Some people can't resist the urge for a good chocolate cake especially one with a glaze all over it. Among the most irresistible ones is the Chocolate Fudge cake and a for a couple of reasons.
Firstly, a chocolate fudge cake is as simple as a regular cake. As basic recipes for cakes go, a square mix or pound cake formula (all the ingredients are mixed in equal parts) is boss. Secondly, the chocolate in both the cake and fudge.
For those who prefer a subtle chocolate flavor, they just add cocoa powder to both cake and icing. Or they can throw in some melted chocolate for a richer flavor.
For this simple recipe, the cocoa powder should suffice. And to make it simpler, self-raising flour will also be used for the chocolate fudge cake.
Recipes
Cake ingredients
- 250 g self-raising flour
- 50 g cocoa powder
- 250 g unsalted butter
- 250 g muscovado sugar
- 4 large eggs
Icing ingredients
- 100 g unsalted butter
- 200 g icing sugar
- 50 g cocoa powder
- 2 tbsp milk
Directions
Cake directions
- Preheat the oven to 180°C and grease the insides of a couple of 8" round pans with butter. Then dust the insides with flour, making sure to tap out any excess.
- Sift the flour and cocoa powder together in a bowl. Stir with a fork ow whisk together to combine. Set aside.
- Cream together the butter and sugar using an electric mixer set to medium-high speed until smooth and fluffy.
- Add an egg to the mixture one at a time while still creaming, making sure to wait between additions until fully incorporated.
- Fold the dry mixture into the wet mixture in batches. Make sure each batch is fully incorporated before adding more.
- Divide the batter evenly among the two pans. Tap the bottom of the pans to knock out any bubbles.
- Place the two pans into the oven for 35 minutes or until an inserted toothpick comes out clean. Place on a rack to cool.
Icing directions
- Cream together the butter, icing sugar and cocoa powder using an electric mixer set to medium speed until smooth.
- Add the milk by the tablespoon if needed for better consistency.
Assembly directions
- Trim the domes off the top of the cakes using a bread knife or cake knife, leaving flat tops. Stack one cake on top of the other.
- Pour enough of the icing over the top of the cake to cover it and use a spoon to smooth it down. Let some of the icing run down the sides.
- Serve the cake or seal and refrigerate.
Serves: 12
Variations
- Espresso - Add one or two teaspoons of espresso to the batter.
- Dark chocolate - Omit the cocoa powder. Add one cup of melted dark chocolate to the batter.
- White chocolate - Omit the cocoa powder. Add one cup of melted white chocolate to the batter.
- Strawberry - Add one tablespoon of strawberry syrup to the batter. Decorate the top of the cake with fresh or frozen strawberries.