🍫 Rich Chocolate Fudge Cake (Serves 8–10)
Ingredients
For the Cake
- 200g plain flour
- 75g cocoa powder (good quality, unsweetened)
- 2 tsp baking powder
- ½ tsp baking soda
- 250g caster sugar
- 100g brown sugar
- 2 eggs
- 240ml whole milk
- 120ml vegetable oil
- 2 tsp vanilla extract
- 240ml hot coffee (enhances chocolate flavor)
For the Fudge Frosting
- 200g dark chocolate (70% cocoa)
- 150g butter
- 200g icing sugar (sifted)
- 3–4 tbsp double cream
Method
1️⃣ Make the Cake
- Preheat oven to 170°C (340°F).
- Grease and line two 8-inch round tins.
- Sift flour, cocoa, baking powder, and baking soda together.
- In another bowl, whisk sugars, eggs, milk, oil, and vanilla.
- Combine wet and dry ingredients.
- Slowly mix in hot coffee (batter will be thin — that’s normal).
- Pour into tins and bake 30–35 minutes.
- Cool completely before frosting.
2️⃣ Make the Fudge Frosting
- Melt chocolate and butter together (microwave or bain-marie).
- Let cool slightly.
- Beat in icing sugar and cream until thick and glossy.
- Chill 20–30 minutes if you want that thick, spreadable fudge texture like in the photo.
3️⃣ Assemble
- Spread a thick layer between cakes.
- Cover top and sides generously.
- Smooth with a spatula for that shiny, dense finish.
🔥 Tips for Extra Fudginess
- Replace 50g flour with ground almonds for extra moisture.
- Don’t overbake — slightly underdone = ultra moist.
- Use dark cocoa for that nearly black finish.
If you’d like, I can also give you:
- A one-bowl quick version
- A ganache-only version (even richer)
- Or a dairy-free alternative
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