This is a sponsored post. The holiday season is approaching and one of my favorite seasonal activities is holiday baking. Okay, I confess, it is also holiday eating. Either way, this recipe for Glazed Chocolate Fudge Cake fits the bill. I decided to make mini cakes with this recipe since I know if I made a larger cake I would end up eating most of it. These mini cakes are great to share with another person. My husband and I split one for dessert and the serving size was perfect. If you love chocolate, you must try this delicious chocolate cake recipe. It will become one of your go-to favorites.
Glazed Chocolate Fudge Cake
Spread vanilla frosting on the bottom half. You will want to use enough frosting to make a nice thick layer of frosting in the middle.
- Dark Chocolate Fudge — Rich, dark and indulgent like only chocolate fudge can be. Enjoy a cup of coffee that’s every chocolate lover’s dream come true.
- Peppermint Mocha — Enjoy one of the season’s most popular flavors! Let the comfort of crisp peppermint and chocolatey mocha warm you up this holiday season.
- Eggnog Latte — What would the holidays be without the flavor of Eggnog? Invite over some guests and prepare a holiday flavored latte for everyone on your list.
These delicious seasonal flavors are only available through December so get them while you can!
Glazed Chocolate Fudge Cake
These Glazed Chocolate Fudge Mini Cakes are perfect to share with a loved one. Delicious, rich and full of chocolate goodness. Yes, please!
- nonstick cooking spray
- 1 cup flour
- 2/3 cup granulated sugar
- 1/3 cup baking cocoa
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 large egg, room temperature
- 1/2 cup Dark Chocolate Fudge Flavor Nestle Coffee-Mate Liquid Coffee Creamer
- 1/4 cup vegetable oil
- 1/2 cup hot water
- vanilla frosting
For glaze, whisk together
- 1/4 cup powdered sugar
- 1/8 cup baking cocoa
- 1 tbs Chocolate Fudge Flavor Nestle Coffee-Mate Liquid Coffee Creamer
- 1/2 tbs melted butter
- Preheat oven to 350 degrees. Spray four ramekins with nonstick cooking spray. Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Mix until the ingredients are thoroughly combined.
- To the flour mixture, add Coffee-Mate Creamer, oil and egg and beat until combined. Gradually add hot water and beat for two minutes.
- Divide batter equally between four ramekins.
- Bake for 25 minutes or until a toothpick stuck in the center comes out clean. Cool for 10 minutes in ramekin and remove and then transfer to a wire rack to cool.
- When cooled, slice the mini cakes in half. I also cut a bit off the top of the mini cake to make the surface flat.
- Spread vanilla frosting on the bottom half. You will want to use enough frosting to make a nice thick layer of frosting in the middle.
- To make the glaze, whisk together 1/4 cup of powdered sugar, 1/8 cup of baking cocoa, 1 tablespoon of Dark Chocolate Fudge Flavor Nestle Coffee-Mate Liquid Coffee Creamer and 1/2 a tablespoon of melted butter. Mix until smooth and pour on cooled and frosted cake.
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