Food Processor Glazed Fudge Cake
This food processor Glazed Fudge Cake delivers a moist, chocolatey bite with minimal effort. A foolproof glaze tops it off beautifully. Serve with whipped cream or fresh berries for a delightful dessert! Secret: If the cake isn't as beautiful as you hoped, place chocolate-covered strawberries around the cake and nobody will notice. I promise!
10
servings
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 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 unsweetened chocolate and ¼ cup granulated sugar into the work bowl. Process for 1 minute until chocolate is finely minced. • With the machine running, pour ⅓ cup boiling water through the feed tube and process until the chocolate is melted.
- Continue Adding Ingredients: • Add 2 large 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 butter, unsalted (room temperature), and process for 1 minute more. • Add ½ cup 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 sweet chocolate and ¼ cup 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
To Decorate:
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.
- 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.
Nutritional Information
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