why make this recipe
Chocolate Fudge Cake is a timeless favorite for chocolate lovers. Its rich, moist texture and creamy fudge icing make it a perfect treat for any occasion, from birthdays to holidays. This cake is not only delicious but also easy to make, allowing you to impress friends and family without too much effort. Whether you enjoy baking or are just starting out, this recipe is sure to bring joy to your kitchen.
how to make Chocolate Fudge Cake
Ingredients :
- 450 g dark chocolate
- 350 ml double cream
- 200 g unsalted butter
- 150 g icing sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 70 g cocoa powder
- 1 teaspoon instant coffee
- 120 ml hot water
- 180 g unsalted butter, softened
- 150 ml vegetable oil
- 180 g granulated sugar
- 180 g soft light brown sugar
- 6 eggs
- 200 ml buttermilk
- 300 g plain flour
- 1.5 teaspoons baking soda
- 1 tablespoon white vinegar
Directions :
Making the fudge icing:
- Start by melting the dark chocolate in a bowl over simmering water. Stir often until smooth. Remove from heat and let it cool slightly.
- In another bowl, whip the double cream until soft peaks form.
- Gently fold the melted chocolate into the whipped cream until fully combined.
- Add the unsalted butter, icing sugar, vanilla extract, and salt. Mix well until everything is smooth and creamy. Set aside.
Making the cake layers:
- Preheat your oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
- In a bowl, combine cocoa powder, instant coffee, and hot water. Stir until smooth and set aside.
- In a large bowl, beat the softened unsalted butter, vegetable oil, granulated sugar, and light brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Pour in the buttermilk and mix until combined.
- In another bowl, whisk together plain flour, baking soda, and vinegar. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Finally, fold in the cocoa mixture. Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
Assembling the cake:
- Place one cake layer on a serving plate. Spread a generous amount of fudge icing on top.
- Place the second cake layer on top and cover the entire cake with the remaining fudge icing. Use a spatula to create a smooth finish or decorative swirls.
how to serve Chocolate Fudge Cake
Serve Chocolate Fudge Cake at room temperature. You can slice it into wedges and pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. It’s perfect for a special celebration or just a weekend dessert!
how to store Chocolate Fudge Cake
To store Chocolate Fudge Cake, keep it in an airtight container at room temperature for up to three days. If you need to keep it longer, it can be refrigerated for about a week. Make sure to bring it back to room temperature before serving for the best taste.
tips to make Chocolate Fudge Cake
- Use good quality dark chocolate for the best flavor in the fudge icing.
- Ensure all ingredients are at room temperature before you start mixing for a smoother batter.
- Be careful not to overmix once you add the flour to keep the cake light and fluffy.
- Let the cake layers cool completely before assembling with the icing.
variation
You can add a layer of chocolate ganache or sprinkle chopped nuts like walnuts or pecans between the cake layers for added texture and flavor.
FAQs
1. Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but it will make the cake sweeter and less rich in flavor.
2. How can I make this cake gluten-free?
You can substitute plain flour with a gluten-free flour blend, making sure it contains a binding agent like xanthan gum.
3. Can I freeze the Chocolate Fudge Cake?
Yes, you can freeze the un-iced cake layers. Wrap them tightly with plastic wrap and foil before freezing. Thaw in the refrigerator before icing and serving.
Chocolate Fudge Cake
Ingredients
Method
- Melt the dark chocolate in a bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Whip the double cream in another bowl until soft peaks form.
- Gently fold the melted chocolate into the whipped cream until fully combined.
- Add the unsalted butter, icing sugar, vanilla extract, and salt, mixing until smooth and creamy. Set aside.
- Preheat the oven to 180°C (350°F) and grease and flour two 9-inch round cake pans.
- Combine cocoa powder, instant coffee, and hot water in a bowl and stir until smooth. Set aside.
- In a large bowl, beat the softened unsalted butter, vegetable oil, granulated sugar, and light brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Pour in the buttermilk and mix until combined.
- In another bowl, whisk together plain flour, baking soda, and vinegar. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fold in the cocoa mixture and divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
- Place one cake layer on a serving plate and spread a generous amount of fudge icing on top.
- Place the second layer on top and cover the entire cake with the remaining fudge icing. Use a spatula for a smooth finish.
