Chocolate Fudge Cake

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

slice of chocolate fudge cake

Enjoy!

jess

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