Chocolate Fudge Cake
Serves : 12 slices
Super easy and quick to make, this chocolate fudge cake is my go-to recipe when I need a last minute, decadent showstopper. It's definitely for chocolate lovers with a wickedly sweet tooth.
Ingredients
For the Chocolate Fudge Cake
- 50 g Unsweetened Cocoa Powder
- 75 ml Hot Water just boiled
- 3 Eggs Medium
- 50 ml Full Fat Milk
- 175 g Plain Flour or All Purpose Flour
- 2.5 tsp Baking Powder
- 100 g Unsalted Butter Softened
- 275 g Caster Sugar or Superfine Sugar
For the Chocolate Fudge Frosting
- 250 g Dark Chocolate
- 125 g Unsalted Butter Softened
- 100 g Icing Sugar or Powdered Sugar
- 200 ml Double Cream or Heavy Cream
- 0.5 tsp Instant Espresso Powder optional
Makes: 8inch round
Instructions
- To make the cake: Preheat oven to 180C/350F and line an 8-inch round cake pan with baking parchment. Alternatively, coat the pan with homemade cake release.
- In a large mixing bowl, combine the cocoa powder and hot water. Mix together until they form a thick chocolate paste.50 g Unsweetened Cocoa Powder, 75 ml Hot Water
- Add the remaining ingredients to the chocolate paste - butter, caster sugar, eggs, milk, plain flour and baking powder. Mix everything together with a hand held mixer until well combined and the mixture is thick and glossy. Alternatively use a stand mixer with the paddle attachment.50 ml Full Fat Milk, 175 g Plain Flour, 2.5 tsp Baking Powder, 100 g Unsalted Butter, 275 g Caster Sugar, 3 Eggs
- Pour the cake batter into the line cake pan and level off with an angled palette knife.
- Bake the cake for 40-45 minutes until springy to touch and a skewer inserted comes out clean. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
- To make the chocolate fudge frosting: Break the dark chocolate into small pieces and place in a large saucepan with the butter, double cream, icing sugar and instant espresso powder (if using).250 g Dark Chocolate, 125 g Unsalted Butter, 100 g Icing Sugar, 200 ml Double Cream, 0.5 tsp Instant Espresso Powder
- Place the saucepan over a medium and gently heat the ingredients until they have completely melted. Stir continuously. Alternatively place the ingredients in a large bowl and melt together in a microwave in 30-second blasts.
- Pour the melted chocolate mixture into a large bowl and leave to completely cool at room temperature. As it cools the mixture will thicken up and become smooth and silky, but still spreadable.
- If you want a thicker frosting, place the chocolate mixture in the fridge for 15 minutes to chill slightly then use to decorate the cake.
- To decorate the cake: When the cake has completely cooled and the chocolate fudge frosting is ready, use a rubber spatula to spread the frosting over the top of the cake.
- Use an angled palette knife to create a swirl pattern on the top, then place on a cake stand and you're ready to serve.
Notes
What size baking pan do I need to use? The cake is best made in a deep sided 8-inch cake pan, or if you want a deeper cake, swap for a 7-inch version. Alternatively you can make this as a layer cake using two 8-inch sandwich tins.
How should I store the chocolate cake? Once decorated, store the cake in an air-tight container at room temperature.
How long will the cake keep for? The chocolate fudge cake will keep for up to 5 days stored at room temperature, and is best eaten within 3 days. You can also freeze the cake, either with or without the frosting, for up to 2 months. Make sure it is well wrapped and in an air-tight containers to avoid freezer burn.
Do I have to include the espresso coffee? No you don't if you prefer not to. However, the coffee helps to intensify the chocolate flavour and you can't taste it. If you can't get hold of espresso powder, you can substitute with a strong instant coffee instead. I recommend the barista-style instant coffees such as Milicano.
Nutrition
Serving: 1sliceCalories: 504kcalCarbohydrates: 55gProtein: 5gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 64mgSodium: 17mgPotassium: 337mgFiber: 4gSugar: 36gVitamin A: 728IUVitamin C: 1mgCalcium: 79mgIron: 4mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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