Chocolate Fudge Cake
This chocolate fudge cake recipe is a bronze-medal winner. The fudgy texture is thanks to a generous amount of quality melted chocolate and almond meal in the batter. I’d describe it as halfway between a chocolate mud cake and a regular chocolate butter cake. Either way, it’s 100% fabulous. Chocoholics will also be pleased with the topping of rich and glossy chocolate ganache.
Who can say no to a slice of chocolate fudge cake? This chocolate fudge cake recipe is a bronze-medal winner. The fudgy texture is thanks to a generous amount of quality melted chocolate and almond meal in the batter. I’d describe it as halfway between a chocolate mud cake and a regular chocolate butter cake. Either way, it’s 100% fabulous. Chocoholics will also be pleased with the topping of rich and glossy chocolate ganache.
The chocolate fudge cake itself is not terribly tall but packs more than enough flavour and richness in each slice as a single layer. I love baking this cake for afternoon tea, birthdays and office tea parties.
HOW TO MAKE CHOCOLATE FUDGE CAKE
Click to watch how to make Chocolate Fudge Cake
CHOCOLATE FUDGE CAKE
Makes: one 23cm round cake Difficulty: Easy
23cm round cake tin
125g Unsalted Butter, softened to room temperature
150g Brown Sugar
1 teaspoon Vanilla Extract
3 Eggs, room temperature
100g quality Dark Chocolate (about 60-70% cocoa), melted
100g Sour Cream
2 tablespoons Cocoa Powder
100g Self Raising Flour
125g Almond Meal
60 ml Thickened Cream
125g quality Dark Chocolate, chopped into smaller pieces
Preheat the oven to 170 degrees Celsius (150 fan-forced; 340F). Grease the base and sides of the cake tin with butter and line the base with baking paper.
Add the softened butter, brown sugar, and vanilla to the bowl of an electric mixer. Cream together on medium speed until the butter is pale brown, thick and fluffy.
Add the eggs one at a time. Beat really well after each addition. Don’t worry if the batter looks like it has split or curdled, it will be ok.
With the beaters still on medium speed beat in the melted chocolate then sour cream. The batter should look smooth.
Place the mixture into a large mixing bowl. Sift in the cocoa powder and self-raising flour. Add in the almond meal. Gently fold the ingredients together with a large spatula or spoon until just combined.
Scrape the cake batter into the prepared tin and smooth the top. Check the oven has reached the correct temperature then place the cake on the middle rack of the oven. Bake for 40 minutes. The cake is ready when the top of the cake springs back when lightly touched and a skewer inserted to the middle comes out clean.
Remove cake from the oven. Let it cool in the pan for at least 10 minutes. Run a knife along the edges of the tin to separate the cake from the sides, then tip the cake onto a wire rack to cool completely.
Make the ganache: place the dark chocolate into a heat-proof bowl. Place the cream in a small saucepan and bring it to a simmer over low heat. Pour the cream over the chocolate and let it sit for 1 minute, then whisk the ganache together. As the chocolate begins to cool the frosting will set. If it’s too thin to spread, leave it to set in the fridge until it’s a spreadable consistency.
Transfer the ganache to the top of the cake. Spread it around with a round-edged knife or a palette knife
- Store the cake in an airtight container at room temperature for up to 3 days.
- If the ganache looks grainy and oily, and doesn’t mix together well then the chocolate was burnt. To avoid this only heat the cream on low heat, bring it to a simmer not a boil, and don’t take shortcuts by melting the chocolate ahead of time (like I did once!).
Recipe adapted from Matthew Evans, “A Very Good, Very Chocolatey Chocolate Cake”