Easy Chocolate Fudge Cake

Easy Chocolate Fudge Cake is a bake of such chocolatey fudginess I feel like my baking life is almost complete. Mere words cannot express how damp and dark it is and the chocolate buttercream is the stuff of memories.

To find just the right bite to this fudge cake I recipe tested my baking pants right off and it was so worth it.

I have been missing a chocolate fudge cake recipe like forever. Continuously being met with squidgy disasters, I had lost hope of creating anything that would measure up to my coffee shop dreams.

It was important too that the recipe was easy and something that even a novice baker could whip up with smug success.

And here she is folks.....and I'm in love ....again.

There is a full printable recipe card below at the bottom of this post.

What equipment you would need

I use 2 x 8 " loose bottomed cake tins (tight fitting so that the batter does not leak out)

Electric hand held whisk

Digital Scales

Wooden spoon

Spatula for icing and transferring cake batter to tins

Large mixing bowl or free standing mixer

Ingredients

• 300 grams (10.58 oz) self raising flour - if you only have plain flour then you can add one and a half teaspoons of baking powder as well as the already included baking powder.
• 1 tsp baking powder
• 3 Large eggs - large
• 350 grams (12.35 oz) sugar - refined caster sugar is recommended but I have also used unrefined. Granulated would work too.
• 300 mls vegetable oil - sunflower oil is perfect too. Any flavourless oil really.
• 60 grams (2.12 oz) cocoa - the darkest you have but definitely not drinking chocolate.
• 2 tsp coffee - any instant will do
• pinch of salt
• 150 grams butter (5.3 oz) - salted or unsalted and not baking spread as it is too thin and soft.
• 150 grams (5.3 oz) chocolate - dark cooking chocolate
• 300 grams (10.6 oz) icing sugar

Method

• Preheat your oven to 170 C (standard) /325 F/ Gas Mark 3
• Boil your kettle and make the coffee.
• Weigh out all your ingredients for the cake. It always helps to have your shizzle together when baking.

• Line your tins or grease them. I use reusable silicone liners but here is a link to show you how to line them with baking paper.

• Empty out your eggs, oil and sugar into your large mixing bowl and whisk for a couple of minutes until pale and thick.

• Tip in the flour, cocoa, salt and baking powder.

• Whisk/beat again for a minute. The mixture is thick at this point.

• Pour in the hot coffee.

• whisk/beat again for a minute. Be careful that the coffee doesn't splatter out of the bowl. I do this by mixing with a wooden spoon first.

• Empty the batter into your lined or greased cake tins. I weigh the tins to make sure they are equal. A thin and thick layer drives me bonkers!!!!!!

• Bake for 40 minutes or until the cake is spongy to touch and a cocktail stick comes out clean

• Whilst the cakes are cooling, make your icing. I prefer to use my food processor to make all my icing as it makes the whole process an absolute breeze and the icing sugar doesn't fly everywhere. But if you're using a hand held mixer or wooden spoon then sieve your icing sugar to prevent a lumpy icing.

• Mix until your buttercream is smooth.

• When the cakes are completely cool then you are ready to ice the beauties. I like to level off the tops of the cakes if they are domed. That way they will sandwich together better.

• Spread half of your icing on the top of one layer and then place the other on top. Use the remaining half of the chocolate buttercream to spread over the very top of the cake. I like to sprinkle chocolate shavings over the top as I final choccy flourish. Go hard or go home and all that.

How do I store this cake?

I store in an air tight tin and it will last very well for up to five days. In fact I think it's actually better on the second day.

Can I freeze this cake?

Yes you can. I simply double wrap the cake un-iced in silver foil and then freeze for up to two months. To defrost just do so at room temperature still wrapped for a couple of hours

Do I need to use dark cooking chocolate in the icing?

In my experience no but yes but no but yes. What I mean by that is cooking chocolate melts much easier and quicker than standard chocolate.

So being the sort of person that naturally messes everything up in the blink of an eye or more often in an the eye off the ball moment, I always go for the easier method here. But if you are confident in melting eating chocolate then go for it bakers.

You can make this icing a milk chocolate icing by using cooking milk chocolate or indeed with a standard milk chocolate like Cadburys. Just substitute milk for dark. It will give you noticeably less of a chocolate hit though.

Here are a few other lush easy bakes that you might love to get in your oven too.

More easy baking recipes

• Easy Chocolate Cake
• Chocolate Loaf Cake
• Chocolate Chip Cake
• Apple Loaf Cake
• Easy Carrot Loaf Cake
• Victoria Sandwich Cake

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