Blender Double Fudge Cake
A moist, fudgy delight packed with chocolate and crunchy nuts—perfect for dessert lovers craving a rich, velvety treat that satisfies sweet cravings and pairs well with coffee or tea.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×9×2‑inch baking pan.
- Place the nuts in a blender and pulse on low speed to chop finely. Remove and set aside.
- Add the egg, shortening, milk, unsweetened chocolate envelopes, vanilla, flour, sugar, baking powder, salt, soda, and the chopped nuts to the blender. Blend until smooth.
- Fold in the semi‑sweet chocolate pieces by hand, then pour the batter into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow the cake to cool in the pan before slicing and serving.
Tips & Substitutions
For a richer flavor, consider substituting some of the sugar with brown sugar. If you prefer a nut-free version, simply omit the nuts or replace them with a similar amount of chocolate chips. Ensure that the unsweetened chocolate is fully melted and cooled before blending to achieve a smooth consistency. This cake can also be made with gluten-free flour for a delicious alternative, perfect for those exploring vegetarian recipes.
Serving Suggestions
This double fudge cake is delightful on its own but can be enhanced with a scoop of vanilla ice cream or a drizzle of chocolate sauce. A dusting of powdered sugar or a dollop of whipped cream adds a nice touch. It pairs beautifully with Pier 4 Cheese Dip for a fun dessert spread, making it great for gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in a preheated oven at 350°F (175°C) for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blender Double Fudge Cake contains roughly 1111 calories, with 11g protein, 108g carbohydrates, and 70g fat. It is an excellent source of iron (44% of the Daily Value), calcium (29% of the Daily Value), and potassium (24% of the Daily Value). Note that it is relatively high in sodium, at 2288mg per serving (99% 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 cocoa powder instead of unsweetened chocolate?
Yes, you can substitute unsweetened chocolate with cocoa powder. For every 3 oz of unsweetened chocolate, use 1/2 cup cocoa powder and add an additional 1/4 cup of fat, such as shortening or butter, to maintain the texture of the cake.
What can I do if my cake doesn't rise properly?
If your cake doesn't rise, it may be due to expired baking powder or baking soda. Always check the freshness of your leavening agents before baking. Additionally, make sure to mix the batter just until combined to avoid overworking the flour, which can result in a dense cake.
Is this cake suitable for freezing?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving, and it will taste just as delicious as when it was freshly baked.
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).