Attention chocoholics! This is the epitome of chocolate indulgence – my most decadent Chocolate Fudge Cake with rich Chocolate Fudge Frosting. This cake is a celebration of all things chocolate, and every bite will transport you to a world of blissful cocoa heaven.
Why this Chocolate Fudge Cake is a must-try:
Unmatched richness: Picture a moist, velvety chocolate cake that is incredibly rich and satisfying. The deep cocoa flavor is enhanced by a luxurious fudge frosting, making this cake a true celebration of chocolate.
Melt-in-your-mouth texture: This cake is everything a chocolate cake should be – tender, moist, and utterly fudgy. Each forkful will leave you wanting more.
Simple to make: Don’t be intimidated by the decadence; this Chocolate Fudge Cake is surprisingly easy to bake. Follow our step-by-step guide, and you’ll have a show-stopping cake that will impress everyone.
Ingredients you’ll need:
For the Chocolate Fudge Cake:
- Unsalted butter: For that buttery richness that complements the chocolate.
- Semi-sweet chocolate: The key to achieving that intense chocolate flavor.
- Caster sugar: To add just the right amount of sweetness.
- Eggs: Use room temperature eggs for a smooth batter.
- Plain flour: The foundation of our cake, providing structure.
- Cocoa powder: For that deep, dark chocolate colour and flavour.
- Baking powder: To help the cake rise and feel airy.
- Salt: Balances the sweetness and enhances the overall taste.
- Soured cream: For moisture and tenderness.
- Vanilla bean paste: A hint of vanilla enhances the chocolate taste.
For the Chocolate Fudge Frosting:
- Unsalted butter: For a velvety smooth and creamy texture.
- Semi-sweet chocolate: More chocolate goodness for the frosting.
- Double cream: To make the frosting rich and luxurios.
- Icing sugar: For sweetness and thickness.
- Vanilla extract: A touch of vanilla adds complexity to the frosting.
Step-by-step instructions:
For the Chocolate Fudge Cake:
- Melt butter and chocolate: In a microwave-safe bowl or using a Bain Marie, melt the unsalted butter and semi-sweet chocolate until smooth and glossy. Allow the mixture to cool slightly.
- Beat eggs and sugar: In a separate mixing bowl, whisk the room temperature eggs and caster sugar until well combined and slightly frothy.
- Incorporate the chocolate mixture: Slowly pour the melted chocolate and butter into the egg and sugar mixture, stirring continuously until fully incorporated.
- Add dry ingredients: Sift in the flour, cocoa powder, baking powder, and a pinch of salt into the chocolate mixture. Gently fold the dry ingredients until you have a smooth cake batter.
- Mix in soured cream and vanilla: Gradually add the soured cream and vanilla, mixing until just combined.
- Bake to perfection: Preheat your oven to 160C FAN / 180C / 350°F and prepare two 8-inch round cake pans by greasing and lining them with parchment paper. Divide the cake batter evenly between the two pans and bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
- Cool and frost: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, generously spread a layer of Chocolate Fudge Frosting on one cake layer, then top it with the second layer. Frost the entire cake, creating a beautiful, velvety finish.
For the Chocolate Fudge Frosting:
- Melt butter and chocolate: In a microwave-safe bowl or using Bain Marie, melt the unsalted butter and semi-sweet chocolate until smooth and glossy. Allow the mixture to cool slightly.
- Add heavy cream and icing sugar: Stir in the double cream and sifted icing sugar into the melted chocolate mixture until creamy and thick.
- Mix in vanilla extract: Finally, add a splash of vanilla extract, stirring until fully incorporated.
Tips for Cake Perfection:
- Quality chocolate matters: Use high-quality semi-sweet chocolate for a richer and more indulgent cake.
- Room temperature ingredients: Make sure the eggs and soured cream are at room temperature to ensure a smooth batter.
- Customize your cake: Feel free to add chocolate chips, chopped nuts, or even a dash of espresso powder for a unique twist.
Storage:
I find this cake actually tastes better the second day. If stored in an airtight container and covered all over with the frosting, the moisture really seems to be locked in.
Store any leftover Chocolate Fudge Cake in an airtight container at room temperature for up to 3 days. For prolonged freshness, consider refrigerating the cake, bringing it to room temperature before serving.
Happy baking!
Preheat your oven to 350°F (175°C). Grease two 25cm / 8-inch round cake pans and line the bottoms with parchment paper. IN a microwave-safe bowl or use a Bain Marie, melt the unsalted butter and semi-sweet chocolate until smooth and glossy. Allow the mixture to cool slightly. Assembling the Cake: Once the cakes have cooled completely, place one cake layer on a serving plate or cake stand. Slice and serve your delicious Chocolate Fudge and Dulce de Leche Cake with Chocolate Fudge Frosting!
Ingredients
METHOD
In a microwave-safe bowl or using a Bain Marie, melt the unsalted butter and semi-sweet chocolate until smooth and glossy. Allow the mixture to cool slightly.
In a separate mixing bowl, whisk the caster sugar and eggs until well combined and slightly frothy.
Pour the melted chocolate and butter into the egg and sugar mixture, stirring continuously until fully incorporated.
Sift in the all-purpose flour, cocoa powder, baking powder, and salt into the chocolate mixture. Gently fold the dry ingredients until you have a smooth cake batter.
Add the soured cream and vanilla bean paste, mixing until just combined.
Divide the cake batter evenly between the prepared cake pans. Bake for 40-45 minutes or until a toothpick inserted in the centre comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Stir the cream, icing sugar and vanilla into the melted chocolate mixture until mix smooth and creamy. Set aside to cool to a spreadable consistency.
Spread a generous layer of dulce de leche followed by a layer of chocolate fudge frosting.
Gently place the second cake layer on top of the frosting and then cover the whole cake.