Sharing a seriously fun love for food

Chocolate Fudge Cakes

Chocolate Fudge Cakes

Gooey nuggets of chocolate goodness. Is it a cake, is it a brownie or is it a confection? Who knows and really who cares – they’re just so good!

Chocolate cake has always held a prominent place in our family. My Dad was born and raised on the family ranch by his parents, his grandparents and his aunt and uncle. He frequently told the story of his grandmother’s willingness to make him a chocolate cake anytime he asked. I admit, I did similar for Emily and would easily be persuaded to do so now.

This is a ridiculously easy recipe. In this season of tailgating, entertaining and impromptu get-togethers these mini cakes are the perfect treat. They’re made with a short list of ingredients starting with butter, chocolate, and pecans – so far, so good! Add some baking basics – flour and sugar – then richness from eggs and that beautiful note of pure vanilla extract to highlight all the flavors.

These little cakes come together quickly and in no time you’ve got a batch of perfect bites of chocolate heaven!

With a grandson on the horizon in our family I’m gathering all my chocolate cake recipes. This grandson of ours will always have chocolate cake!

Chocolate Fudge Cakes

1 cup butter

¾ cup dark or bittersweet chocolate chips – 5 ounces

1 cup chopped toasted pecans

1-3/4 cup sugar

1 cup flour

4 extra large eggs, room temperature

1 teaspoon pure vanilla extract

Powdered sugar for dusting, optional

Melt the butter with the chocolate chips in the top of a double boiler over medium heat, stirring frequently to keep the chocolate from scorching, about 5 minutes..

Once the butter and chocolate have melted stir in the toasted pecans.

In a large mixing bowl whisk the sugar and the flour together.

Add the eggs and whisk until the batter is smooth and well blended, about 30 seconds.

Pour in the melted butter and chocolate then whisk together. Stir in the vanilla extract.

Line 22 to 24 regular size muffin cups with parchment or paper liners. Using a large ice cream scoop or spoon, fill each cup about ¾ full.

Bake at 325-degrees for 30 minutes. Check the cakes after 25 minutes, a toothpick should come out clean when they’re done (a few crumbs are okay!) They should still be soft and fudgy in the center. Don’t over bake! Store the cakes in an airtight container and if you have any leftovers, refrigerate to extend their shelf life.

For fun, dust with powdered sugar and a bit of ice cream doesn’t hurt!

Note: If you don’t have a double boiler you can set a heatproof bowl over a pan of simmering water. Take care – the bowl will get hot!

Chocolate Fudge Cakes, courtesy of Preserving Good Stock

September 21, 2018
: 22 to 24 small cakes

Gooey nuggets of chocolate goodness. Is it a cake, is it a brownie or is it a confection? Who knows and really who cares – they’re just so good!

By:

Ingredients
  • 1 cup butter
  • ¾ cup dark or bittersweet chocolate chips - 5 ounces
  • 1 cup chopped toasted pecans
  • 1-3/4 cup sugar
  • 1 cup flour
  • 4 extra large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Powdered sugar for dusting, optional
Directions
  • Step 1 Melt the butter with the chocolate chips in the top of a double boiler over medium heat, stirring frequently to keep the chocolate from scorching – about 5 minutes.
  • Step 2 Once the butter and chocolate have melted stir in the toasted pecans.
  • Step 3 In a large mixing bowl whisk the sugar and the flour together.
  • Step 4 Add the eggs and whisk until the batter is smooth and well blended, about 30 seconds.
  • Step 5 Pour in the melted butter and chocolate mixture then whisk together. Stir in the vanilla extract.
  • Step 6 Line 22 to 24 regular size muffin cups with parchment or paper liners. Using a large ice cream scoop or spoon, fill each cup about ¾ full.
  • Step 7 Bake at 325-degrees for 30 minutes. Check the cakes after 25 minutes, a toothpick should come out clean when they’re done (a few crumbs are okay!) They should still be soft and fudgy in the center. Don’t over bake!
  • Step 8 Dust with powdered sugar and a bit of ice cream doesn’t hurt!
  • Step 9 Note: If you don’t have a double boiler you can set a heatproof bowl over a pan of simmering water. Take care – the bowl will get hot!


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!