Blender Double Fudge Cake

Who needs a mixer when you’ve got a blender?

Every ingredient for this fudgy chocolate cake goes right into the blender in order, gets blitzed for 30 seconds on high, and pours straight into the pan.

Unsweetened chocolate in the batter gives it a deep, intense cocoa flavor, and the moment it comes out of the oven, semi-sweet chocolate pieces get scattered across the top and covered so they melt into a glossy, spreadable fudge layer.

A handful of chopped nuts pressed into the warm chocolate finishes it off with crunch.

Kitchen Tips

• Chop the nuts in the blender first and set them aside before making the batter. Otherwise they’ll get ground to powder in the mix.
• Stop the blender and scrape the sides with a spatula at least once. The batter can be slightly lumpy and that’s fine, but you don’t want dry pockets of flour hiding at the bottom.
• Cover the cake with a baking sheet immediately after sprinkling the chocolate pieces on top. The trapped heat melts them evenly without any extra effort.
• Serve warm. This cake is at its fudgiest straight from the oven.

Variations

• Use peanut butter chips instead of semi-sweet chocolate for a chocolate peanut butter version.
• Swap the nuts for toasted coconut flakes for a German chocolate-inspired topping.
• Add a teaspoon of instant espresso to the batter to intensify the chocolate flavor.