Chocolate Fudge Cake

July 15, 2014August 23, 2022 What Jessica Baked Next43 Comments

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

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

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Baking · Cakes · Chocolate

M&M Kit Kat Double Chocolate Cake

June 6, 2014June 6, 2014 What Jessica Baked Next160 Comments

Two cake recipes in a week? Yes but I had the perfect excuse! Birthdays for me always call for amazing celebration cakes to be made. And a double chocolate cake has to be the most heavenly thing for me and always at the top of my baking list. It was my Sister’s 20th birthday and when I asked what cake she would like, her answer was a chocolate M&M Kit Kat cake. Even though this isn’t really a recipe I still thought it would be cool to share some photos and show you how you can create a showstopper celebration cake for a birthday or special occasion. This cake was amazingly easy to make, I used my most reliable and favourite chocolate fudge cake recipe, brought a chocolate ganache icing and decorated with a rainbow of M&M’s and chocolatey wafer-y Kit Kat’s. The cake went down storm with both family and friends and it was completely devoured in a record time. Enjoy guys!

You’ll be surprised how easy this cake is to decorate. It looks so visually amazing! Just spread your favourite chocolate ganache icing all over the cake, stick the Kit Kat’s all around the outside and then pour over the M&M’s. That’s literally it and the cake looks absolutely stunning! And as you can tell it makes an amazing birthday cake.

Ingredients-

Cake (Makes 2 x 8 inch cakes)

1 3/4 cups of plain flour (all purpose)

2 cups of caster sugar

2 teaspoons of bicarbonate of soda (baking soda)

1 teaspoon of baking powder

1 teaspoon of salt

3/4 cup of good-quality cocoa powder

2 free-range eggs (I used medium sized)

1 cup of buttermilk

1/2 cup of Vegetable oil

1 cup of freshly brewed coffee (use a nice strong coffee)

To decorate-

Approx. 450g of Chocolate fudge icing- you can use homemade if you prefer

Chocolate M&M’s, Kit Kat’s

Method-

1. Preheat your oven to 180 degrees C Fan. Line two 8 inch cake tins with some baking parchment and grease the sides with some butter. Then set aside. Sift all the dry ingredients into a large mixing bowl (the flour, sugar, bicarb, baking powder, salt and cocoa.) Mix with a wooden spoon, just to combine.

2. Then add the eggs, buttermilk, oil and the freshly brewed coffee. Mix until all the ingredients are well combined and they are no lumps in the batter- don’t overmix, just mix until you can’t see any lumps of flour!

3. Ladel the cake mix into the tins and then bake in the oven for 35-40 minutes or until the cakes are well risen and a cake tester comes out clean. Once cooked, allow to cool in tins for 30 minutes, then remove from tins and leave to cool completely on a wire rack.

4. To decorate, spread a thin layer of the fudge icing onto one cake layer. Then sandwich together with the over cake half. Spread the remaining ganache around the outside of the cake- don’t worry if it doesn’t look perfect as you’re going to decorate with loads of chocolate! Then finish by going around the outside of the cake with the kit kat’s. Then decorate the top with chocolate M&M’s. Slice up and enjoy.

Note: The cake will keep in an airtight container for 3-4 days.

Becky with her birthday cake!

Baking · Cakes · Chocolate

4-Layer Chocolate Fudge Cake with Salted Caramel Buttercream

January 11, 2014March 24, 2016 What Jessica Baked Next54 Comments

This week I’m showing you how to make this ultimate layer cake with chocolate and salted caramel. I planned this recipe out and I’ve only just finally got round to baking it. The cake consists of 4 tiers of chocolate fudge cake layered with salted caramel buttercream. Make for special occasions such as birthday’s or just as a weekend treat and it will go down a treat.

Ingredients:

Chocolate Fudge Cake –

210g (1 and 3/4 cups) plain flour (all purpose)

400g (2 cups) caster sugar

2 teaspoons bicarbonate of soda (baking soda)

1 teaspoon baking powder

1 teaspoon salt

(3/4 cup) good-quality cocoa powder

2 medium free-range eggs

240ml (1 cup) buttermilk

120ml (1/2 cup) vegetable oil

240ml (1 cup) hot coffee

Salted Caramel Buttercream –

150g unsalted butter, softened at room temperature

300g icing sugar, sifted

Large pinch sea salt

1 x 397g (14 ounce) can readymade caramel or dulce de leche

Method:

1. To make the cake: Preheat your oven to . Line two 8 or 9-inch inch cake tins with some baking parchment and grease the sides with butter. Sift all the dry ingredients into a large mixing bowl (the flour, sugar, bicarb, baking powder, salt and cocoa.) Mix with a wooden spoon until combined.

2. Now add the eggs, buttermilk, oil and the coffee. Whisk until all the ingredients are well combined and they are no lumps in the batter.

3. Distribute the cake mix into the tins and then bake for 35-40 minutes or until the cakes are well risen and a cake tester comes out clean. Once cooked, allow to cool in tins for 30 minutes then remove from tins and leave to cool completely on a wire rack.

4. To make the buttercream: In the bowl of an electric stand mixer, add the butter, the icing sugar and the vanilla. Whisk on low speed for until the mixture comes together, then gradually turn the speed up to medium and whisk for 5 minutes until the buttercream is very pale and light in colour. Then gently fold in the caramel and salt.

5. To assemble the cake: Cut each half into half again- so you have four layers of cake. Place one layer of cake down on a cake stand. Spread about a heaped tablespoon of the buttercream on and spread over. Then top with another layer of cake, spread with buttercream. Repeat this step with the other 2 layers of cake. Then spread a nice layer of the buttercream over the top of the cake. Then I topped the cake with some delicious chocolate caramel pieces.

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext