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Chocolate Fudge Cake Recipe

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Chocolate Fudge Cake Recipe

If you were ever looking for an ultimate moist and rich chocolate cake, then your search ends here. I have the most incredible chocolate cake recipe for you guys, which is paired with an extremely rich chocolate fudge frosting. 

If I’m ever craving for a decadent chocolate cake, it will be my go-to recipe. The sponge is moist, soft and chocolatey. The frosting is smooth, rich, and, of course, chocolatey; there’s nothing I would change about this cake!! 

If you loved my Chocolate Blueberry Cake which I posted some time ago, then you would love this cake even more. It’s perfect for any get-together, and trust me; no one will stop eating this cake. So grab your apron, and let’s get you making this ultimate chocolate fudge cake. 

Why You’ll Love This Recipe? 

What’s not to love about this cake? Everything about this recipe is amazing. 

  • Fudge Frosting: For those who are a fan of dense and rich chocolate flavours, this cake has the best fudge frosting. It will give you the most amazing chocolate cake-eating experience. 
  • Soft Sponge: Cutting through that soft, moist sponge is the best feeling ever. You always want that your cakes turn out to be the most moist and soft. This is what you will experience when you eat this cake. 
  • Perfect For Chocolate Lovers: I’m one such person who cannot resist chocolate. There’s just not enough for me. If you also have friends and family who are totally crazy about chocolate, then this recipe is perfect for them. It’s loaded with chocolate flavour to satisfy any craving. 

Important Ingredients Used In The Recipe

  • Natural Cocoa Powder: Using it for both sponge and frosting, the natural cocoa powder gives the best chocolatey flavour that we all love. It suits perfectly on everyone’s palette. 
  • Honey: Want to know what keeps the cake moist? Honey is one of the ingredients that help maintain moisture in the cake, keeping it soft for a long. 
  • Oil: Another secret to keeping the cake soft and moist is using oil. Many cakes call for butter, but those cakes get tough after a while as the butter hardens when the cake is stored in the fridge. Using oil ensures this does not happen. 
  • Milk: Adding to the richness of the cake is whole cream milk. I recommend full cream/fat milk as it gives the best flavour to any baked product. 
  • Eggs: Giving a good rise to the cake, eggs help make the cake soft and fluffy. 
  • Dark Couverture Chocolate: I have used 46.5% Belgian dark chocolate by Van Houten. You can use Callebaut as well. But to get the best chocolate flavour, use couverture chocolate only and not compound.

How To Make Chocolate Fudge Cake

Preparation: We have two elements to be made for the cake. So, collect ingredients for both elements along with the tools needed. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line two 6-inch round cake tins with oil and butter paper. 

Method for Chocolate Sponge 

Sift Dry Ingredients: Sieve dry ingredients – flour, natural cocoa powder, baking soda and sugar in a large mixing bowl. Give this a light stir. 

Wet Ingredients: In another bowl, take all wet ingredients, which are eggs, oil, milk, and honey. Mix them well. 

Make Batter: Add the liquid ingredients mixture into the dry ingredients mixture in batches and combine well enough to make a smooth batter. Ensure the batter has no lumps. 

Bake: Transfer the batter equally into the two tins prepared earlier. You can weigh the batter and pour it evenly then. This would help get even sponges. Bake them at 180C (OTG mode: lower rod only) for 35-40 minutes or until a toothpick comes out clean when inserted at the centre. 

Method for Frosting

Melt Chocolate: Place Chopped chocolate in a bowl and melt it in the microwave. Stir and keep it aside to cool down. 

Creaming: Start beating unsalted butter and icing sugar using an electric hand beater in a large mixing bowl. Following this add natural cocoa powder and salt and continue beating. Beat until you get a pale, light and fluffy mixture. 

Add Chocolate: Now, add cooled melted chocolate to the mixture and beat until the entire chocolate gets combined with the butter. You will get smooth and fluffy chocolate fudge frosting. 

Method for Soaking Syrup 

Mix Vanilla Essence and Water: Take water and vanilla essence in a bowl and mix. 

Method for Assembly 

Layer the Sponges: After cooling and demolding the cakes, cut them into two layers using a cake leveler or serrated knife. You will end up with four sponge layers. 

Assemble the first layer: Place a little frosting at the centre of the cake board. Put the first layer and soak with soaking syrup using a Pastry brush. Pipe some frosting in the sponge and spread it evenly using a palette knife. 

Repeat For Other Layers: Place the second sponge layer over the frosting and repeat the same method to assemble all four sponge layers. 

Crumb-Coating: Crumb coat the cake after placing the 4th layer of sponge. The frosting layer must be a thin one, as we will give a final coating as well. 

