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!
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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.
Why This Cake Stands Out
- Food Processor Magic: No need to melt chocolate separately.
- Tender Texture: Cake flour ensures a soft crumb.
- Balanced Chocolate Flavor: A mix of baking chocolate and cocoa powder.
- Foolproof Glaze: No heavy cream required.
- Perfect Portion: Serves 10-12 without overwhelming leftovers.
Key Ingredients and Tips
- 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.
Tips for Success
- Use an 8-inch springform pan: 8-inch springform pan The taller sides prevent overflow.
- Room-temperature ingredients: Essential for proper mixing.
- Weigh your flour: Prevents a dense cake. digital scale (paid link)
- Cool completely before glazing: Ensures a smooth finish.
How to Make Glazed Fudge Cake in a Food Processo
- Prep the pan: Butter an 8-inch springform pan and line with wax or parchment paper. Preheat oven to 300°F (150°C).
- Mix dry ingredients: In a food processor, pulse cake flour, baking powder, baking soda, and salt for 5 seconds. Set aside.
3. Melt chocolate: Process unsweetened chocolate in the processor bowl with 1/4 cup sugar until finely ground. With the machine running, pour in boiling water and blend until smooth.
4. Blend wet ingredients: Add eggs and cocoa powder; process for 1 minute.
5. Add remaining sugar and blend for another minute.
6. Incorporate butter: Blend butter for 1 minute stopping once to scrape the bowl.
7. Add sour cream and rum. Process for 5 seconds.
8. Add dry ingredients: Pulse in the reserved flour mixture until just mixed. (4-5 pulses).
8. Bake: Pour into prepared pan. Bake at 300°F for 1 hour or until a toothpick comes out clean. Cool completely before glazing.
How To Make the Glaze
- Chop chocolate: Process sweet chocolate and powdered sugar until finely minced.
- Melt & mix: Pour in boiling butter and water while processing. Add rum or vanilla extract; blend for 5 seconds.
- Glaze the cake: Refrigerate glaze until slightly thickened, then spread over the cake.
FAQ’s
Can I freeze this cake?
Yes! Double-wrap and freeze for up to a month.
Why did my cake overflow?
Use an 8-inch springform pan; standard 8-inch pans have lower sides.
Why is my cake crumbly?
This cake is soft and delicate. Chill before slicing for cleaner cuts.
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: 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.
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p.s. It has become a tradition at our house to serve this cake with chocolate-dipped strawberries surrounding the base. Everybody seems to love them.
Need help troubleshooting? Email me: Paula at saladinajar.com–photos help!
Food Processor Glazed Fudge Cake
Video
Ingredients
- 1 cup (99 g) cake flour 112 gr
- ½ 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 1 cup (99 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.
- 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 1hour at 300˚F minutes 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)
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.