Chocolate fudge cake

Chocolate fudge cake

By
From
Desserts
Serves
6-8

Chocolate fudge cake is the recipe for the chocoholic in everyone. It’s rich, dark and, sadly, one of those cakes where after eating one slice, you just want another – a bit like a packet of chocolate digestives, or is that just me?

Ingredients

Quantity Ingredient

For the cake:

Quantity Ingredient
175g very soft butter, plus extra for greasing
175g self-raising wholemeal flour
1 rounded tablespoons cocoa powder
1 rounded tablespoons baking powder
175g light soft brown sugar
3 large eggs, at room temperature

For the filling and topping:

Quantity Ingredient
125g light soft brown sugar
170g tin of evaporated milk
125g dark chocolate, broken into small pieces, (50–55% cocoa solids)
50g butter, softened
2 drops vanilla extract

To decorate:

Quantity Ingredient
flaked almonds
cocoa powder or icing sugar, for dusting

Method

  1. Pre-heat the oven to 170ºC. Lightly grease a 20cm springform cake tin and line the base with baking parchment.
  2. Weigh the flour, then take out 1 rounded tbsp and replace it with the rounded tbsp of cocoa. (The tablespoon of flour you remove won’t be needed.)
  3. Add the baking powder to the flour and cocoa, tip into a bowl, add the remaining cake ingredients and beat them together. You will end up with a mixture that drops off a spoon when you give it a whack on the side of the bowl. If the mixture seems a little too stiff, add a little water and mix again.
  4. Spread the mixture evenly in the prepared tin and bake on the centre shelf of the oven for about 40–45 minutes or until springy in the centre. Remove from the oven and, after about 30 seconds, turn the cake out onto a wire cooling rack and strip off the base papers. Once cool, carefully cut the cake in half horizontally and set aside.
  5. For the filling, combine the sugar and evaporated milk in a heavy saucepan. Heat gently to dissolve the sugar, stirring frequently. When the sugar has dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring. Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter and vanilla essence.
  6. Transfer the mixture to a bowl and, when it is cool, cover it with clingfilm and chill for about 1 hour to allow the mixture to thicken. Then beat again and spread half on one sponge, placing the other sponge on top. Spread the remainder over the top and sides. Decorate the top with the almonds and dust with cocoa powder or icing sugar to serve.
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