Easy Chocolate Fudge Cake
A delicious rich chocolate fudge cake with whipped chocolate ganache frosting, great for everyday
Servings 10 people
Calories 409kcal
Equipment
Ingredients
For the chocolate cake:
- 190 g plain flour (all-purpose flour)
- 1 tsp baking powder
- 50 g cocoa powder
- 200 g light brown sugar
- 125 g butter
- 3 eggs
- 180 ml milk I used semi-skimmed
For the frosting:
- 150 g dark chocolate
- 125 ml double cream
Instructions
For the cake:
- Preheat the oven to 180℃ (fan) (or 200℃ conventional) / 350℉.
- Grease and line two 20 cm cake tins (I use springform pans).
- Mix the flour, baking powder and cocoa powder in a large bowl.190 g plain flour (all-purpose flour), 1 tsp baking powder, 50 g cocoa powder
- Place the butter and light brown sugar in a microwaveable dish. Microwave on high for 1 minute or until melted. Stir well. Allow to cool for a few minutes.200 g light brown sugar, 125 g butter
- Add the milk to the melted butter and sugar mixture and whisk until smooth.180 ml milk
- Pour the liquid mixture into the large bowl with the dry ingredients. Fold together gently.
- Then add the beaten egg in thirds, mixing after each addition.3 eggs
- Pour the cake batter into the lined cake tins, splitting the mixture evenly between the tins.
- Place the tins in the preheated oven, if you wish on a baking tray to keep them stable.
- Bake for 20 to 25 minutes until a cake tester or toothpick comes out clean from the centre.
- Remove the tins from the oven, leave to cool for five minutes or so until you can handle them. then push the cakes out of the springform pans by pushing up the base. Remove the base from under the cakes, peel off the baking paper and put them on a cooling rack.
- Allow to cool completey.
For the ganache frosting:
- Heat the double cream in a small saucepan for a few minutes until nearly boiling. Remove the pan from the heat.125 ml double cream
- Add the broken chocolate into the pan. Leave it for a few minutes for the heat of the cream to melt the chocolate.150 g dark chocolate
- Stir stir stir until smooth and all the chocolate has melted.
- Whisk until glossy and thicken, then leave to cool until it reaches your desired thickness.
- Once cool, use a spatula or palette knife to apply the ganache frosting to your cake for both filling and to top the cake.
Nutrition
Calories: 409kcal | Carbohydrates: 45g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 131mg | Potassium: 332mg | Fiber: 4g | Sugar: 24g | Vitamin A: 602IU | Calcium: 97mg | Iron: 4mg