Fudge Cake Aristocrat
A rich, fudgy cake with deep chocolate flavor and tender crumb, perfect for chocolate lovers and suitable for any special occasion or dessert gathering.
Ingredients
Instructions
- Place the unsweetened chocolate in a mixing bowl.
- Add boiling water and stir until the chocolate melts.
- Add the ready-to-eat bran and set aside to cool.
- Sift the cake flour, baking powder, soda, salt, and sugar into the cooled mixture.
- Add the shortening and beat for 2 minutes (about 200 strokes).
- Add the thick sour milk or buttermilk, vanilla, and eggs.
- Beat for 2 minutes.
- Pour the batter into two greased 8-inch pans.
- Bake at 350°F for about 30 minutes.
- Ice with Fudge Frosting.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of unsweetened chocolate. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off to avoid a dense cake. This cake pairs wonderfully with a scoop of vanilla ice cream.
Serving Suggestions
Serve the fudge cake with a generous layer of fudge frosting on top and a dusting of powdered sugar for a beautiful presentation. It pairs well with fresh berries or a scoop of vanilla ice cream for added contrast. Enjoy it as a delightful dessert after a hearty meal or at gatherings alongside other treats like My Mama'S Doughnuts.
Storage & Reheating
Store any 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, simply microwave a slice for about 10-15 seconds or warm it in a preheated oven at 350°F for a few minutes until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Cake Aristocrat contains roughly 292 calories, with 5g protein, 37g carbohydrates, and 15g fat. It is a good source of vitamin C (19% of the Daily Value), dietary fiber (16% of the Daily Value), and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 551mg per serving (24% 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 a different type of flour for this recipe?
While cake flour is recommended for its light texture, you can substitute all-purpose flour. Just be aware that the cake might be slightly denser. If using all-purpose flour, you may want to add an extra tablespoon to maintain the cake's structure.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be cautious not to overbake, as this can lead to a dry texture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Frost it just before serving for the best flavor and texture.
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).