Extraordinary Glazed Fudge Cake Made with a Food Processor
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!
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My family has adored this cake for over 40 years, making it a staple for holidays and birthdays. For years, though, its appearance held me back from sharing it outside the family.
The problem? Baking it at the wrong temperature and using cold ingredients caused it to collapse. Now perfected, 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.
Why You Will Adore This Chocolate Cake
- Preparation: Made with a food processor (paid link); stand mixer untested.
- Texture: Close, tender crumb from cake flour and food processor blending; chill for denser texture
- Flavor: Delicate chocolate flavor without the trouble of melting chocolate
- Glaze: Smooth, rich finish similar to ganache; no whipping cream needed
- Size: Serves 10-12, perfect for gatherings without excessive leftovers.
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. Leave it out or use a different extract or liqueur.
- Key Ingredients: Carefully chosen for specific roles; substitutions not recommended.
- Advice: Avoid replacing cake flour or sour cream; results may be disappointing.
- Tip: Use another recipe if you’re missing ingredients or unsure about buying new ones.
- CAKE FLOUR:
- Cake flour (paid link) – a very finely ground flour with low gluten and protein content engineered to produce a cake with a tender crumb
- No substitutes recommended
- BAKING POWDER:
- Ensure freshness
- BAKING SODA:
- Works with sour cream to leaven
- SALT:
- Enhances sweetness
- UNSWEETENED BAKING CHOCOLATE:
- Melt unsweetened baking chocolate (paid link) with hot water in the food processor to enrich flavor.
- SUGAR:
- Use granulated white sugar
- EGGS:
- Use large eggs (50 g each)
- COCOA POWDER:
- Dutch-processed cocoa powder or black cocoa powder (paid link),
- Substitute regular Hershey’s cocoa powder (Do not use hot chocolate mix)
- BUTTER:
- Unsalted recommended
- If using salted butter, cut the salt in the recipe in half
- Note: Be sure your butter is at room temperature. It isn’t creamed like a traditional cake recipe, so the softness is important.
- RUM or RUM EXTRACT:
- Substitute vanilla or almond extracts, Kahlua, or Amaretto.
- SOUR CREAM:
- Use full-fat sour cream for best results
- 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:
- AKA confectioners’ sugar
- WHITE CANDY COATING:
- This is to make the white design on top. 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 first discovered this recipe while assisting at a cooking school—a delightful perk of being a home economist. The class, led by Abby Mandel, highlighted her innovative use of the food processor to prepare chocolate cake without melting the chocolate first.
This method not only saves time but, as I can confirm, enhances the chocolate’s flavor, resulting in a rich, moist, and tender cake that’s truly irresistible.
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.
📌Kitchen Tips📌
Can I Freeze this Cake?
Yes. Double-wrap it and serve within a month.
Why Did My Cake Overflow?
- Pan Size: Standard 8-inch pans have lower sides than 8-inch springform pans, which are better for high-rising cakes.
- Leavening: Excess baking powder or baking soda can cause over-rising. Measure accurately.
- Substitutions: Ingredient changes can affect structure and rise. Follow the recipe closely.
Why is My Cake Crumbly?
This cake is soft and tender, melting in your mouth. Chill before serving for cleaner slices and fewer 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
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 and line the bottom with a wax paper circle.
- Preheat oven to 300˚F (150˚C).
Making the Cake Batter
- Dry Ingredients: In a food processor, blend 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 for 5 seconds to blend. Set aside.
- Chocolate Mixture: Place 2 ounces (57 g) unsweetened chocolate and ¼ cup 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.
- Add Wet Ingredients: 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.
- 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. Bake for 15 minutes at 300˚F minutes. Reduce to 275˚F and continue baking for 45 minutes or until a toothpick comes out clean. 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)
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.