Deluxe chocolate fudge cake

    Deluxe chocolate fudge cake

    24saves
    40min


    9 people made this

    About this recipe: This stunning deluxe chocolate fudge cake is incredibly moist and rich and is filled and topped with a lovely thick chocolate fudge icing. Perfect as a birthday cake, or ideal for cake sales, coffee mornings or a Sunday treat!

    Ingredients
    Serves: 12 

    • For the cake
    • 170g self raising flour
    • 2 1/2 tablespoons cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 140g caster sugar
    • 150ml sunflower oil
    • 150ml full fat milk
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 2 tablespoons cream cheese, softened
    • For the fudge icing
    • 140g dark chocolate (70% cocoa solids)
    • 200g unsalted butter, softened
    • 250g icing sugar
    • 1 tablespoon vanilla extract
    • milk and white chocolate buttons, to decorate

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Line the bases of two 18cm round cake tins with baking parchment.
    2. For the cake:

    3. Sift the flour, cocoa powder and bicarbonate of soda into a bowl and stir in the sugar.
    4. In a jug measure the oil and milk, then add the eggs, vanilla extract and cream cheese and whisk until well combined and smooth.
    5. Combine the wet with the dry ingredients and mix well; the cake mix will be quite wet. Divide the mixture evenly between the two tins and smooth the top.
    6. Bake in the centre of the oven for 20 to 25 minutes until springy to the touch and a skewer inserted into the centre comes out clean.
    7. Cool the cakes in their tins and then turn out onto a cooling rack. Remove the baking parchment and cool completely.
    8. For the fudge icing:

    9. Melt the chocolate in a double boiler stirring until smooth then add the butter and stir until smooth and glossy. Sift in the icing sugar and combine thoroughly. Cool for 10 to 15 minutes in the fridge, just to that it is thick enough to spread without running everywhere.
    10. Place one half of the cake onto a plate, spread with a generous amount of the icing and top with the other cake half (you may need to slice a little off the top of the lower cake so that the top cake has a flat surface to sit on). Spread the remaining icing over the top of the cake and down the sides to cover completely. Leave to set then decorate with chocolate buttons.

    Recently viewed

    Reviews (1)

    SusannaGreenwood
    1

    I love this recipe except for the vanilla which I hate so now I leave it out and I substitute soft brown sugar for caster - delicious! - 30 Jan 2015

    Write a review

    Click on stars to rate