Black Forest Chocolate Fudge Cake
Rich Black Forest Chocolate Fudge Cake featuring layers of cherry, walnut, and espresso-infused chocolate, perfect for celebrations and chocolate lovers seeking a moist, flavorful dessert.
Ingredients
- 1 cup prune puree ⓘ
- 2 cups cake flour ⓘ
- 1 cup unsweetened cocoa powder ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 1/2 cups brown sugar ⓘ
- 2 eggs ⓘ
- 1 egg white ⓘ
- 1/2 cup chopped walnuts
- 3/4 cup nonfat milk ⓘ
- 4 teaspoons vanilla extract ⓘ
- 1 cup boiling water ⓘ
- 2 tablespoons instant espresso powder ⓘ
- 2 teaspoons baking soda ⓘ
- 2 cups frozen pitted unsweetened cherries ⓘ
Instructions
- Preheat oven to 350°F (175°C). Coat a 3 to 4-quart Bundt or tube pan with vegetable cooking spray and set aside.
- In a large bowl, sift together cake flour, unsweetened cocoa powder, baking powder, and salt.
- In another bowl, whisk eggs with prune puree, nonfat milk, and vanilla extract. Set aside.
- Pour boiling water into a measuring cup. Stir in instant espresso powder and baking soda until dissolved.
- Add the egg mixture to the flour mixture and stir until just blended.
- Pour half of the batter into the prepared pan. Sprinkle evenly with chopped walnuts and frozen cherries.
- Pour the remaining batter over the cherries and walnuts in the pan.
- Bake in the preheated oven for about 45 minutes, until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan on a rack for 15 minutes, then invert onto the rack to cool completely.
- Remove the pan and dust the cake with powdered sugar.
- Place the cake on a serving plate, fill the center with additional cherries before serving.
Tips & Substitutions
To enhance the chocolate flavor, consider adding a splash of almond extract. If you don't have prune puree, unsweetened applesauce is a good substitute. For a nut-free version, simply omit the walnuts. Be cautious not to overmix the batter to keep the cake light and fluffy. Make sure to use high-quality cocoa powder for the best results.
Serving Suggestions
Serve slices of the Black Forest Chocolate Fudge Cake with a dollop of whipped cream and a sprinkle of chocolate shavings for an elegant touch. It pairs beautifully with Easy Cherry Pie for dessert lovers. A scoop of vanilla ice cream on the side also adds a creamy contrast to the rich chocolate cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it will last up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, just until warm, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Black Forest Chocolate Fudge Cake contains roughly 236 calories, with 5g protein, 46g carbohydrates, and 4g fat. It is a good source of iron (14% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 655mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of frozen?
Yes, you can use fresh pitted cherries instead of frozen. Just ensure they are ripe and sweet, and you may want to reduce the baking time slightly to avoid excess moisture from fresh fruit.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for better texture. The baking process remains the same, but check for doneness as gluten-free cakes can sometimes bake faster.
What can I do if my cake sinks in the middle?
If your cake sinks in the middle, it may be due to underbaking or a sudden temperature change during baking. Always check for doneness with a toothpick before the minimum baking time. Ensure your oven is calibrated correctly and avoid opening the door too frequently while baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).