Spiked Fudge Cake Recipe

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Spiked Fudge Cake
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Ingredients
10
Count
Nutrition
388
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350°F
  2. Line a baking sheet with parchment paper and set an 8 by 2 1/2-inch ring on it.
  3. Wrap an 8-inch cardboard cake round with foil and set aside.
  4. In a small bowl, sift together the flour and the baking soda & set aside.
  5. In a double boiler or a metal bowl placed over simmering water, melt the chocolate; keep warm.
  6. Meanwhile, with the paddle of an electric mixer, cream the butter until light.
  7. Gradually add 1 cup sugar and continue to cream the butter until the mixture is light and fluffy. (It is very important to beat the mixture long enough so it really is fluffy.)
  8. One at a time, beat in the egg yolks; then, beat in the whiskey and the vanilla.
  9. Stop the machine and scrape in the melted chocolate.
  10. Continue to mix until well combined.
  11. Remove the bowl from the machine and use a rubber spatula to fold in half the flour mixture.
  12. Fold in the remaining flour.
  13. With a clean whisk and bowl, whip the egg whites until soft peaks form.
  14. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are shiny and firm, but not stiff.
  15. Stir 1/4 of the whites into the batter to lighten it, then fold in the remaining whites.
  16. Pour the batter into the prepared cake ring and bake in the preheated oven for 1 hour.
  17. Remove from the oven and immediately place the foil-covered cardboard round on top of the ring and, holding the round and the baking sheet together with heatproof pads or oven gloves, invert them.
  18. Lift off the baking sheet at once; run a sharp knife around the sides of the cake, loosening the cake from the ring, but do not remove the ring from the cake.
  19. Let the cake cool completely on a rack.
  20. Then, carefully lift off the ring.
  21. Dust the cake with sifted powdered sugar, cut into thin wedges, and serve with rum-raisin ice cream or mocha whipped cream.
  22. E N J O Y!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 387.57 Kcal (1623 kJ)
Calories from fat 165.48 Kcal
% Daily Value*
Total Fat 18.39g 28%
Cholesterol 97.95mg 33%
Sodium 174.85mg 7%
Potassium 58.06mg 1%
Total Carbs 54.59g 18%
Sugars 43.99g 176%
Dietary Fiber 0.74g 3%
Protein 3.84g 8%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 5%
Iron 0.6mg 3%
Calcium 57.6mg 6%
Amount Per 100 g
Calories 337.17 Kcal (1412 kJ)
Calories from fat 143.97 Kcal
% Daily Value*
Total Fat 16g 28%
Cholesterol 85.21mg 33%
Sodium 152.12mg 7%
Potassium 50.51mg 1%
Total Carbs 47.49g 18%
Sugars 38.27g 176%
Dietary Fiber 0.65g 3%
Protein 3.34g 8%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 5%
Iron 0.5mg 3%
Calcium 50.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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