Chocolate Fudge Cake

Saturday 26 March 2011

Chocolate Fudge Cake 

 It is no secret that I have a chocolate cake hating husband. He hates chocolate flavoured anything . . . well except for candy bars. Those he doesn't seem to mind.

  Chocolate Fudge Cake 

 As a result of this . . . I only ever very rarely bake anything chocolate. 

 I am always trying to watch what I eat, and the danger of having a chocolate creation in the house, with me being the only one who will be eating it is just too horrific to imagine!

  Chocolate Fudge Cake 

 Occasionally though, I succumb to desire and just have to bake a chocolate cake or brownies for myself. A girl just has to do what a girl has to do!

  Chocolate Fudge Cake 

 This is one of my favourites. 

 Dense and fudgy with a fabulously scrummy frosting.

  Chocolate Fudge Cake 

 Thank goodness for friends who happily accept the leftovers. And my husband??? 

Well . . . he had to make do with leftover Bun and Butter Pudding. He didn't seem to mind too overly much . . . poor dear

. Chocolate Fudge Cake 

  *Chocolate Fudge Cake* 
Makes one 7 inch double layer cake
 A rich fudgy cake, perfect for celebrations or just when you feel rather like indulging yourself. 

 3 ounces dark chocolate 
2 TBS cocoa powder (not chocolate drink mix) 
6 ounces of butter, softened (3/4 cup) 
1 tsp vanilla extract 
6 ounces soft light brown sugar
 (3/4 cup packed) 
3 large free range eggs, separated
 6 ounces self raising flour (1 1/2 cups) 

 For the Frosting: 
8 ounces plain chocolate 
8 TBS double cream 
8 ounces icing sugar, sifted (2 cups) 
2 to 3 TBS recently boiled water 

 Preheat the oven to 180*C/350*F/ gas mark 4. Butter and base line two 7 inch round sandwich tins. Set aside. 

 Place the chocolate, cocoa powder, butter and vanilla in a bowl. Place over a pan of simmering water. Heat and stir to melt. Whisk together until smooth. Allow to cool slightly. 

 Cream together the sugar and egg yolks until light and creamy. Fold in the chocolate mixture first and then carefully fold in the flour. 

 Beat the egg whites until they form soft peaks. Fold one tablespoon into the cake mixture to loosen and then fold in the remainder until the mixture is smooth and no white streaks remain. 

 Divide the mixture evenly between the two tins. Smooth over and then make a small hollow in the centre of each. 

 Bake for 30 to 35 minutes until risen and the tops spring back when lightly touched. Remove from the oven. Leave in the tins for 10 minutes before turning out onto a wire rack to cool completely. 

 Place the chocolate and the cream into a bowl, again over a pan of simmering water. Heat and whisk until the chocolate has melted into the cream and the mixture is smooth. 

 Remove from the heat and then gradually beat in the sifted icing sugar, adding hot water as required if the mixture becomes too stiff. You want a mixture with a spreadable consistency. 

 Use a third of the frosting to sandwich the layers together and then use the remainder to frost the sides and top. Cut into wedges to serve. 

Alternately you may bake the cake in one layer in a deep 7 inch tin. It will take 10 to 15 minutes longer to bake so adjust your times accordingly. In this cake just pile all the frosting on the top and sides.


  1. I am a sucker for a chocolate cake myself, especially when the icing looks as lickable as that! Yummo ;0)

  2. Oh my, choco-licous! Enjoy it while you can, on the news tonight it said that the price of chocolate is going UP! :D

  3. Oh my gosh.... Chocolate thing is really my weakness when it comes in cakes. I really crave for chocolate cake. I must experiment this at home. It's really alright with me that I will eat cakes everyday as long as it is my taste.

  4. How did you know? I baked a small chocolate cake the same day as you! haha...we must have been thinking alike! I cut a recipe in half so it wouldn't make as much since it's only me. I can't wait to try your recipe, sounds very nice.
    A small question Marie, can you do all the steps by hand or did you need to use a mixer for beating the egg whites? and What did you use to mix the icing with? Sometimes I just don't want to pull my mixer out.
    (ps. I'm sharing my cake tonight with some friends! or else I'd be eating the whole thing myself!)

  5. Cute cute cake Marie and I know it's great:) Everything you make!

  6. Oh, my! What a sweetly delectable chocolate cake, dear Marie! Love the addition of those wonderful pastel candies on top...perfection!

    It's still raining and blowing like crazy here...hope you're still springy and beautiful there!

    Wishing and sending you so much love today, dear friend!


  7. Oh Marie!!!! What a GORGEOUS cake! with those lovely little Easter looking sweeties - I wish I had your husband's problem of not liking chocolate, but I have the opposite problem I'm afraid. Lovely, lovely cake !!
    All the best to you and your hubbie.

  8. Oh,my goodness, such a sinful looking cake!


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