Friday Night Double Fudge Chocolate Cake

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Friday Night Double Fudge Chocolate Cake

star rating (10) rate this recipe »
Published prior to 2008

Can you make a rich, moist cake that's dairy -- (butter and milk) free, but absolutely decadent and flavorful? Yes! This cake takes literally only seconds to put together. Sometimes, we mix the dry ingredients the night before, and in the morning add the remaining ingredients. To make a vegan version of this cake, replace the eggs with 2 tablespoons of flax meal mixed with 6 tablespoons of water; let the mixture sit for a few minutes before adding it to the batter.

Cake
1 1/4 cups (8 3/4 ounces) granulated sugar
1 cup (7 1/2 ounces) brown sugar
1 cup (7 ounces) vegetable oil
2 large eggs
2 teaspoons vanilla
3/4 cup (2 ounces) cocoa, sifted after measuring
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2 cups (16 ounces) brewed coffee (just warm)
1 cup (6 ounces) semisweet chocolate chips, or coarsely chopped semisweet chocolate

Topping
1 cup (6 ounces) semisweet chocolate chips, or coarsely chopped semisweet chocolate
1 cup (6 ounces) white chocolate chips, or coarsely chopped white chocolate

Cake: Preheat the oven to 350°F. Generously grease a 10-inch bundt-style or tube pan.

In a large mixing bowl, combine the white and brown sugars, the oil, eggs, and vanilla, and beat at medium speed for 1 minute, until smooth. In a medium-sized bowl combine the cocoa, baking soda, baking powder, salt and flour. Add the dry ingredients to the sugar and oil mixture alternately with the warm coffee, beating steadily to make a smooth, thin batter.

Spoon the batter into the pan, and sprinkle the chocolate chips on top. Use a spoon or your fingers to barely submerge the chips in the batter; they'll sink and float at random, which is OK.

Bake the cake for 60 to 72 minutes, or until a cake tester inserted in the center comes out dry and the top springs back when touched gently.

Topping: As soon as the cake is out of the oven, gently sprinkle it with the dark and white chocolate. Allow it to rest for several minutes to soften the chips, then swirl the chips onto the cake with a butter knife, spreading and smearing chocolate over the top of the cake. Loosen the sides of the cake from the pan, and allow it to cool. Remove it from the pan, and set it on a serving plate, iced-side up. Dust with confectioners' sugar, if desired. This cake keeps several days at room temperature, covered, and also freezes well. Yield: 12 to 16 servings

Optional Glaze: Instead of the chopped chocolate topping, allow the cake to cool for at least 20 minutes, then remove it from the pan. If it sticks, place the pan on a warm burner to loosen and release the cake. Melt the glaze ingredients (semisweet and white chocolates) in the top of a double boiler, then swirl them over the cooled cake.

Nutrition information per serving (1 slice cake, 1/16 of cake, made with white chocolate/semisweet chocolate topping, 127g): 505 cal, 24.3g fat, 6g protein, 20g complex carbohydrates, 44g sugar, 5g dietary fiber, 34mg cholesterol, 185mg sodium, 304mg potassium, 11RE vitamin A, 4mg iron, 98mg calcium, 125mg phosphorus, 33mg caffeine.

Reviews

1
  • star rating 04/19/2015
  • Jan from Round Rock, TX
  • Can you make this recipe using something other than coffee? I cannot stand the taste of coffee. Even if a recipe calls for just a teaspoon of coffee granules, that's all I can taste.
    I think it would be fine to use water instead of coffee, and perhaps add a bit more vanilla. Barb@KAF
  • star rating 03/28/2015
  • Mary from
  • Ok, did muffins. 20 minutes at 350 degrees, made about 30 muffins. No sticking and they are perfect!
  • star rating 03/28/2015
  • Mary from Kentucky
  • Made this the other evening. Excellent taste, but like the previous reviewer, mine stuck in the pan. I'm wondering if this recipe could be made into muffin cups. It seemed the sticking problem was on the bottom only, when it had to bake longer to be fully done on the inside. Perhaps pans that make it more shallow might prevent the sticking? I plan to try it in muffin papers, and will come back with baking time and results. It's a Very good cake. I've never made a cake from scratch before. No frosting is needed.
  • star rating 03/13/2015
  • oswegojen from KAF Community
  • I have made this cake twice,once in a bundt pan and once in a tube pan and it has stuck to the pan both times. I prepared my pan well with butter and a dusting of cocoa powder. I love the flavor & texture of this cake and would like to bake it successfully in a bundt pan.
  • 11/19/2014
  • from
  • Has anyone tried this in a 9 x 13 pan?
    This recipe should work fine in a 9 X 13 pan. Barb@KAF
  • star rating 09/30/2014
  • Stephanie from Orlando, FL
  • AMAZING!!!! I love this recipe! My kids have food allergies and this recipe is perfect for them. Thanks!!
  • star rating 12/14/2013
  • Mickayla from South Africa
  • Hi everyone:) wanted to ask, would this still taste good if I traded the chocolate based topping for a generous sprinkle of confectioner's sugar? Oh and, is the coffee a must have? thank you x
    A sprinkling of confectioner's sugar would be classy choice. You could use warm water rather than coffee. ~Jaydl@KAF
  • star rating 10/16/2013
  • DonChaCha from KAF Community
  • I needed a dairy free dessert as an option for a dessert party and decided to make this recipe into cake pops. As it turned out I had to stop and refrigerate part of the batter to complete the pops next day. It made super great cake pops both days, but the refrigerated batter was much easier to handle. I omitted the chocolate chips in the batter but dropped one into each cake pop before closing the lid on the pop maker, alternating milk and white chocolate chips.
  • star rating 03/24/2011
  • lweber from KAF Community
  • This has become our regular meat meal Shabbat dessert! Sooo tasty! It's harder to find parve chocolate chips and especially white chocolate chips, but worth the search. So moist and delicious, especially for a parve cake!
  • star rating 05/23/2009
  • Gerri from Northern Virginia
  • I have found that the sole purpose of most parve (dairy/meat free) cakes is that of a vehicle for frosting. This cake stands on it's own. Moist crumb. luscious chocolate flavor, a bit sweet, and not too dense. It really lives up to it's name, being a perfect cake for Shabbat dinner (Friday night dinner in observant Jewish households). I make it about once a month, in a bundt, and garnish it with a light powdered sugar based glaze.
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