Hanukkah Gelt Chocolate Fudge Cake Recipe

Name: Hanukkah Gelt Chocolate Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups packed brown sugar; 1-3/4 cups flour; 3/4 cup unsweetened cocoa powder; 2 tsp. baking soda; 1 tsp. CALUMET Baking Powder; 1/4 tsp. salt; 2 eggs; 1 cup brewed MAXWELL HOUSE Coffee, cooled; 1 cup buttermilk; 1/2 cup oil; 1/2 cup margarine or butter, softened; 3 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled; 2 cups powdered sugar; 2 Tbsp. whipping cream; 16 foil-wrapped chocolate coins (gelts)

Servings: persons

2 cups packed brown sugar
1-3/4 cups flour
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
2 eggs
1 cup brewed MAXWELL HOUSE Coffee, cooled
1 cup buttermilk
1/2 cup oil
1/2 cup margarine or butter, softened
3 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
2 cups powdered sugar
2 Tbsp. whipping cream
16 foil-wrapped chocolate coins (gelts)

1
Heat oven to 350F.
2
Combine first 6 ingredients in large bowl.
3
Whisk eggs in medium bowl with blended.
4
Stir in coffee, buttermilk and oil.
5
Add to dry ingredients; mix well.
6
(Batter will be thin.)
7
Pour into 9-inch springform pan sprayed with cooking spray.
8
Bake 45 to 55 min.
9
or until toothpick inserted in center comes out with fudgy crumbs.
10
(Do not overbake.
11
Cake will be slightly puffed in center and spring back when touched lightly in center with finger.)
12
Run knife around rim of pan to loosen cake; cool before removing rim.
13
Beat margarine in small bowl with mixer until creamy.
14
Add melted chocolate; mix well.
15
Gradually beat in powdered sugar.
16
Add whipping cream, 1 Tbsp.
17
at a time, beating constantly until frosting is light and fluffy.
18
Spread onto top and side of cake.
19
Decorate with chocolate coins.

4052

kcal

Calories

240

Fat

451

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups packed brown sugar, 1-3/4 cups flour, 3/4 cup unsweetened cocoa powder, 2 tsp. baking soda, and more.

Yes, Hanukkah Gelt Chocolate Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hanukkah Gelt Chocolate Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions