Granny'S Chocolate Fudge Cake
Granny's Chocolate Fudge Cake offers rich, moist layers of chocolate with crunchy nut pieces. Its deep cocoa flavor paired with creamy sour cream makes it a decadent treat suitable for special occasions or everyday indulgence for chocolate lovers.
Ingredients
Instructions
- Adjust oven racks so that one is in the middle and heat oven to 350°F.
- Grease and flour a 10 x 10 x 4-inch heart-shaped or round angel food cake pan with a movable bottom.
- Mix sugar and butter in a large bowl with an electric mixer on medium speed until crumbly.
- Add eggs gradually, increasing mixer speed to high, and beat until mixture is creamy and pale.
- Add 2 cups of nuts and reduce speed to low.
- Beat in melted and cooled unsweetened chocolate and vanilla, then add cornstarch and baking soda.
- Scrape down sides of the bowl.
- Add half of the flour and sour cream, then add the remaining flour and sour cream before fully blended.
- At low speed, beat in milk just until blended.
- Pour batter into prepared pan and bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pan and serving.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of unsweetened chocolate. If you're looking for a nut-free option, you can simply omit the 2 cups of nuts or substitute with chocolate chips. To make the cake even more decadent, add a layer of ganache or frosting on top. Make sure to sift the flour and cornstarch to avoid lumps in your batter.
Serving Suggestions
This chocolate fudge cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Fresh berries or a drizzle of chocolate sauce can enhance the presentation. It pairs beautifully with Blueberry Cottage Pudding for a varied dessert spread or as a sweet ending to any meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. To reheat, simply let it come to room temperature or warm it gently in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Chocolate Fudge Cake contains roughly 692 calories, with 10g protein, 88g carbohydrates, and 28g fat. It is an excellent source of calcium (23% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 474mg per serving (21% 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?
Yes, you can substitute all-purpose flour with gluten-free flour blends or even almond flour for a gluten-free version. However, the texture and density may vary slightly, so be sure to adjust the baking time as needed.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with plain yogurt, buttermilk, or even a mixture of cream cheese and milk. Each alternative will add a different flavor and texture, but they will all work well in this recipe.
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 attached, the cake is ready. Be careful not to overbake it, as this could lead to a dry 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).