Ultra Fudgy Chocolate Fudge Cake

Ultra Fudgy Chocolate Fudge Cake

Ultra Fudgy Chocolate Fudge Cake

Who doesn’t love an ultra fudgy chocolate fudge cake? I mean really what’s not to love? Imagine the most decadent chocolate sponge cake paired with the silkiest chocolate buttercream, it’s what dreams are made of (well mine are anyway.*)

*ok the ones where I’m not being chased for hours. Or at an airport where I’ve forgotten my passport, all my luggage, and oh yeah I’m also wearing no clothes.

Ultra Fudgy Chocolate Fudge Cake

How to make the best chocolate fudge cake:

  • Use both dark chocolate & cocoa powder to ensure your cake has that really intense chocolate flavour. And go for the best chocolate you can. You don’t want to use the cheapest baking chocolate in this, or your cake is just not going to taste as good.
  • The sugar: go for light brown muscovado sugar to achieve the best fudgy consistency.
  • Chill before serving – you don’t want to leave it in the fridge for you too or your cake is not going to be as moist. But do refrigerate for 30 minutes before serving,  otherwise your frosting is still going to be very soft and it’s going to be very tricky to cut.

 

Ultra Fudgy Chocolate Fudge Cake Recipe:

Ingredients:

For the cake:

250g | 8oz dark chocolate, broken into pieces
250g | 2 sticks unsalted butter
250g | 1 1/3 light muscovado sugar
1 tsp vanilla extract
4 large eggs
250g | 2 cups plain flour
1 tbsp baking powder
1/4 tsp salt

For the buttercream:

200g | 6oz dark chocolate
200g | 2 cups icing sugar
200g | 1 3/4 sticks unsalted butter, softened

To make the cake:

– Melt the chocolate, butter and sugar with 100ml water in a pan on a low heat. Remove from heat as soon as melted & smooth. Pour into a large mixing bowl, add the vanilla and leave to cool completely.

– While the chocolate is cooling, preheat the oven to 180c/ 350f and grease 2 7″ cake tins. Once cooled beat in the eggs until the mixture is smooth and glossy. Then fold in the dry ingredients until fully combined.

– Divide the batter evenly between the cake tins and bake for approximately 25 minutes, or until an inserted skewer comes out clean. Leave to cool in the tins, before turning out onto a wire rack.

To make the frosting:

– Melt the chocolate (either in the microwave, or in a pan over a low heat), and leave to cool completely.

– Use an electric whisk to beat together the butter and icing sugar until super smooth and fluffy. Beat in the chocolate until you have a nice spreadable consistency. Put a thick layer of buttercream over one of the cakes, then sandwich over the other cake and top with the rest of the icing. Chill in the fridge for 30 minutes before serving.

Ultra Fudgy Chocolate Fudge Cake

Chocolate fudge cake with rich chocolate buttercream frosting
Prep Time30 mins
Cook Time1 hr 25 mins
Resting Time15 mins
Total Time2 hrs 10 mins
Course: Dessert
Keyword: baking, cake, chocolate, chocolate cake, salted caramel buttercream

Ingredients

For the cake

  • 250 g dark chocolate broken into pieces
  • 250 g unsalted butter softened
  • 250 g light muscovado sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 250 g plain flour
  • 1 tbsp baking powder
  • 1/4 tsp sea salt

For the buttercream

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

Instructions

To make the cake:

  • Melt the chocolate, butter and sugar with 100ml water in a pan on a low heat. Remove from heat as soon as melted & smooth. Pour into a large mixing bowl, add the vanilla and leave to cool completely.
  • While the chocolate is cooling, preheat the oven to 180c/ 350f and grease 2 7″ cake tins. Once cooled beat in the eggs until the mixture is smooth and glossy. Then fold in the dry ingredients until fully combined.
  • Divide the batter evenly between the cake tins and bake for approximately 25 minutes, or until an inserted skewer comes out clean. Leave to cool in the tins, before turning out onto a wire rack.

To make the frosting:

  • – Melt the chocolate (either in the microwave, or in a pan over a low heat), and leave to cool completely.
  • – Use an electric whisk to beat together the butter and icing sugar until super smooth and fluffy. Beat in the chocolate until you have a nice spreadable consistency. Put a thick layer of buttercream over one of the cakes, then sandwich over the other cake and top with the rest of the icing. Chill in the fridge for 30 minutes before serving.

Chocolate Fudge Cake with Chocolate Buttercream

I still cannot cut a piece of cake in a neat line to save my life. Working on this.

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