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Chocolate Fudge Cake Recipe

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★★★★★

4.5 from 112 reviews

This rich and decadent Chocolate Fudge Cake features layers of moist cocoa-infused sponge with a luscious chocolate fudge icing. Perfect for chocolate lovers, this cake combines simple ingredients with an easy baking process to create an impressive dessert for any occasion.

Ingredients

Scale

Cake Ingredients

  • 480 g (3 cups) plain flour
  • 460 g (2 ¼ cups) caster sugar
  • 140 g (1 ¼ cups) cocoa powder
  • 1.5 tsp bicarbonate of soda (baking soda)
  • 1.5 tsp baking powder
  • 1.5 tsp salt
  • 4 large eggs
  • 360 ml (1 ½ cups) buttermilk
  • 120 ml (½ cup) vegetable oil
  • 2 tsp vanilla extract
  • 360 ml (1 ½ cups) boiling water
  • 2 tsp espresso powder (optional)

Chocolate Fudge Icing Ingredients

  • 390 g (2 cups + 2 tbsp) dark chocolate
  • 300 ml (1 ¼ cups) double cream
  • 200 g (¾ cup + 2 tbsp) unsalted butter
  • 160 g (1 cup + 2 tbsp) icing sugar
  • 3 tsp vanilla extract
  • 1 tsp espresso powder (optional)
  • 0.25 tsp salt

Instructions

  1. Prepare Cake Tins: Preheat the oven to 160°C (320°F). Grease and line four 8-inch cake tins with baking parchment, then set aside while preparing the batter.
  2. Mix Dry Ingredients: In a large bowl, sieve together the plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt. Whisk to combine everything evenly.
  3. Combine Wet Ingredients: In a separate jug or bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully blended.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and beat until thoroughly mixed. The mixture will be thick, which is expected and perfect.
  5. Add Boiling Water with Espresso: Dissolve the espresso powder (if using) in boiling water. With the mixer on low speed, gradually drizzle this boiling liquid into the batter and beat until the mixture is silky, smooth, and shiny.
  6. Bake the Cakes: Divide the batter evenly among the four prepared tins. Bake in the preheated oven for 20-25 minutes or until the cakes have retracted slightly from the sides and are springy to touch. Insert a wooden skewer into the center; it should come out clean or with a few moist crumbs.
  7. Cool the Cakes: Allow the cakes to cool in their tins for five minutes before turning them out onto a wire rack to cool completely.
  8. Make the Chocolate Fudge Icing: Place all icing ingredients—dark chocolate, double cream, unsalted butter, icing sugar, vanilla extract, espresso powder (if using), and salt—into a large saucepan. Heat gently over low heat, stirring constantly until the butter and chocolate have melted and the mixture is smooth. Remove from heat and let cool until it thickens to a spreadable consistency.
  9. Assemble the Cake: Once both the cakes and the icing have cooled completely, spread some chocolate fudge icing between the cake layers to sandwich them together. Use the remaining icing to cover the top and sides of the assembled cake smoothly.
  10. Serve and Enjoy: Let the cake set a bit to allow the icing to firm up, then slice and serve this rich, fudgy chocolate delight to your guests.

Notes

  • Using espresso powder enhances the chocolate flavor but is optional.
  • Ensure the cake is completely cool before icing to prevent the frosting from melting.
  • If you prefer a less rich fudge frosting, you may reduce butter or cream slightly.
  • Dark chocolate with at least 70% cocoa solids is recommended for the best flavor.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: chocolate cake, fudge cake, layered cake, chocolate fudge icing, baking, dessert, moist chocolate cake

Find it online: https://zarameals.com/chocolate-fudge-cake-recipe/