If you love cake and you love chocolate, then this is the place to be! Perfect for any occasion, big or small, this scrumptious chocolate fudge cake recipe will add a bit of indulgence into your day. Sometimes when the weather’s rubbish, or you’re feeling a touch down in the dumps, a proper cup of tea and a slice of cake is the perfect remedy to brighten things up.
This recipe for chocolate fudge cake is one of the most popular things I bake. It rarely makes the end of the day! It’s also perfect warmed up with a drizzle of hot chocolate sauce and vanilla ice cream. Yum!
So let’s get to it…
Super simple chocolate fudge cake recipe
For the cake:
- 50g sifted cocoa powder
- 6 tablespoons boiling water
- 100g softened butter
- 275g caster sugar
- 200g sifted self-raising flour
- 1 teaspoon of baking powder
- 3 large eggs
- 60ml milk
For the filling and topping:
- 150g dark chocolate (I like to use a minimum of 50% cocoa solids)
- 150ml double cream
- 2-3 heaped tablespoons apricot jam
- Set the oven to 180ºC/Fan 160ºC/Gas Mark 4 and prepare two deep 20cm sandwich tins.
- In your bowl, blend the cocoa powder with the boiling water so that you make a smooth paste. Set to one side and cool.
- In a separate bowl, cream the butter and sugar together until pale and fluffy. Then combine with the chocolate paste and mix well.
- Add the rest of the cake ingredients and beat the mixture until it becomes a smooth, thickish, batter. Then divide the mixture equally between the two cake tins.
- Bake in your pre-heated oven for 25-30 minutes or until well risen and springy to the touch. Leave to cool slightly and then turn out onto a wire rack.
For the chocolate ganache
- Break the chocolate into a heatproof bowl and add the double cream. Slowly heat over a pan of gently simmering water, stirring occasionally, until all the chocolate has melted and combined.
- Remove the bowl from the heat and leave to cool at room temperature until it reaches a spreadable consistency.
- Whilst the chocolate is cooling, place the jam in a bowl and gently warm. This can be done either in the microwave or in a small pan on the hob – be wary not to overheat. We just want to make it spreadable.
- Evenly spread the jam across the base of each cake, right to the edges.
- Once the chocolate ganache has cooled to a thick enough consistency to spread, you’re ready to assemble! Using a small palette knife, take one sponge and spread a generous amount of ganache on top of the jam. Sandwich the two sponges together.
- Finally, using your palette knife, spread the rest of the ganache over the top of the cake. Add some chocolate shavings for decoration. Enjoy!
Top tip: If the cake mixture starts to curdle when combining all of the ingredients together, or if it seems too runny, mix in one tablespoon of self-raising flour at a time until you reach the desired consistency. To ensure your chocolate ganache is nice and shiny, be careful not to overheat or ‘boil’ it, and avoid putting it in the fridge to cool down quicker – this will reduce the shine.
That’s it…all that’s left is for you to share the chocolate love and enjoy. Why not have a go and see how long it lasts in your house…it’ll be gone before you know it. If you give it a go, let me know how you get on!
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Keep smiling and happy baking.
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