Chocolate Fudge Cake
Danny Bradley
A super simple and delicious recipe for a very chocolatey fudge cake! A perfect choice for a celebration cake, or just to lift the spirits and have a treat!
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Afternoon Tea, Dessert
For the cake:
- 50 g cocoa powder sifted
- 6 tablespoons boiling water
- 100 g unsalted butter softened
- 275 g caster sugar
- 200 g self-raising flour sifted
- 1 teaspoon baking powder
- 3 large eggs
- 60 ml milk
For the filling and topping:
- 150 g dark chocolate I like to use a minimum of 50% cocoa solids
- 150 ml double cream
- 2-3 heaped tablespoons apricot jam
Method:
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!
- 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.
Keyword Celebration Cake, Chocolate Cake, Chocolate Fudge Cake, Simple, Tea Time