Hazelnut Mud Cake With Fudge Frosting Recipe

Name: Hazelnut Mud Cake With Fudge Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz semi-sweet chocolate, chopped; 1 cup (2 sticks) butter, chopped; 3/4 cup packed light brown sugar; 3/4 cup flour; 1/4 cup self-rising flour; 2/3 cup ground hazelnuts; 2 None eggs; 1/3 cup hazelnut-flavored liqueur; None None FOR THE FUDGE FROSTING; 3 tbsp butter, chopped; 1/3 cup packed light brown sugar; 2 tbsp hazelnut-flavored liqueur; 1 cup powdered sugar; 2 tbsp unsweetened cocoa powder

Servings: persons

12 oz semi-sweet chocolate, chopped
1 cup (2 sticks) butter, chopped
3/4 cup packed light brown sugar
3/4 cup flour
1/4 cup self-rising flour
2/3 cup ground hazelnuts
2 None eggs
1/3 cup hazelnut-flavored liqueur
None None FOR THE FUDGE FROSTING
3 tbsp butter, chopped
1/3 cup packed light brown sugar
2 tbsp hazelnut-flavored liqueur
1 cup powdered sugar
2 tbsp unsweetened cocoa powder

1
Preheat the oven to 300u00b0F. Grease a deep 8-inch round cake pan and line bottom and sides with parchment paper.
2
Stir chocolate, butter, sugar and 3/4 cup water in a medium saucepan on low heat until smooth. Transfer to a medium bowl and allow to cool for 15 mins.
3
Stir sifted flours, hazelnuts, eggs and liqueur into chocolate mixture. Pour into prepared pan.
4
Bake for 1 hour 35 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5
Meanwhile, for the fudge frosting, stir butter, brown sugar and 1 tbsp water in a small saucepan on medium heat, without boiling, until sugar has dissolved. Remove from heat and stir in liqueur. Sift powdered sugar and cocoa into a medium bowl. Gradually stir in hot butter mixture until smooth. Cover and refrigerate for 15 mins, or until frosting thickens. Beat with a wooden spoon until spreadable. Spread over cooled cake.

1487

kcal

Calories

Fat

168

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 12 oz semi-sweet chocolate, chopped, 1 cup (2 sticks) butter, chopped, 3/4 cup packed light brown sugar, 3/4 cup flour, and more.

Yes, Hazelnut Mud Cake With Fudge Frosting 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!

Hazelnut Mud Cake With Fudge Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions