I have been experimenting recently with a chocolate fudge cake recipe that my sister gave me years ago. I love the chocolate cake recipe that appears in many of my cake books but it does take a while to make and creates loads of washing up to do afterwards! The Chocolate mud cake recipe on this blog is also very popular with my family but it is a little on the heavy side and I’ve found isn’t ideal when I want to carve a cake! So I was looking for the ultimate, fast but tasty, not too heavy but very chocolatey cake and I’ve found this old recipe seems to fit the bill perfectly.
I have been trailing the cake out at our classes and it’s been a huge hit taste and texture-wise with my students, it also freezes well. It supports sugarpaste and can be carved, although I would say it’s not as easy to carve as a Madeira, but armed with a nice sharp knife you shouldn’t have too much of a problem.
Regards shelf life, I’ve not managed to keep this delicious cake for more than 5 days, it simply just gets eaten too quickly!! Jane, my class coordinator has also baked this recipe a few times and tells me she’s kept one for at least a week and it was still just as tasty as when it was first baked! This is easy to make and is perfect for covering in sugarpaste.
Delicious chocolate fudge cake recipe:
This makes a 20cm (8in) round cake 7.5cm (3in) deep – ideal for celebration cakes
Ingredients to melt
- 225g (8oz) unsalted butter
- 225g (8oz) good quality chocolate
- 1 (15ml) tablespoon instant coffee granules
- 450g (1lb) caster sugar or soft brown sugar
- 150ml (5 fl oz) water
- 4 large eggs
- 35ml (1.1fl oz) vegetable oil
- 100ml (3.4 fl oz) sour cream or you can use natural yoghurt or Crème Fraiche
- 125g (4 .5 oz) self-raising flour
- 125g (4 .5 oz) plain flour
- 50g (2oz) cocoa powder
- 1/2 teaspoon (2.5ml) bicarbonate of soda
- Preheat your oven to 160 degrees C (315 degrees F, gas mark 2-3).
- Line the 20cm (8in) deep cake tin with baking parchment.
- Slowly melt the butter, chocolate, coffee, sugar and water in a pan, once melted allow to cool.
- Add the wet ingredients: eggs, oil and sour cream to the chocolate mix and stir well.
- Sift all the dry ingredients into a large mixing bowl and make a well in the centre.
- Pour the chocolate mixture into well and mix until thoroughly combined.
- Pour the batter into the lined tin. Bake for 1 hour 45mins or until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool in the tin.
Remember all ovens are different, so do check your cake towards the end of its cooking time.
A true classic cake recipe!
This cake is utterly delicious without being filled, but if you would like to be even more decadent add layers of white chocolate buttercream – sublime!
Need to bake a different size?
You’ll find a full chart of ingredients for different sized cakes in my ‘Creative Colour for Cake Decorating’ book. If you need to know NOW and you don’t have my book on hand, I have a very useful blog post that tells you how to do the maths, the blog post is called: ‘How do I change cake recipe quantities?’ Hope it helps.
The next step – Decorating you chocolate fudge cake
Now you know how to bake the most utterly delicious chocolate cake, it’s time to think about how you are going to present it. Will you simply pour chocolate ganache over the top, as on my birthday cake example or will you go to town with the decoration? This chocolate fudge cake recipe is perfect for covering with sugarpaste and decorating in any which way you choose. If you are not sure where to begin why not visit our ‘Learn with Lindy‘ pages to see how we can help.
Looking forward to hearing your feedback.
‘Bringing world-class sugarcraft into your Kitchen’