Gluten-Free Chocolate-Glazed Fudge Cake
A rich, dense chocolate cake with an intensely fudgy texture that's baked using a water bath method for perfectly smooth results. The cake features a silky chocolate glaze made with cream and corn syrup that creates a mirror-like finish, topped with toasted hazelnuts for added crunch. This elegant dessert is perfect for special occasions and chocolate lovers who appreciate restaurant-quality presentation. The water bath technique ensures even baking and prevents cracking, while the dual chocolate components create layers of cocoa flavor.
Ingredients
- 1 cup butter
- 16 oz semisweet chocolate, chopped
- 2 teaspoons vanilla
- 6 eggs, lightly beaten
- ¼ cup whipping cream
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla
- 3 oz semisweet chocolate, chopped
- 2 tablespoons toasted hazelnuts, chopped
Instructions
- 1
Heat oven to 350°F and grease 8-inch round cake pan
- 2
Melt butter and chocolate in medium saucepan over medium-low heat, stirring until smooth
- 3
Remove from heat and stir in vanilla
- 4
Gently stir in beaten eggs until well combined
- 5
Pour batter into greased pan
- 6
Place cake pan in 13x9-inch pan and add warm water until 1 inch deep
- 7
Bake for 35 to 40 minutes or until center is set
- 8
Remove cake pan from water bath and place on wire rack
- 9
Cool for 40 minutes
- 10
Run knife around edge of pan and invert cake onto wire rack
- 11
Cool an additional 20 minutes
- 12
Combine whipping cream, corn syrup and vanilla in small saucepan
- 13
Bring to a boil over medium heat, stirring occasionally
- 14
Remove from heat and add chocolate, stirring until melted and smooth
- 15
Place cake on serving platter with waxed paper underneath to catch drips
- 16
Pour glaze slowly over top and sides of cake to cover
- 17
Smooth glaze with narrow metal spatula
- 18
Sprinkle hazelnuts around top edge of cake
- 19
Remove waxed paper when glaze is set
Tips
Use a water bath to prevent the cake from cracking and ensure even baking throughout the dense chocolate batter.
Let the glaze cool slightly before pouring to achieve the perfect consistency that coats smoothly without being too thin.
Toast hazelnuts in a dry skillet for 3-4 minutes until fragrant to enhance their nutty flavor and add textural contrast.
Good to Know
Store in refrigerator covered for up to 5 days
Can be made 1 day ahead; add glaze day of serving for best appearance
Serve chilled or at room temperature, cut with warm knife for clean slices
Common Mistakes
Use room temperature eggs to avoid seizing the melted chocolate mixture
Don't overbake as center should be just set but still slightly soft for fudgy texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this cake without the water bath?
The water bath prevents cracking and ensures even baking for the dense texture, but you can bake directly in the oven at 325°F, watching carefully to avoid overbaking the center.
What if my glaze is too thick to pour smoothly?
Gently reheat the glaze over low heat or add 1-2 teaspoons of cream to thin it to the right pouring consistency.
How long will this cake keep in the refrigerator?
The glazed cake will keep covered in the refrigerator for up to 5 days, though the glaze may lose some of its shine after day 3.