Baking · Cakes · Chocolate

Chocolate Fudge Cake

What Jessica Baked Next

Chocolate fudge cake decorated with a layer of velvety dark chocolate ganache. 

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Originally posted in July 2014, recipe and photographs updated May 2018.

It’s taken me four years to update this much-loved chocolate cake of mine. I’ve trialled several more chocolate cake recipes since then and now I’ve found this new recipe, which my taste testers and I absolutely love.

The original recipe I shared was a two-layer cake, the top of the cake was garnished with fresh raspberries and the sides decorated with milk and white chocolate biscuit fingers.

However, since then I’ve wanted to share an updated recipe with easier and minimalist decoration, with focus purely on the taste.

This recipe is from SWEET by Yotam Ottolenghi and Helen Goh. Just like my favourite Chocolate Fudge Brownies, this cake has both dark chocolate and cocoa powder added for intense chocolate flavour and if there wasn’t enough chocolate already in the cake, there’s also a dark chocolate ganache spread on the top of the cake.

Ingredients:

Chocolate Fudge Cake: 

250g butter (salted or unsalted), at room temperature and cut into 2cm cubes

200g dark chocolate, cut into 2cm pieces

1 and 1/2 teaspoons instant coffee granules (optional)

350ml boiling water – this is for dissolving the coffee

250g caster sugar

2 large free-range eggs, at room temperature

2 teaspoons vanilla extract

240g self-raising flour

30g cocoa powder

1/4 teaspoon salt – only add this if using unsalted butter

Chocolate Ganache:

200g dark chocolate, cut into 2cm pieces

200ml double cream

1 tablespoon golden syrup

1 tablespoon butter (salted or unsalted)

Method:

1. To make the cake: Preheat oven to 170°C / 150°C Fan / 325°F / Gas Mark 3. Grease and line a 23cm springform cake tin with parchment paper and set aside.

2. Place the cubed butter and chopped chocolate in a large mixing bowl. Pour over the hot coffee (1 and 1/2 teaspoons of instant coffee granules dissolved in 350ml of boiling water) and whisk until melted.

3. Now whisk in the sugar until it’s all dissolved. In a smaller bowl beat together the eggs and vanilla extract until combined. Add the egg and vanilla mixture to the chocolate mixture and whisk until incorporated.

4. Sift the flour, cocoa powder and salt (only use if using unsalted butter). Add the dry ingredients to the chocolate mixture and whisk until thoroughly combined. The batter will be liquid, don’t worry as this is how it should be. Bake the cake for 60 minutes or until the cake is risen and a cake tester comes out clean or with a few dry crumbs attached when inserted into the centre of the cake – my cake took an extra 10 minutes to finish completely baking. The top of the cake will crack, but once you’ve covered the top of the cake in ganache you won’t notice this.

5. Leave the cake to cool for 20 minutes, then carefully remove it from the tin, peel off the piece of parchment paper off the bottom and leave it cool completely on a wire rack.

6. To make the ganache: Place the chopped chocolate in a medium mixing bowl. Heat the cream and golden syrup in a small saucepan until bubbles just begin to appear on the surface and just before it starts to come up to the boil. Pour the hot cream over the chocolate and stir with a spatula or wooden spoon until mostly melted. Now add the butter and continue to stir until smooth. Directly place a piece of clingfilm on the top of the ganache and leave it at room temperature for about two hours until spreadable.

7. Using a spatula or palette knife, spread the ganache on the top of the cake. Serve the cake with pouring or whipped cream, ice cream and fresh raspberries and strawberries. Cake will store covered at room temperature for 4-5 days. 

Recipe from SWEET by Yotam Ottolenghi and Helen Goh

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Published by What Jessica Baked Next

Trained chef, food blogger and travel lover behind What Jessica Baked Next sharing recipes perfect for every occasion.

43 thoughts on “Chocolate Fudge Cake”

  1. Happy birthday Jess! And what a cake to celebrate ur birthday! Beautiful!luv the way the cake is decorated with the chocolate fingers on the sides.

    Reply

  8. Happy Birthday Jess, 18 is a great age. That cake is simply irresistible I love chocolate and raspberry. It really is gorgeous and I just love the photo of you as a child, so cute!

    Reply

  9. Happy birthday Jess ! You are only 18 and all this talent ! Your cake is amazing and I love the fingers around! So cute your photo as a child!
    Have a nice holidays ! 🙂

    Reply

  14. Happy birthday Jess! Wow…what a beautiful cake!!! Absolutely stunning! Fun seeing a pic of you as a little one!

    Reply

  15. My that’s a beautiful cake!! Happy birthday in advance!! Have a great one 🙂

    Reply

  17. You are darling in that picture, Jess! Happy early birthday and many wishes for a joyous celebration and year! The cake looks terrific; I see baking runs in the family. 🙂

    Reply

  21. Yum! Do you know where I can find caster sugar? I need to make this ASAP 🙂

    Reply

  25. Happy Birthday! That cake is such a stunner! I LOVE chocolate with raspberries.

    Reply

  31. Happy birthday Jess! You’re so young and creative. I wish you all the best. Enjoy Italy and let us know about your trip when you’re back (I’m curious :)).

    Reply

  32. Happy birthday, Jessica, and I love that photo of you when you were little! This cake is just a masterpiece — it looks so moist and chocolatey, and those raspberries are the perfect thing for the top. Beautiful job! 🙂

    Reply

  37. This looks gorgeous and delicious! I love chocolate and raspberries in all forms, so this cake is right up my alley. Happy birthday! And squeeee at little baby you!

    Reply

  41. Many Happy Returns Jess! I can’t believe you are only 18 – you are so accomplished!! Lovely cake x

    Reply

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