Heidi'S Killer Fudge Cake
Heidi's Killer Fudge Cake boasts rich chocolate flavor with moist, tender crumb, perfect for chocolate lovers and special occasions requiring a decadent dessert.
Ingredients
Instructions
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add water, shortening, and vanilla to the dry ingredients.
- Beat with an electric mixer on low to medium speed until combined.
- Beat on high speed for 2 minutes.
- Add eggs and melted chocolate; beat for 2 minutes more.
Tips & Substitutions
For a richer flavor, try substituting the shortening with unsalted butter or coconut oil. If you prefer a lighter cake, you can replace some of the all-purpose flour with almond flour. Ensure your chocolate is fully melted and cooled before adding to prevent curdling the eggs. Remember to sift the dry ingredients for a fluffier texture. This cake pairs beautifully with Mary'S Honey-Bun Cake for a delightful dessert spread.
Serving Suggestions
Serve the fudge cake with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. Fresh berries like raspberries or strawberries can add a tart contrast to the rich chocolate flavor. This cake also makes a great base for a chocolate trifle when layered with custard or cream. Consider pairing it with Old-Fashioned Boiled Custard for a classic touch.
Storage & Reheating
Store leftover fudge cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, microwave individual slices for about 10-15 seconds, or warm in the oven at 350°F for 5-10 minutes until heated through and soft.
Nutrition & Diet Analysis (per serving)
Each serving of Heidi'S Killer Fudge Cake contains roughly 492 calories, with 9g protein, 100g carbohydrates, and 8g fat. It is an excellent source of vitamin C (43% of the Daily Value) and calcium (40% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2559mg per serving (111% 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 cake flour instead of all-purpose flour?
Yes, you can use cake flour, which will give the cake a lighter texture. Just remember to use slightly less cake flour than all-purpose flour, about 1 cup plus 2 tablespoons for every cup of all-purpose flour.
What can I substitute for unsweetened chocolate?
You can substitute unsweetened chocolate with 3 tablespoons of cocoa powder and 1 tablespoon of butter for each ounce of chocolate needed. This works well to maintain the richness of the cake.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for proper texture. The cake's moistness will still shine through with this adjustment.
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).