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.

Glazed Fudge Cake made in a food processor with a strawberry garnish.Pin

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
slice of cake with one bite on a fork and strawberry garnish on the side.Pin


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.

all ingredients needed for this recipe as shown here.Pin
  • 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.

showing chocolate cake batter inside the food processor.Pin

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.

showing a 9-inch springform pan with wax paper in the bottom.Pin
  1. 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.
  2. 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).

Combining the dry ingredients in the food processor.Pin
Step 1: Combine the flour (please weigh it), baking powder, baking soda, and salt in the food processor bowl. Mix for one minute. Remove the flour mixture to another bowl for now.
combining the unsweetened chocolate and sugar.Pin
Step 2: Break up the chocolate and add ¼ cup of granulated sugar.
processing the chocolate pieces and sugar until very fine.Pin
Process for one minute until the chocolate is as fine as sugar.
after adding hot water to the bowl to melt the chocolatePin
Step 3: Add ⅓ cup of boiling water through the feed tube and process until the chocolate is melted.
Adding the eggs and cocoa powder to the food processor bowl.Pin
Step 4: Add two eggs and cocoa powder on top of the chocolate in the bowl. Process for one minute.
Adding the remaining sugar to the chocolate mixture in the processor bowl.Pin
Step 5: Add remaining sugar (1 cup) and process for 1 minute, stopping once to scrape down the bowl.
Adding the soft butter to the chocolate batter.Pin
Step 6: Add the room-temperature unsalted butter to the bowl. Process for one minute more.
Adding the sour cream and rum.Pin
Step 7: Add ½ cup of sour cream and 1 tablespoon of dark rum (or flavoring of choice). Process for five seconds.
Flour mixture distributed over the chocolate batter.Pin
Step 8: Distribute the reserved flour mixture evenly over the chocolate batter in the processor bowl. Combine by turning the machine on and off 3 or 4 times until the flour disappears, although a few streaks are fine. Do not overprocess.
Cake batter in the pan before bakingPin
Step 9: Pour the batter into a prepared 8-inch springform pan.

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.

Cake cooling on a caked rack.Pin
Step 10: Allow the cake to cool completely before removing it from the pan and pulling the paper off of the bottom.

How To Make the Glaze

Adding sweet chocolate and powdered sugar to the food processor work bowl.Pin
Step 1: Put 3 ounces of sweet chocolate and ¼ cup powdered sugar into 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.
After adding boiling butter and hot water to the finely chopped sweet chocolate.Pin
Step 2: 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 of dark rum or vanilla extract and process for 5 more seconds. Place the glaze in the refrigerator for a few minutes to make it slightly thicker.
unfrosted cake flipped upside down on the cake plate, ready to be iced.Pin
Place the cake onto a cake plate with either side up. I like to place strips of parchment paper or wax paper under the cake to keep the cake plate clean.
Icing fudge cake with a spatula.Pin
Ice cake with a spatula.
Decorated cake on paper-covered cake plate.Pin
Optional: Decorate as desired. See how I make this design in the attached video.

📌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.


Can I freeze this cake?

Yes. Double-wrap it and serve within a month.

Why did my cake overflow?

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.

Why is my cake crumbly?

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.

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Glazed Fudge Cake made in a food processor with a strawberry garnish.Pin
Yield: 10 servings

Glazed Fudge Cake Made with a Food Processor

This Glazed Fudge Birthday Cake is a one-layer chocolate cake mixed in a food processor. The smooth and shiny chocolate glaze is the perfect finish.

Rate this recipe

(5 stars if you loved it)

5 from 6 votes


Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour 15 minutes


  • 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
  • cup (248 g) sugar, divided
  • 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


  • 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


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.


  • 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.


To Decorate: Melt 1-ounce white chocolate or white candy coating in a small, zippered, plastic bag. Heat in the microwave until soft and squishy. Ensure the top is sealed.
Make a tiny snip across one bottom corner of the bag. Gently squeeze the bag to draw parallel strips across the cake. Use a thin table knife to draw lines perpendicular and parallel across the white lines to make a chevron design. (See the video–this is hard to describe.)
Note: I’ve included many hints in the post above the recipe to ensure your success. If you have questions about an ingredient, please first check the ingredient list in the post.


Serving: 1 | Calories: 383kcal | Carbohydrates: 37g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 354mg | Fiber: 1g | Sugar: 33g

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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Recipe Rating


  1. 5 stars
    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!

  2. 5 stars
    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! ❤️

  3. 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

  4. 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…..

  5. Mmmm. Looks fabulous! Abby Mandel was a pretty amazing woman as well. (She was a friend of my mom’s) Nice tribute!

  6. Yum! I’ll take the fudgy cake over the custard tart any day! 😉

  7. 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!!

  8. I’ve never tried it but I don’t see why not. Let me know how it turns out.

  9. 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

  10. Mmm, it looks so nice and chocolatey. Love the decorations, it looks like it came out of a bakery case.

    Cute pic, too.

  11. 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!

  12. Elizabeth - Cake or Death says:

    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.

  13. Christine @ Fresh Local and Best says:

    Sorry about your family’s loss. This is a great poster to remember her. The fudge cake looks fantastic!

  14. 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.

  15. 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.

  16. 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!

  17. 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.

  18. 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.