Emily'S Fudge Cake
Emily's Fudge Cake is a rich, chocolatey dessert with chopped walnuts, perfect for chocolate lovers. Its moist texture and decadent flavor make it ideal for special occasions or casual gatherings, paired wonderfully with a glass of milk or a scoop of ice cream for an indulgent treat.
Ingredients
Instructions
- Grease and flour an 8 x 8-inch cake pan; set aside.
- Preheat oven to 350°F (175°C).
- Mix sugar, butter, water, eggs, walnuts, flour, melted baking chocolate, salt, and vanilla together in a large bowl until well blended.
- Pour the batter into the prepared cake pan.
- Bake for 25 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then frost with your favorite chocolate frosting.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of baking chocolate. If you prefer a nut-free version, simply omit the walnuts or replace them with chocolate chips. Ensure your butter is softened for easier blending; if you’re using margarine, choose a stick variety for best results. You can also experiment by adding a teaspoon of instant coffee granules to enhance the chocolate flavor.
Serving Suggestions
Serve the fudge cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Caramel Apple Dip for a festive touch. For a more decadent treat, drizzle with chocolate syrup or serve alongside fresh berries. This cake also makes a great addition to a dessert table featuring American recipes.
Storage & Reheating
Store leftover fudge cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or until warmed through. This cake can also be enjoyed chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Emily'S Fudge Cake contains roughly 369 calories, with 6g protein, 55g carbohydrates, and 13g fat. It is a good source of protein (13% of the Daily Value), dietary fiber (11% of the Daily Value), and iron (11% of the Daily Value). It also contributes 3g 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 a different type of chocolate?
Yes, you can substitute the baking chocolate with cocoa powder. Use 3 tablespoons of cocoa powder mixed with 1 tablespoon of vegetable oil to achieve a similar texture and taste. Just ensure to adjust the sugar slightly since cocoa powder is less sweet than baking chocolate.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use unsweetened applesauce or mashed bananas. Use 1/4 cup of applesauce or 1/2 a mashed banana for each egg. This will keep the cake moist and add a hint of flavor without compromising the texture.
How can I make this cake gluten-free?
To make this fudge cake gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that all other ingredients, especially baking chocolate and vanilla, are gluten-free. The cake will still turn out deliciously fudgy and rich!
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).