Easy Chocolate Fudge Cake
This Chocolate Fudge Cake is dark and damp in all the right places. Topped with an amazing chocolate buttercream icing this is a cake of deep chocolateyness and absolutely off the scale in the delicious department.
Servings 12
Calories 740kcal
Ingredients
- 300 grams self raising flour
- 350 grams caster sugar
- 60 grams cocoa podwer
- 3 large eggs
- 300 mls vegetable oil
- 1 tsp baking powder
- 2 tsp instant coffee
- 200 mls just boiled water
- pinch of salt
Chocolate Buttercream Icing
- 150 grams cooking dark chocolate melted
- 200 grams soft butter
- 300 grams icing sugar
Instructions
- Preheat your oven to 170 C (standard) /325 F/ Gas Mark 3
- Boil your kettle and make the coffee with the coffee and 200 mls of boiled water.
- 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.
- Empty out your 3 eggs, 300 mls oil and 350 grams of sugar into your large mixing bowl and whisk for a couple of minutes until pale and thick.
- Tip in 300 grams self raising flour, 60 grams cocoa, pinch of salt and 1 tsp baking powder.
- Whisk/beat again for a minute. The mixture is thick at this point.
- Pour in the 200 mls 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. Simply blitz or beat together until smooth.
- 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.
Notes
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 hoursHow do I store chocolate fudge 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. All nutritional information is intended only as a guide and is approximate.Nutrition
Calories: 740kcal | Carbohydrates: 81g | Protein: 7g | Fat: 46g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 143mg | Potassium: 261mg | Fiber: 4g | Sugar: 57g | Vitamin A: 489IU | Calcium: 50mg | Iron: 3mg