Chef’s Note: Rich and sinfully delicious, this fudge cake is also easy to make. Just set aside some space in the fridge to let this set, and forget about it until it’s time to serve! The fudge cake is best in small slices, considering how rich the fudge is.
1 ½ cups of semisweet chocolate (chips or chopped up)
1 cup (2 sticks) of butter
3 tablespoons of black coffee
¼ cup of brown sugar
½ teaspoon vanilla extract
8 oz. of graham crackers or digestive cookies, crushed
½ cup of raisins
¾ cups of walnuts, chopped
Line a round 8-inch cake pan with parchment paper.
Melt the chocolate, butter, coffee, and vanilla extract together in a saucepan over low heat, until smooth.
Stir in crushed crackers (or cookies) with the raisins and nuts. Stir well.
Spoon the mixture into lined cake pan evenly. Refrigerate the mixture for about 2 hours to fully set.
To serve, loosen the sides by tugging on the parchment and flip the pan to turn out the fudge cake.