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Decadent Fudge Cake

Servings: 12
Calories: 734kcal
Author: Rob Loethen
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Ingredients 

  • 1 cup butter or margarine softened
  • 1 ½ cups sugar
  • 4 eggs
  • 1 cup buttermilk
  • ½ tsp baking soda
  • 2 ½ cups all-purpose flour
  • 8 ounces sweet baking chocolate bars melted and cooled
  • 1 cup chocolate syrup
  • 2 tsp vanilla extract
  • 1 ½ cups semisweet chocolate chips divided
  • 4 oz white chocolate chopped
  • 2 Tbs shortening
  • 2 tsp shortening
  • chocolate and white chocolate leaves optional

Instructions

  • Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
  • Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 2 bars (8 oz total) melted chocolate, chocolate syrup, and vanilla. Mix well. Stir in 1 cup chocolate chips.
  • Pour batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate, and let cool completely.
  • Combine 4 ounces white chocolate and 2 tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until melted and smooth. Remove from heat. Drizzle mixture over cooled cake. 
  • Melt remaining 1/2 cup chocolate chips and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. Garnish with chocolate and white chocolate leaves, if desired.

Nutrition

Calories: 734kcal | Carbohydrates: 85g | Protein: 10g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 100mg | Sodium: 263mg | Potassium: 447mg | Fiber: 6g | Sugar: 52g | Vitamin A: 595IU | Calcium: 95mg | Iron: 6.7mg