Raspberry Chocolate Fudge Bars
October 12, 2019
It’s time for comfort baking now that we’re slowly but surely approaching the holiday season, and this Raspberry Chocolate Fudge Cake with Shortbread is worth adding to your fall favorites. It’s definitely a great recipe year round but its fudgy chocolate cake layer on top of buttery shortbread with just a hint of raspberry makes this cake a perfect treat for the colder season when all you want to do is cuddle up on the couch with a hot cup of coffee and a piece of cake.
I made this Holiday Millionaire’s Shortbread (a thick layer of buttery almond shortbread covered with soft maple caramel and topped with cinnamon chocolate ganache) last year and this shortbread cake kind of reminded me of that. If you’re into shortbread cake you definitely want to check that out. It’s a great twist on a delicious classic just for this season!
Check out the recipe over at Challenge Butter’s blog here! And if you are into chocolate fudge as much as I am, you might also like this super quick and easy Chocolate Fudge cake that is ooey gooey delicious, flourless and gluten-free, and made with only 5 ingredients! Or check out this more elaborate Coffee Chocolate Fudge Cake with Ganache Frosting that will make an impression at your next dinner party.
Raspberry Chocolate Fudge Bars
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 minutes
- Yield: 15 1x
- Category: Bars
- Method: Baking
- Cuisine: Sweets
Ingredients
SHORTBREAD
- 1 cup (2 sticks) salted Challenge Butter, room temperature
- 2 cups all-purpose flour
- ½ cup confectioner’s sugar
CHOCOLATE CAKE
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup buttermilk (or milk)
- 1 stick Unsalted Challenge Butter, melted
- 2 large eggs
- 1 tsp of vanilla extract
- 1 cup hot water or coffee
- 2–3 Tablespoons Raspberry Jam
Instructions
- To make the shortbread, mix all ingredients together in a large bowl and mix with your hands or a hand mixer into a smooth dough. Set aside.
- Preheat oven to 350ºF and grease or line a 8×10 baking pan.
- Whisk the flour, sugar, cocoa powder, and baking powder together in a large bowl.
- Add the buttermilk, melted butter, eggs, and vanilla and mix on medium speed using a hand mixer or stand mixer until combined.
- Add the hot water/coffee and mix on low speed until just combined.
- Press the shortbread dough firmly and evenly into the baking dish and bake for about 15 mins.
- Pour the chocolate cake batter over the slightly browned shortbread and bake for another 30 mins until a toothpick inserted comes out clean.
- Let the cake cool down for about 30 mins and top with raspberry jam.
Whole Wheat Triple Chocolate Muffins with Blackberries
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Holiday Millionaire’s Shortbread
I might or might not have totally binged on those until I got sick… but how could you not?! I
Khyati Arora
Looking so yummy I can’t wait for it please send this cake