This Hyde Park Fudge Cake is a decadent dessert that combines deep chocolate flavors with a tender crumb. The batter relies on melted bitter chocolate and shortening to create a dense, fudge-like texture that holds up beautifully to the rich icing. It’s the perfect centerpiece for Sunday brunches, birthday celebrations, or any occasion calling for a show-stopping treat. The method involves melting chocolate into the fat and carefully combining wet and dry ingredients to ensure a smooth, lump-free batter. Baked in a greased Bundt pan, it emerges with a beautiful shape and intense flavor. Finish it with the warm, glossy chocolate icing for a professional bakery finish.
Hyde Park Fudge Cake
Description
This Hyde Park Fudge Cake is a decadent dessert that combines deep chocolate flavors with a tender crumb. The batter relies on melted bitter chocolate and shortening to create a dense, fudge-like texture that holds up beautifully to the rich icing. It&# 226;ÂÂs the perfect centerpiece for Sunday brunches, birthday celebrations, or any occasion calling for a show-stopping treat. The method involves melting chocolate into the fat and carefully combining wet and dry ingredients to ensure a smooth, lump-free batter. Baked in a greased Bundt pan, it emerges with a beautiful shape and intense flavor. Finish it with the warm, glossy chocolate icing for a professional bakery finish.Ingredients
Directions
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Grease a Bundt pan thoroughly.
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Dust the greased pan with fine bread crumbs and place in the refrigerator to chill.
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Preheat the oven to 350 degrees Fahrenheit (177ðC).
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Melt the bitter chocolate with the shortening until smooth and combined.
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In a separate bowl, combine eggs, water, sour milk, and vanilla extract.
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Beat the wet mixture until well blended.
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In another bowl, whisk together flour, sugar, baking soda, and salt until thoroughly mixed and free of lumps.
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Gradually add the dry ingredients to the liquid ingredients.
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Blend on low speed until just combined, scraping down the sides of the bowl well to ensure no dry pockets remain.
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Pour the batter into the prepared chilled Bundt pan.
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Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 30 minutes.
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Turn the cake out onto a wire rack to cool completely before icing.
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While the cake cools, make the icing: Heat sugar and evaporated milk in the top of a double boiler until the sugar is completely dissolved and the mixture is no longer grainy.
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In a separate small bowl, melt butter and unsweetened chocolate together.
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Combine the melted chocolate mixture with the sugar-milk mixture and stir until smooth.
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If desired, add 1 to 2 teaspoons of hot water to the icing to enhance its sheen and pourability.
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Pour the warm icing over the cooled cake, allowing it to drip down the sides.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 728.0kcal
- % Daily Value *
- Total Fat 40.0g62%
- Saturated Fat 24.0g120%
- Cholesterol 0.0mg0%
- Sodium 32.0mg2%
- Total Carbohydrate 78.7g27%
- Dietary Fiber 14.7g59%
- Sugars 61.3g
- Protein 6.7g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Regarding the eggs: The original recipe notes 2 2/3 eggs. Whether you use exactly 2 2/3 eggs or round down to 2 eggs with a bit of extra yolk is up to you. However, baker Janine Gwaltney notes that "too much egg and the cake falls in the center," so precision here is key for structural integrity.
Tip for dusting the pan: Using fine bread crumbs instead of flour helps prevent the crumbs from sticking to the cake and makes it easier to see when the pan is fully coated. Chilling the pan helps set the crumbs and shortening before baking.
Checking doneness: Since Bundt cakes are dense, ensure you bake until fully done. If the top looks set but the center is soft, continue baking in 5-minute increments.
Icing consistency: If the icing is too thick to pour, add hot water one teaspoon at a time. If it is too thin, let it cool slightly before pouring.
Storage: Store covered at room temperature for up to 3 days or in the refrigerator for up to a week. Bring to room temperature before serving for the best texture.
