Creole Fudge Cake

"This recipe comes from a Texas cookbook called "Texas Blossoms". I did make a few changes. I don't have 3-8" round pans so I baked mine in 2-9" round pans for 40 minutes. Also, I have an aversion to eating raw egg yolks so I substituted 3 Tbsp Heavy Cream in the icing. I used a 2 pound bag of powdered sugar - it's just a little over 6 cups so you don't have to bother with measuring it out. If the icing seems a little too thick simply add another egg yolk or a tablespoon of milk or heavy cream to thin. The icing makes a very generous amount so if you are only using 2 - 9" layers you have enough for a nice thick layer of icing between the cake layers. This is a very tender cake with a wonderful mocha flavor."
photo by a user photo by a user
Ready In:
1hr 15mins




  • Cake:.
  • Preheat oven to 350 degrees.
  • Pour water into double boiler and add coffee granules stirring to dissolve.
  • Add brown sugar and chocolate and heat over simmering water stirring until well blended.
  • Set aside to cool.
  • In large mixing bowl beat sugar and butter with electric mixer on medium speed until well blended.
  • Add eggs, one at a time, beating after each addition.
  • Mix until light and fluffy.
  • Add chocolate mixture to butter mixture, mixing well.
  • Sift together cake flour, baking powder, baking soda and salt.
  • Add flour mixture to chocolate mixture alternately with the milk.
  • Divide batter among 3 (8 inch) well greased round pans that have been dusted with cocoa.
  • Stagger pans in preheated oven and bake for 25 to 30 minutes.
  • Cool for 2 minutes and turn onto cooling racks.
  • Frost between layers, on top and sides with Coffee Buttercream Icing.
  • Sprinkle with chocolate shavings.
  • Coffee Buttercream Icing:.
  • Dissolve coffe in hot water.
  • Once dissolved set aside to cool.
  • Blend butter and egg yolks on medium speed with electric mixer.
  • Add coffe mixture and mix thoroughly.
  • Add powdered sugar to coffee mixture and blend until smooth.

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Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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