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Chocolate-Glazed Fudge Cake
Chocolate-Glazed Fudge Cake
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Prep Time:
30 minutes
Total Time:
2 hours 10 minutes
Indulgent chocolate cake with semisweet frosting and hazelnut accents.
Ingredients:
  • 1 cup butter
  • 16 oz. semisweet chocolate, chopped
  • 2 teaspoons vanilla
  • 6 eggs, lightly beaten
  • 1/4 cup whipping cream
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • 3 oz. semisweet chocolate, chopped
  • 2 tablespoons chopped toasted hazelnuts (filberts)
Instructions:
  • Preheat the oven to 350°F and grease an 8-inch round cake pan. In a medium saucepan, melt butter and 16 oz. of chocolate over medium-low heat, stirring until smooth. Remove from heat, then mix in 2 teaspoons of vanilla. Gently fold in the eggs until thoroughly combined. Pour the mixture into the greased pan and place it in a 13x9-inch pan. Fill the larger pan with warm water until it reaches 1 inch deep.
  • Bake at 350°F for 35 to 40 minutes until the center is set. Remove the cake pan from the water bath and let it cool on a wire rack for 40 minutes.
  • Gently loosen the cake from the pan by running a knife around the edge, then flip it onto a wire rack. Allow it to cool for another 20 minutes.
  • In a small saucepan, mix whipping cream, corn syrup, and 1 teaspoon of vanilla. Heat over medium heat until boiling, stirring occasionally. Remove from heat and stir in 3 oz. of chocolate until smooth.
  • To make the cake look stunning, position it on a serving platter with waxed paper underneath to avoid any spills. Gently drizzle the glaze over the cake until fully coated, then use a narrow metal spatula to evenly spread it out. Finish by sprinkling hazelnuts along the top edge. Once the glaze sets, remove the waxed paper and store the cake in the refrigerator.

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