Cora'S Fudge Cake
A rich, moist chocolate fudge cake with a tender crumb, perfect for celebrations or satisfying chocolate cravings with a deep cocoa flavor.
Ingredients
Instructions
- Cream the sugar and Crisco together until well combined.
- Add eggs and vanilla to the creamed mixture and beat until smooth.
- Dissolve the soda in the buttermilk.
- Mix the cocoa with the flour.
- Alternately add the buttermilk mixture and flour mixture to the creamed sugar and Crisco, beginning and ending with the flour mixture.
- Grease and flour three round cake pans.
- Pour the batter into the prepared pans and bake in a 350°F oven until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder instead of regular cocoa, and opt for unsalted butter as a substitute for Crisco. If you need a dairy-free option, almond milk or coconut milk can be used in place of buttermilk. Ensure that all ingredients are at room temperature for better mixing and texture.
Serving Suggestions
Serve Cora's Fudge Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a side of fresh berries or can be complemented with a drizzle of chocolate sauce. For an elegant touch, try it with a slice of Rum Raspberry Mousse on the side.
Storage & Reheating
Store any leftover fudge cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and place them in the refrigerator, where they can last for up to a week. Reheat individual slices in the microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Cora'S Fudge Cake contains roughly 406 calories, with 9g protein, 61g carbohydrates, and 3g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to sour before using, which will mimic the acidity of buttermilk and help achieve the desired texture in the cake.
How do I know when my cake is done baking?
To check if your cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes before checking again.
Can I freeze the cake for later use?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving for best results.
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).