Desserts aren't merely sweet dishes; they're culturally rich, bring back memories, and tend to unite people. In India, with sweets being an important part of celebration, desserts are required to balance richness with familiarity. The Gooey Chocolate Cashew Fudge Cake does this by balancing intense chocolate and rich cashews.
Cashews have a long history as part of Indian cuisine, especially in celebration sweets. In kaju katli, gravies, or used simply as creamy additions, cashews are highly prized for richness and silkiness. Combining this comforting ingredient with chocolate gives a dessert appealing to both traditional and modern tastes. The result is a rich but balanced cake that is fit for family gatherings, festivals, or for indulgence at home.
This dark chocolate cake recipe is simple enough for a home baker but sophisticated enough to impress your guests. If you follow the rules below and apply some of the experts' advice, you'll have a cake that unites the depth of dark chocolate and the comforting warmth of roasted cashews.
Ingredients:
Method:
Melt the chocolate and butter together in a microwave or double boiler, stirring until smooth. In another bowl, whisk together eggs and sugar until creamy. Gradually fold in the melted chocolate mixture. Add vanilla extract and milk and mix. Sift in the flour, cocoa powder, and salt and mix gently. Fold in the roasted cashews. Pour into a greased baking pan and bake at 180°C for 30-35 minutes or until the center is slightly soft but the edges are firm. Allow it to cool before serving.
The quantity of chocolate used defines how rich the cake will be. Dark chocolate with a minimum of 70% cocoa provides a deep, rich flavor that is enhanced by the dessert. In order to get a slightly sweeter flavor, blend a 70:30 mix of dark chocolate and semi-sweet chocolate. This blend provides a rich flavor without overwhelming the cashew flavor. Do not use milk chocolate since it is too sweet and will weaken the richness of the cake.
To get the best balance of richness and crunch, use roasted cashews. Roasting deepens their natural oils, which contributes to a more complex flavor. For extra richness, grind half of the cashews to a coarse grind and keep the rest whole. This way, the cake gets a smooth foundation with random crunches. Almonds or walnuts may be substituted if needed, but cashews provide a buttery richness that is especially well-suited to Indian tastes.
Getting a gooey center is all about timing. Bake the cake just until the edges are set and the center is still soft. To check if it is done, insert a toothpick into the center—if it comes out with moist crumbs instead of wet batter, your cake is ready. If you overbake, you will have a harder, less decadent dessert. If your oven runs hotter than average, lower the heat a notch or check the cake five minutes sooner.
One easy trick to boost the chocolate flavor is using instant coffee powder. A teaspoon of coffee to the batter increases the natural bitterness of cocoa without making the cake taste like coffee. This method is used extensively in commercial baking to add richness to chocolate. For those who want a more intense cocoa flavor, mixing a tablespoon of melted dark chocolate to the batter can boost the dessert.
For a healthier alternative, use whole wheat flour in place of all-purpose flour, which provides fiber without compromising the richness of the cake. Cutting down on half the butter and substituting it with Greek yogurt or mashed bananas provides a softer crumb without compromising on richness. Cutting down on sugar can be achieved by substituting half the sugar with jaggery. Jaggery provides a caramel-like richness that is compatible with chocolate and cashews.
Pair the Gooey Chocolate Cashew Fudge Cake with a decadent chocolate walnut milkshake to elevate the dessert experience to a higher level. The rich, creamy beverage complements the heavy richness of the cake perfectly, creating a great contrast. For an added indulgent effect, pour warm chocolate sauce over the cake and sprinkle with sea salt on top. The gentle touch breaks the sweetness of the dessert and deepens the cocoa flavors.
For a melt-in-the-mouth experience, serve the cake slightly warm with a scoop of vanilla ice cream. If storing for later, wrap the cake tightly in cling film and refrigerate. Gently reheat in the microwave for 20-30 seconds to restore its gooey consistency. The cake keeps well for up to four days, making it an excellent make-ahead dessert.