Fudge Nut Cake

An old-fashioned chocolate cake made with real melted unsweetened chocolate (not cocoa) and loaded with coarsely chopped nuts. The crumb is dense and fudgy, closer to a brownie than a light, fluffy layer cake. Cake flour keeps it tender despite all that richness.

The reverse creaming method here is key. Butter gets creamed first, then the sifted dry ingredients go in before the wet. This coats the flour in fat before the liquid can develop gluten, which is how you get that tight, velvety crumb instead of a coarse, crumbly one. The milk goes in two stages: most of it with the dry mix, the rest with the eggs and melted chocolate.

Bake as a single sheet in a 9×13 pan for easy squares, or split between two 9-inch rounds for a layer cake (skip the nuts for the round pans so they stack evenly).

Kitchen Tips

• Melt the chocolate gently over low heat or in the microwave at 50% power. Scorched chocolate turns grainy and bitter.
• Let the melted chocolate cool slightly before adding to the batter. Hot chocolate can curdle the eggs.
• Scrape the bowl frequently during mixing. Butter and chocolate like to cling to the sides.
• Test at 40 minutes for the 9×13. The center should spring back when lightly touched.

Variations

• Substitute ⅔ cup cocoa powder for the unsweetened chocolate, sifted with the dry ingredients.
• Use pecans, walnuts, or hazelnuts for the chopped nuts, or a mix of all three.
• Frost with chocolate buttercream or a simple chocolate ganache for a more finished presentation.