Linda’s Fudge Cake Recipe

6

I’ve been captivated by the magic of Linda’s Fudge Cake every time I visited The Cheesecake Factory. The dense chocolatey goodness paired perfectly with a cup of coffee or a scoop of vanilla ice cream has always tempted me to savor “just one more bite” (let’s be honest, it’s always two more bites).

How to make Linda’s Fudge Cake

Linda’s Fudge Cake is a signature dessert from The Cheesecake Factory. It’s a rich, indulgent chocolate cake made with multiple layers of moist, dense chocolate cake filled and frosted with thick, creamy fudge icing.

Ingredients

Here’s what you’ll need to whip up your own version of Linda’s Fudge Cake:

For the Cake Layers:

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (90g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs (at room temperature)
• 1 cup (240ml) whole milk (at room temperature)
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) boiling water

For the Fudge Frosting:

• 1 cup (226g) unsalted butter (softened)
• 2/3 cup (80g) unsweetened cocoa powder
• 3 1/2 cups (440g) powdered sugar
• 1/3 cup (80ml) whole milk
• 2 teaspoons pure vanilla extract
• A pinch of salt

Optional Additions:

• Chocolate shavings or curls (for garnish)
• Whipped cream or vanilla ice cream (for serving)

Instructions

Step 1: Prepare the Cake Layers

1. Preheat the oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easier release.
2. Mix the dry ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
3. Combine wet ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
4. Bring it all together: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Add boiling water: Slowly pour in the boiling water, mixing as you go. The batter will be thin—this is normal, and it ensures the cake will be moist.
6. Bake: Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Fudge Frosting

1. Cream the butter: Beat the softened butter using an electric mixer until light and fluffy, about 2–3 minutes.
2. Add cocoa powder: Gradually add the cocoa powder and mix until fully incorporated.
3. Alternate powdered sugar and milk: Add the powdered sugar 1 cup at a time, alternating with small splashes of milk. Beat after each addition to maintain a smooth texture.
4. Add the vanilla and salt: Mix in the vanilla extract and a pinch of salt. If the frosting is too thick, add a teaspoon of milk at a time until you achieve the desired consistency.

Step 3: Assemble the Cake

1. Level the cake layers (optional): Use a serrated knife to level the tops of the cooled cake layers if they have domed.
2. Frost the first layer: Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top.
3. Add and frost the second layer: Place the second cake layer on top of the first. Use the remaining frosting to coat the top and sides of the cake generously.
4. Garnish (optional): Decorate the cake with chocolate shavings, curls, or sprinkles for an extra touch of indulgence.

Pro Tips for Success

• Measure accurately: Baking is a science, so be precise with your measurements, especially for the flour and cocoa powder.
• Sift for smoothness: Sift your dry ingredients to eliminate lumps and ensure a smoother cake batter.
• Room temperature ingredients: Use room temperature eggs, milk, and butter to help create a silky batter and frosting.
• Don’t overmix: Mix the batter just until combined to avoid a dense cake.
• Chill before serving: For cleaner slices, chill the frosted cake in the fridge for 30–60 minutes before cutting.

What to serve with

Pairing the right side treats with Linda’s Fudge Cake can elevate your dessert experience.

1. Vanilla Ice Cream: A classic pairing for chocolate cake, vanilla ice cream adds a creamy, cold contrast that balances the dense richness of the fudge. The smooth vanilla flavor complements the chocolate without overpowering it, making each bite refreshing.

2. Whipped Cream: Light and airy, whipped cream provides a lovely textural contrast to the cake. Its subtle sweetness enhances the flavors of the chocolate, making each bite taste even more indulgent.

3. Fresh Berries: Bright, tangy berries such as strawberries, raspberries, or blueberries cut through the richness of the fudge cake, adding freshness and a burst of flavor. Their acidity is a perfect counterpoint to the sweetness of the cake.

4. Coffee or Espresso: The rich, robust flavors of coffee or espresso pair beautifully with chocolate, making it an ideal accompaniment to Linda’s Fudge Cake. The bitterness of the coffee can enhance the sweetness of the cake, creating a harmonious balance.

Ingredients Substitutes

Creating Linda’s Fudge Cake is a rewarding experience, but sometimes you might need to substitute certain ingredients due to dietary restrictions, preferences, or missing supplies.

