am a little late this week, what can I say, it’s been a busy week), and I am so happy I got to see/read this post. What a wonderful tribute to your mother-in-law, she sounds like a lovely person. Happy Birthday to your most significant other, and I am cracking up about the comment about your son being a CPA, guess which one…too too funny! The cake is beautiful, a wonderful tradition.
I just realized that I didn’t even wish Billy a Happy Birthday! I’m sure this cake and time with his family helped a difficult weekend.