Chocolate Fudge Cake Recipe

Chocolate Fudge Cake

Chocolate fudge cake is a classic recipe and a favourite in our family. Although it has many variations that can sometimes leave you feeling a little confused. Many insist that soured cream is a must, while others simply opt for milk. Some use a higher chocolate content while others may use a combination of chocolate and cocoa powder for the chocolate flavouring. Whatever your preference, this recipe can be easily adjusted to suit you. After turning to many different recipes over the years and my own experimentation, this is the best recipe that has always worked for me. I use this as a base for many of my chocolate cakes and just alter it slightly to what it's intended for. This recipe is for a large single layer cake, therefore for a double or triple layered cake you may want to double or triple the amounts listed, depending on the size of your cake tin.

A classic chocolate upon chocolate cake recipe!

This is how worktops should look every evening.

My worktop does indeed  look like this nearly every evening, and thus I have a family complaining of rapid weight gain and constant hunger! The combined mixture should look a little like this, the brown chocolate colour will darken as it cooks.





The finished product! Make sure to allow the frosting to cool and set for the approximate time before spreading onto the cake to allow for better spreading and control. If it is too liquid, it will be more difficult to control and may moisten the sponge.

Chocoholics rejoice!

This is a simple and easy to do recipe, using everyday baking ingredients that won't have you panicking and rushing to the shop!

Ingredients



For the Cake:200g Butter
200g Light Muscovado Sugar
3 Eggs
1/2 Tsp Vanilla Extract
175g Plain Dark Chocolate
2 Tbsp Cocoa Powder
220g Self-Raising Flour
2 to 3 Tbsp Milk


For the Icing:

50g Dark or Milk Chocolate
1/4 Cup Butter
1 to 2 Tbsp Cocoa Powder
1 Cup Icing Sugar
1/2 Cup Milk



Directions

• Preheat an oven to 180C and grease a cake tin.
• In a large bowl, combine the butter and sugar until light and fluffy.
• Beat in the eggs and vanilla extract.
• Fold in the flour and cocoa powder and mix.
• In a microwave or in a bowl over a pan of simmering water, melt the chocolate.
• Gently add in the melted chocolate and mix until well combined.
• Pour the mixture into the cake tin and spread towards the edges, making sure the top is even.
  Bake for approx. 30 - 45 mins, (until firm and springy to the touch and an inserted skewer comes out clean).
• Allow the cake to cool.
  For the icing, place the butter and chocolate in a medium bowl.
• Melt the chocolate and butter mixture in a microwave or over a pan of simmering water, stirring to make sure they are combined.
  Once melted and smooth, add in the icing sugar and cocoa powder.
• Add in the milk until it is of your desired consistency and mix until well combined.
• Allow the icing to cool for approx. 10 -15 mins to thicken (stir the mixture 2 or 3 times during this time).
• Once thickened, spread over the cake.
  Place some of your favourite chocolate pieces from a chocolate assortment box in the centre.
• Use a cheese grater or potato peeler to shave some milk and white chocolate, before sprinkling over the top of the cake.

Tips & Serving Ideas

• Melt some milk, white or dark chocolate and drizzle in a zig zag pattern over the cake.
• Combine different sized chocolate curls and shavings or use some chocolate sprinkles.
• Add a chocolate buttercream filling or border!
• Chocolate dipped Strawberries or piped chocolate roses would make a great alternative center decoration.
• Serve warm with some single or whipped cream.

Dessert anyone?!

Cara X