Substitutes for Cake Ingredients

1. All-Purpose Flour

Substitute:

• Gluten-Free Flour Blend: Use a 1:1 gluten-free flour substitute suitable for baking. Ensure it includes xanthan or guar gum to maintain the cake’s structure.
• Whole Wheat Flour: Replace up to half of the all-purpose flour with whole wheat flour for added fiber and a nuttier flavor, but don’t exceed half as it might make the cake too dense.
• Almond Flour (with modifications): If you’re making a gluten-free version and using almond flour, reduce the liquid slightly and add an extra egg for structure.

2. Granulated Sugar

Substitute:

• Coconut Sugar: Swap granulated sugar 1:1 with coconut sugar for a slightly caramel-like flavor and lower glycemic index.
• Brown Sugar: Use a 1:1 ratio, though it may result in a slightly denser and moister cake with a richer taste.
• Sugar-Free Alternatives: Use erythritol, stevia, or monk fruit sweetener as per the sugar replacement guidelines from the manufacturer.

3. Unsweetened Cocoa Powder

Substitute:

• Dutch-Process Cocoa Powder: This will give the cake a smoother, milder chocolate flavor. If substituting, check if your baking powder and soda ratios need adjusting.
• Carob Powder: A caffeine-free alternative, though it has a slightly different flavor profile (less bitter than cocoa). Use a 1:1 ratio.

4. Baking Powder and Baking Soda

Substitute:

• For baking powder: Combine 1 teaspoon baking soda + 2 teaspoons cream of tartar.
• For baking soda: Double the amount of baking powder, but note this may affect texture.

5. Milk

Substitute:

• Plant-Based Milk: Almond milk, soy milk, oat milk, or coconut milk work well as 1:1 substitutes. Opt for unsweetened and unflavored varieties for the best results.
• Buttermilk Substitute: If buttermilk is desired for extra moisture, mix 1 cup of plant-based milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes before using.

6. Vegetable Oil

Substitute:

• Melted Coconut Oil: Use 1:1; ensure it’s melted but not hot. Note that it may add a mild coconut flavor.
• Applesauce: Replace up to half the vegetable oil with unsweetened applesauce for added moisture and reduced fat.
• Avocado Oil: A heart-healthy alternative with a neutral flavor, use as a direct substitute.

7. Eggs

Substitute:

• Flaxseed Meal: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg; let it sit for 5 minutes until gel-like.
• Unsweetened Applesauce: Use 1/4 cup of applesauce per egg in recipes where eggs act as a binder.
• Aquafaba: Use 3 tablespoons of aquafaba (the liquid from canned chickpeas) per egg for fluffier cakes, especially for vegan recipes.

8. Boiling Water

Substitute:

• Use the same quantity of hot coffee instead—for a richer chocolate flavor with an added hint of bitterness.

9. Vanilla Extract

Substitute:

• Vanilla Bean Paste: Use an equal amount for a more intense vanilla flavor.
• Maple Syrup: Adds a unique sweetness in a pinch, though it won’t achieve the same depth of vanilla essence.

Substitutes for Fudge Frosting Ingredients

1. Butter

Substitute:

• Vegan Butter: Use a plant-based butter for a dairy-free version.
• Coconut Oil: It can work as a substitute, but may slightly alter the texture and taste. Chill the frosting to make spreading easier.

2. Unsweetened Cocoa Powder

Substitute: Replace with Dutch-Process Cocoa Powder or Carob Powder (as in the cake). Adjust the sugar slightly for carob powder, as it’s naturally sweeter.

3. Powdered Sugar

Substitute:

• Sugar-Free Alternatives: Use powdered erythritol or a sugar-free blend as per package instructions.
• Blend granulated sugar in a food processor to make your own powdered sugar if unavailable.

4. Whole Milk

Substitute:

• Plant-Based Milk: Coconut milk, almond milk, or soy milk can be used interchangeably to achieve the same consistency.
• Heavy Cream: Use for a thicker, richer frosting. Thin with water as needed.

5. Vanilla Extract

Substitute: Almond extract or rum extract (if you’re looking for a bold twist) in smaller quantities—1/2 teaspoon at most.

6. Salt

Substitute: If you’re out of salt, skip it entirely. The chocolate and butter will bring enough flavor. For a unique taste enhancement, try sea salt flakes for a sweet-salty combo.

Final Thoughts

Linda’s Fudge Cake is perfect on its own, but for an extra treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Add a drizzle of hot fudge for true dessert bliss!

More Recipes:

• Copycat Trader Joe’s Protein Pancakes Recipe