Yael’s exams are finally over! Urgh… I felt like a student again after helping him revise his lessons.
Oh by the way, Happy New Year!
I know that January is the start of the “Diet Season” or the famous “Balik Alindog” (Bring back the allure/charm) that trends in the Philippines during this time of the year which means I should be sharing low-calorie recipes. So let me apologize for making you fall into temptation and ruin your New Year’s resolution.
I understand that all of us wanted to get back in shape ASAP, but this super fudgy chocolate cake stuffed with white chocolate fudge deserves some attention. Just look at the photo above, it’s so fudgy it sticks to the fork and doesn’t fall off easily!
The cake itself is not sweet. The taste is somewhat bittersweet or dark chocolate. I recommend stuffing the cake with sweet fudge that has semi-sweet or white chocolate like this White Chocolate Peppermint Green Tea Fudge that I made last time. If you want to make it cheaper, skip out the peppermint candies and the green tea KitKat. It’s basically the same recipe you can find in the internet.
And don’t forget to freeze the fudge first before you put them in the cake batter. It helps to prevent the fudge layer from getting too thin after baking.
We love this fudgy cake when warm! You may pop it in the microwave on low for 10 to 15 seconds. Serving it with a scoop of ice cream would be a great idea, if not only for the added calories. Deym!
- frozen fudge - your favorite recipe or this White Chocolate Green Tea Fudge*
- 12 ounces (338g) unsweetened baking chocolate, chopped
- ½ cup + 3 tablespoons (155g) unsalted butter
- 1¼ cups (250g) granulated sugar
- 4 extra large eggs (or 71g each when weighed w/ shell)
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- ¼ teaspoon salt
- Preheat oven to 350F degrees. Line 8x8" baking pan with aluminum or parchment paper leaving an overhang on the sides (I use a nonstick parchment paper).
- In a medium heat-proof bowl, melt unsweetened chocolate and butter on a double boiler or microwave. Careful not to burn or overcook the chocolate when using the microwave. Let the chocolate mixture cool at room temperature.
- Once cooled, add sugar and stir using a whisk. Add eggs one at a time while whisking. Whisk in vanilla extract. It will look like a mess but it's okay, the batter will come together after adding the eggs.
- Stir in flour and salt using a spatula, mix just until combined. Do not overmix. The batter will become very thick so use a sturdy spatula.
- Pour half of the batter on the prepared pan then arrange the frozen fudge pieces on top. Pour the remaining batter covering the fudge and the sides/edges.
- Bake for 30 to 35 minutes or until the inserted toothpick comes out with a few moist crumbs (not wet batter). If the top looks wet or shiny, that's okay. If the top looks dry it means it's overbaked*.
- Let the baking pan cool on a wired rack. Once cooled and ready to serve, lift the foil/parchment paper using the overhang then slice the cake into serving pieces.
- Keep the leftovers in an airtight container in the fridge. Warm the cake in the microwave for 10 to 15 seconds before serving (recommended*) or leave on the counter to bring up to room temperature. Consume within 1 to 2 weeks.
*Don't worry if you overbaked it. The center will still be fudgy. Just remove or slice the dry parts.
*We love to eat this fudgy cake when warm! Microwave on low for 10 to 15 seconds.
The chocolate cake bake is slightly bitter and not sweet so I recommend sweet fudge recipes like white or semi-sweet chocolate.