- 1 cup all-purpose flour
- 3/4 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons instant coffee powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup sour cream
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/4 cup white sugar
- 1 tablespoon butter
- 1 1/2 teaspoons light corn syrup
- 1/3 cup semisweet chocolate chips
- 3/4 cup chopped pecans
- 1/2 teaspoon vanilla extract
- 10 pecan halves
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan and line bottom with parchment paper.
- In a large bowl stir together flour, 3/4 cup sugar, cocoa, instant coffee, baking soda and salt. Beat in 1/2 cup softened butter, sour cream, egg and 1/2 teaspoon vanilla. Beat on medium speed for 3 minutes. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack. Gently peel off parchment paper. Cool completely.
- To make the Fudge Nut Glaze: In a small saucepan combine cream, 1/4 cup sugar, 1 tablespoon butter, corn syrup, chocolate chips. Cook over medium heat stirring constantly, until mixture boils. Continue to cook stirring constantly for 5 minutes. Remove from heat and cool 10 minutes. Stir in nuts and vanilla.
- Place cake on serving plate. Pour glaze evenly over cake, allowing some to run down sides. Arrange nuts on top. Refrigerate until glaze is firm, about 1 hour.
07/01/2019
recipepes.com
holiday fudge cake, recipe
PT15M
PT1H
5
455 calories
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