Offbeat Bites: No Bake Fudge Cake

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.

With few ingredients and few steps, this recipe is as simple as it seems.

Ingredients:

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

To cut out the parchment pieces, trace the bottom of the cake pan for the bottom parchment lining, and cut out a long rectangular strip to line the sides.

Line a round 8-inch cake pan with parchment paper.

Be careful not to burn the chocolate.

Melt the chocolate, butter, coffee, and vanilla extract together in a saucepan over low heat, until smooth.

The crushed cookies help the fudge set without detracting from the overall flavor.

Stir in crushed crackers (or cookies) with the raisins and nuts. Stir well.

Drop the filled pan lightly against the counter to get rid of extra air bubbles.

Spoon the mixture into lined cake pan evenly. Refrigerate the mixture for about 2 hours to fully set.

Simple, delicious, and dense.
All photos by Lauren Quinn

 

To serve, loosen the sides by tugging on the parchment and flip the pan to turn out the fudge cake.

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