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Chocolate Fudge Cake

Course Dessert
Cuisine British
Keyword Cakes, chocolate, chocolate fudge cake, fudge cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 18 people

Ingredients

  • 50 g Cocoa Powder
  • 1 tbsp Coffee cooled
  • 3 Eggs large
  • 50 ml Milk
  • 175 g Self-Raising Flour
  • 1 tsp Baking Powder
  • 175 g Unsalted Butter
  • 175 g Caster Sugar
  • 1 tsp Vanilla Extract
  • 100 g Milk Chocolate Melted

Buttercream

  • 200 g Egg Whites
  • 900 g Icing Sugar
  • 1.36 kg Unsalted Butter
  • 100 g Milk Chocolate Melted
  • 3 tbsp Cocoa Powder

Ganache

  • 300 ml Double Cream
  • 300 g Milk Chocolate

Toppings

  • Mini Fudge Pieces
  • Fudge Pieces

Instructions

Method:

  • Pre-heat the oven to 180 degrees/Gas 4. Grease two 6 inch deep sandwich tins then line the base of each tin.
  • Cream the butter and sugar together until fully combined. Add the vanilla extract, coffee and eggs then combine again.
  • Fold in the flour, baking powder, cocoa powder and the melted milk chocolate.
  • Divide the cake mix equally between the prepared tins and level the surface.
  • Bake in the pre-heated oven for about 25-30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger.
  • Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

Buttercream

  • Measure egg whites and icing sugar into a bowl. Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
  • Set mixer to medium, gradually add butter making sure all combined before adding next piece.
  • Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
  • Then add in the vanilla extract, cocoa powder and melted chocolate and fold in until fully incorporated.

Ganache

  • Heat your double cream up in the microwave* for 2 minutes or until its warm.
  • Once your cream is warm, add in your chocolate and mix it up until all the chocolate is melted. Once all mixed in, leave to cool.
  • Once your cakes are cooled, put one on a cake board. Pipe some buttercream on top of it making a wall around the middle of the cake.
  • Add some ganache into the middle of the buttercream wall then put the next sponge on top.
  • Add a decent amount of ganache on top of the sponge then use a palet knife to spread it around so it starts dripping down the sides.
  • Once you have done your ganache, swirl on some buttercream and sandwich it between fudge pieces.
  • Once your done, add your mini fudge pieces to the middle of the cake.

Notes

* I did mine for about 30 seconds at a time.