Chocolate Fondant Cake Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings4
VegetarianMain Ingredient
Interest Group


 Butter/Margarine1 Cup (16 tbs)
 Granulated sugar1 Cup (16 tbs)
 Firmly packed light brown sugar1 Cup (16 tbs)
 Unsweetened chocolate3 Ounce, melted (3 squares)
 Cooked mashed potatoes1 Cup (16 tbs)
 Almond extract1 Teaspoon
 Sifted cake flour2 Cup (32 tbs)
 Baking soda1 Teaspoon
 Cream of tartar1 Teaspoon
 Salt1 Teaspoon
 Ground cloves1⁄2 Teaspoon
 Ground allspice1⁄2 Teaspoon
 Dairy sour cream1⁄2 Cup (8 tbs)
 Chopped california walnuts1 Cup (16 tbs)
 Chopped pitted dates1 Cup (16 tbs)
 Fluffy white frosting1 Cup (16 tbs) (adjust quantity as needed)
 Red food coloring2 Drop
 Chocolate sprinkles1 Tablespoon

Nutrition Facts

Serving size

Calories 2158 Calories from Fat 933

% Daily Value*

Total Fat 108 g166.6%

Saturated Fat 45 g225%

Trans Fat 0 g

Cholesterol 347.4 mg

Sodium 1097.3 mg45.7%

Total Carbohydrates 289 g96.3%

Dietary Fiber 15.7 g63%

Sugars 135 g

Protein 23 g46.7%

Vitamin A 36.4% Vitamin C 38.6%

Calcium 22.1% Iron 71.7%

*Based on a 2000 Calorie diet


Cream butter and sugars until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add chocolate, potatoes, and almond extract.
Sift flour with soda, cream of tartar, salt, cloves, and allspice.
Add to butter mixture alternately with cream.
Fold in nuts and dates.
Pour into 9-inch springform pan lined on bottom with greased wax paper, or into 3 lined 9-inch layer-cake pans.
Bake in preheated moderate oven (350° F.) for about 1 1/2 hours for springform pan, or about 30 minutes for layer-cake pans.
Spread Fluffy White Frosting, tinted pink with red coloring, between layers and on top and sides of cooled cake.
Sprinkle with chocolate sprinkles.