Now everyone loves chocolate cake but why not step up your chocolate cake game with this Chocolate Fudge Cake.
Two super rich chocolate sponges sandwiched together with a velvet smooth chocolate buttercream and a rich chocolate ganache.
I always use every piece of chocolate ingredient I can find because we all want that super rich chocolate cake and you have to use both cocoa powder and melted chocolate when making chocolate cake.
A secret ingredient I use when I make chocolate cake is coffee and that because it brings out taste of the chocolate and just adds a punch but does not overload the cake with that coffee taste.
I added chocolate ganache to the top as I wanted to have some drips coming down the side of my cake. I then finished off with some swirls of buttercream and of course fudge because well its a fudge cake!
This cake was so rich and decedent and worth every single calorie.
Chocolate Fudge Cake
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.
