Recipe Cake Chocolate Fudge Cake (A. K. A. Death By Chocolate)

Chocolate Fudge Cake (A. K. A. Death By Chocolate) Hot

A recipe for Chocolate Fudge Cake (A. K. A. Death By Chocolate). Follow the simple recipe instructions for Chocolate Fudge Cake (A. K. A. Death By Chocolate) shared by other home cooking experts.


10 oz. Baker's semi-sweet chocolate (do not substitute)

1/2 c. Lightly salted butter

6 lg. Eggs, separated, at room temperature

1 c. Granulated sugar

2 To 4 Tsp. creme de cacao, Kahlua or dark rum

1/2 Tsp. Vanilla

Butter and powdered cocoa -for the pan

Frosting: 1 c. Sour cream at room -temperature

14 oz. Baker's semi-sweet chocolate (do not substitute)


Cake: Place oven rack in lower third of the oven, and preheat oven to 375 degrees. Butter an 8 inch spring form pan, and coat with powdered cocoa. Melt chocolate and butter in a double boiler over hot, but *not boiling, water. (don't rush this step, chocolate burns easily) Beat egg yolks in a lg. mixer bowl at high speed, gradually adding 3/4 c. of the granulated sugar. Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes. Add melted chocolate mixture to the yolk mixture. Beat until completely smooth. Add vanilla and liquor of your choice. Beat until blended. Beat egg whites in mdm mixer bowl at high speed until soft peaks form. Gradually beat remaining 1/4 c. granulated sugar into whites; continue beating until stiff but not dry peaks form. Fold whites *gently* but thoroughly into chocolate mixture. Pour batter evenly into pan; smooth top. Bake 15 minutes. Reduce oven to 350 degrees; bake another 15 minutes. Reduce oven temp to 250; bake 30 minutes longer (total baking time is 1 hour). Turn off oven; prop open oven door and allow cake to remain in oven for 30 minutes. Remove cake from oven and cover top with damp paper toweling; let stand 5 minutes. Remove toweling and cool cake completely. Dome of cake will crack and collapse; this is normal - press top of cake down lightly to smooth top. Remove spring form and transfer cake to serving platter. To make the frosting: Melt chocolate in double boiler over hot but not boiling water. Using a wooden spoon, mix in sour cream. Pour over the cake. Let cool and harden.

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