Shortbread Fudge Cake
Indulge in the decadent layers of a Shortbread Fudge Cake, a dessert that combines buttery shortbread, rich chocolate fudge, and velvety ganache for the ultimate sweet treat. This irresistible no-fuss cake starts with a tender, melt-in-your-mouth shortbread base, baked to golden perfection. It’s topped with a silky, chocolate-infused fudge layer made with sweetened condensed milk, and finished with a glossy dark chocolate ganache that takes luxury to a whole new level. A sprinkle of sea salt adds a touch of sophistication, perfectly balancing the sweetness. With minimal ingredients and straightforward steps, this recipe is a must-try for chocoholics and dessert lovers alike. Perfect for celebrations or just an indulgent pick-me-up, this layered dessert will quickly become your go-to showstopper.
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Ingredients
- 200 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 400 grams Sweetened condensed milk
- 300 grams Dark chocolate (70% cocoa)
- 150 milliliters Heavy cream
- 1 pinch Sea salt (optional, for garnish)
Directions
Step 1
Preheat your oven to 160°C (320°F) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
Step 2
In a large bowl, cream together the unsalted butter and granulated sugar with a hand or stand mixer until light and fluffy. Mix in the vanilla extract.
Step 3
Gradually add the all-purpose flour to the butter mixture, stirring until a dough forms. Avoid overmixing to ensure a tender shortbread texture.
Step 4
Press the dough evenly into the bottom of the prepared baking pan, smoothing it out with the back of a spoon or your hands.
Step 5
Bake the shortbread base in the preheated oven for 20-25 minutes or until it's lightly golden around the edges. Remove from the oven and let it cool completely in the pan.
Step 6
While the shortbread cools, prepare the fudge layer. In a small saucepan, combine the sweetened condensed milk and 200 grams of dark chocolate. Heat gently over low heat, stirring constantly, until the chocolate has melted and the mixture is smooth.
Step 7
Pour the chocolate fudge mixture over the cooled shortbread layer, spreading it out evenly with a spatula. Refrigerate for 1-2 hours or until the fudge layer is set.
Step 8
To make the chocolate ganache, finely chop the remaining 100 grams of dark chocolate and place it in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil).
Step 9
Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Then, stir until the mixture is smooth and glossy.
Step 10
Spread the ganache evenly over the set fudge layer, smoothing it out with a spatula. Optionally, sprinkle a pinch of sea salt on top for a flavor contrast.
Step 11
Refrigerate the assembled cake for an additional 30 minutes or until the ganache is firm.
Step 12
Use the parchment paper overhang to lift the cake out of the pan. Slice into squares or rectangles for serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1304.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5957.1 |
| Total Fat 386.5g | 0% |
| Saturated Fat 225.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 728.9mg | 0% |
| Sodium 788.1mg | 0% |
| Total Carbohydrate 546.6g | 0% |
| Dietary Fiber 39.5g | 0% |
| Total Sugars 290.7g | |
| Protein 82.3g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1432.5mg | 0% |
| Iron 48.1mg | 0% |
| Potassium 3948.9mg | 0% |
Source of Calories