Chocolate Fudge Cake

This chocolate fudge cake is fudgy, moist and sinfully indulgent. It’s made with a Devil’s food cake sponge and topped with the most luxuriously rich chocolate fudge frosting and topped with meringues.

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Watch the Video for Chocolate Fudge Cake

 

 

The first weekend of 2019 is upon us. A whole year of opportunities, dreams, goals and so much more to achieve. But to conquer and win these battles, we need a bit of comfort by our side, comfort in the form of this decadent chocolate fudge cake.

How to make Chocolate Fudge Cake

I’m always amazed at how adding hot boiling water into cocoa powder turns it into a rich pool of chocolate, ready to be transformed into something magnificent. What further astounds me is how adding a hint of coffee powder and a smattering of sea salt elevate the flavour of the chocolate, somehow intensifying its rich cocoa notes.

 

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Everything else is pretty standard in this recipe, you take your dry ingredients, mix the butter and eggs in, throw in a splash of vanilla for good measure and finally pour in the rich cocoa liquid into it to make a fluffy yet fudgy chocolate cake.

Some more rich and indulgent chocolate recipes I bet you’ll enjoy:

How to make Chocolate Fudge Icing

The best part however, comes when you make the chocolate fudge icing for this cake. A rich, luxurious cross between a molten chocolate fudge and thick, luscious chocolate ganache. This requires you to have just 4 ingredients on hand – your favourite dark chocolate, cream, sweetened condensed milk and salted butter. I like to go a step further add a pinch of sea salt to elevate the rich chocolate flavour and to bring out its earthy sweetness. Let it cool a touch and pour it generously over your chocolate fudge cake.

 

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Use your offset spatula to give it a swirly pattern or let it set naturally. As a finishing touch, I like to add a handful of meringues. I made these from scratch using a variety of piping tips to get some variations in the design. You can skip this step or add some of your favourite chocolate candies to decorate. Another way to jazz up your chocolate fudge cake is to add some elegant looking sprinkle mixes.

 

I really hope you make this indulgent cake as a way to celebrate your very first 2019 weekend!

 

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Chocolate Fudge Cake

Yield: Makes one 8 inch cake - Serves 12 - 15 people

Ingredients

    For the Devil’s Food Cake:
  1. 50 grams dutch processed cocoa powder
  2. 1 teaspoon instant coffee powder
  3. 200 grams boiling water
  4. 200 grams all purpose flour
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 180 grams caster sugar
  8. 180 grams salted butter, room temperature
  9. 2 eggs + 1 egg yolk, room temperature
  10. 1 teaspoon vanilla extract
  11. For the Fudge Frosting:
  12. 100 grams fresh cream
  13. 50 grams butter
  14. 50 grams condensed milk
  15. 100 grams dark chocolate
  16. a pinch of sea salt
  17. To decorate:
  18. chocolate candies
  19. meringues

Instructions

  1. Preheat oven to 160 C / 320 F
  2. Grease and line the bottom of an 8-inch cake tin with parchment paper. Grease the sides and coat with all purpose flour.
  3. In a big mug, add cocoa powder and instant coffee powder
  4. Pour the boiling water over it and whisk well to create a smooth and uniform cocoa liquid. Keep aside to let it cool down to room temperature
  5. In a clean bowl, sift the all purpose flour, baking powder, baking soda and caster sugar.
  6. Use your electric beaters and on low speed beat to combine these dry ingredients together.
  7. Add the butter and on low speed mix until it combines with dry ingredients and resembles bread crumbs.
  8. Add the eggs and vanilla extract.
  9. Increase speed to medium and beat for 2 minutes, scraping the sides and bottom of the bowl after 1 minute.
  10. Add the cooled liquid cocoa mix you made in the first step and beat on medium speed for 2 minutes, scraping the sides and bottom of the bowl after a minute.
  11. Pour the cake batter in the prepared tin and bake in the oven at 160 C / 320 F for about 45 minutes or until a skewer inserted in the centre emerges clean.
  12. Take the cake out of the oven when ready and let it cool down to room temperature.
  13. To make the chocolate fudge frosting:
  14. In a heavy bottomed saucepan, add the cream, condensed milk, butter and chocolate.
  15. On low heat, cook for 5 minutes.
  16. Take it off the heat and let it cool down slightly
  17. Pour over the cake and top with meringues, candies or any other decorations of your choice.
  18. Let the frosting set. Serve
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