Freeze: Put the crumb-coated cake in the fridge for 15-20 minutes until the frosting sets. 

Final Coating: Pipe another layer of frosting all over the cake and spread it evenly using a palette knife. Give smooth edges to the cake. Use a palette knife to give small strokes all around the cake.

Chef’s Tips For The Recipe

Sift The Dry Ingredients 

Whether you are making the sponge or the frosting, you must sift the dry ingredients. This ensures good aeration and fewer chances of lumps in the batter. 

Cool The Cake Before Assembly 

Cooling down the sponges before de-moulding or slicing them for assembly is essential. If the cake is warm, there are chances of breakage, and the frosting will also melt due to the heat escaping from the sponge. 

Do Not Over Beat Frosting

Overheating the frosting will incorporate more air than required. This will create air bubbles in the frosting, which will pop and create holes when you are icing the cake. 

How To Store Chocolate Fudge Cake

Assembled and frosted cake must be stored in the refrigerator for up to 3 days. 

You can make the sponge ahead of time and store them in the fridge cling-wrapped for up to a week and in the freezer for up to a month. 

More Easy Recipes

Check out some other decadent chocolate dessert recipes-

Fantasy Fudge

Black Tie Mousse Cake

Chocolate Marshmallow Cookie

Frequently Asked Questions 

What is the difference between chocolate cake and chocolate fudge cake? 

The regular chocolate cake is lighter and less intense in flavour. In comparison, fudge cake is more dark, rich and intense in chocolate flavour. 

Can I make fudge frosting ahead of time? 

Yes, you can make the frosting before time and store it in the fridge in an airtight box or in a bowl tightly covered with cling wrap. Use it within 4-5 days for the best-tasting experience. Thaw and beat again before applying it to the cake. 

Can I use this frosting for piping design? 

Yes, the frosting is stable enough for piping and decorating. 

Print
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Chocolate Fudge Cake Recipe

Chocolate Fudge Cake: rich, decadent and ultra-moist Chocolate cake with amazing fudge frosting; You won’t stop at one bite! 

  • Total Time: 90 to 105 minutes

Ingredients

Scale

For Sponge

  • 175g All-Purpose Flour
  • 2 Tbsp Natural Cocoa Powder
  • 1 Tsp Baking Soda
  • 150g Castor Sugar
  • 150ml Oil
  • 2 Tbsp Honey
  • 2 Nos. Eggs
  • 150ml Milk

For Frosting

  • 300g Unsalted Butter
  • 200g Icing Sugar
  • 60g Natural Cocoa Powder
  • 255g Dark Couverture Chocolate
  • 1 Tsp Vanilla Essence

For Soaking Syrup

  • 1/3 Cup Water
  • 1/2 Tsp Vanilla Essence

Instructions

For Sponge

  1. Preheat the oven to 180°C (OTG mode: lower rod + upper rod + fan). Prepare two 6-inch round baking tin by brushing oil and placing a butter paper at the bottom.
  2. Sift flour, sugar, natural cocoa powder, and baking soda in a bowl.
  3. Mix oil, milk, honey, and eggs in a different bowl.
  4. Add the liquid mixture to the dry mixture and form a smooth batter without any lumps.
  5. Transfer the batter into the prepared tins equally.
  6. Bake them at 180°C (OTG mode: lower rod mode only) for 35-40 minutes or until the toothpick inserted in the middle comes out clean.

For Frosting

  1. Take chopped chocolate in a bowl and melt it in microwave.
  2. In a different bowl, beat butter, icing sugar, natural cocoa powder and salt until light and fluffy.
  3. Add cooled melted chocolate and beat again until all the ingredients are properly mixed and the texture is light and fluffy.

For Soaking Syrup

  1. Mix water and vanilla essence together in a bowl.

For Assembly

  1. After baking and cooling the sponges completely, de-mould the sponges carefully with the help of a bent palette knife.
  2. Divide the sponges into two parts with a cake leveler. 
  3. Now, on a cake base, spread a little bit of frosting and place a layer of sponge.
  4. Soak the sponge with the soaking syrup with the help of a pastry brush.
  5. Pipe some frosting on top of the sponge and spread it using a palette knife, then place another layer of sponge over it.
  6. Repeat the same process as before until we get four layers of sponges.
  7. Now, crumb coat the cake by applying a thin layer of frosting all over the cake. Keep it in the fridge for 15-20 minutes.
  8. After 15 minutes, spread the rest of the frosting all over the cake for final coating. Use a palette knife to give small strokes all around the cake.

 

  • Author: Chef Mansi Jain
  • Prep Time: 15 minutes
  • Assembly Time: 40 to 50 minutes
  • Cook Time: 35 to 40 minutes

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