Chocolate Fudge Cake Recipe | Olivemagazine

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• Chocolate fudge cake

Chocolate fudge cake

• Amanda James

Published: April 21, 2019 at 10:08 AMSave recipeServes 12EasyPrep: 25 minsCook: 35 mins+ cooling + chillingA star rating of 4 out of 5.3 ratingsRateloading...Save in our Winter Sale - get 5 months for £5 when you subscribe today

Enjoy a slice of heaven! Our decadent chocolate cake is covered in silky smooth frosting and we teach you how to create dark chocolate curls for an artisan finish

PrintAdSkip to ingredientsAlternativesComplete the dish

Treat yourself to this classic chocolate cake, then try other decadent chocolate cake recipes such as our chocolate birthday cake, easy chocolate cake, salted caramel chocolate cake, gluten-free chocolate fudge cake and vegan chocolate cake. No time to bake? Try our speedy yet indulgent chocolate mug cake. Also check out our healthy chocolate cake for a lighter version of this classic treat.

Ingredients

Nutrition

• 250g self-raising flour
• 50g cocoa powder
• 250g dark chocolate broken into pieces
• 250g light muscovado sugar
• 250g unsalted butter softened
• 4 large eggs
• 1 tsp vanilla extract

BUTTERCREAM

• 200g icing sugar sifted
• 200g unsalted butter softened
• 200g dark chocolate melted

TOPPING

• 50g dark chocolate
• cocoa powder for dusting

Nutrition: per serving

• kcal786
• fat50.8g
• saturates30.4g
• carbs70.5g
• sugars50.2g
• fibre5.4g
• protein8.8g
• salt0.3g

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Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Line 2 x deep 20cm springform cake tins with baking paper. Stir together the flour and cocoa in a bowl. Melt the chocolate, sugar and butter with 100ml water in a pan until smooth, then leave to cool.

• step 2

  Once cooled, transfer to a mixing bowl and whisk in the eggs one by one until combined, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined.

• step 3

  Divide the batter between the cake tins and bake for 30 minutes or until a skewer poked into the middles comes out clean. It may crack a little on top but this will be covered by the icing. Leave to cool.

• step 4

  To make the buttercream, use electric beaters to whisk together the icing sugar and butter for 5 minutes or until light and fluffy. Mix in the melted chocolate until smooth and the buttercream becomes spreadable. Put a thick layer of buttercream on top of one of the cakes, then sandwich the other sponge on top. Spread another thick layer on top, then use the rest to cover the sides. Leave to set in the fridge for 20 minutes.

• step 5

  To make the topping, use a large knife or peeler to scrape across the surface of the chocolate to create curls and shards. Use these to top the cake along with a light dusting of cocoa powder.

Discover more of our decadent chocolate desserts

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