Easy Chocolate Fudge Cake
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  • 8.5 oz / 240g dark chocolate, preferably 70% cocoa, broken into pieces (Note 1)
  • 11 3/4 cup / 385g caster sugar / superfine sugar (Note 1a)
  • 19 oz / 250g / 2 sticks unsalted butter
  • 11 1/4 cups / 312 ml milk (low or full fat)
  • 11/4 cup / 63 ml oil (vegetable, canola)
  • 12 eggs
  • 11/2 cup / 45g cocoa powder
  • 11 tsp baking powder
  • 11 3/4 cups / 265g plain flour
  • 12 tbsp coffee granules, optional (not espresso powder, normal coffee)
  • 11 cup / 250 ml heavy whipping cream (Note 2)
  • 18 oz /250g dark melting chocolate chips (US: semi sweet chocolate chips)Preheat oven to 160C/320F (fan forced / convection) / 180C/350F (no fan) (Note 3). Butter or spray a 22 - 25cm/9 - 10” spring form cake tin and line with parchment / baking paper. (Note 4)
  • 1 Combine sugar, butter, half the milk and chocolate in a saucepan over medium low heat. Stir until the butter and chocolate has melted and sugar is dissolved. Do NOT let it simmer or boil!
  • 1 Pour the chocolate mixture into a bowl. Whisk in oil and remaining milk.
  • 1 Whisk in eggs in until combined.
  • 1 Sift cocoa, baking powder, flour and coffee directly into the bowl. Whisk until smooth - some small lumps is ok.
  • 1 Pour into the cake tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with frosting so don't stress!
  • 1 Remove sides from the cake pan and transfer to a cooling rack to cool.
  • 1 Place chocolate in a bowl.
  • 1 Place cream in a saucepan over medium high heat. When it is about to start simmering, remove it - don't let it come to a boil! Pour cream over the chocolate, shake the bowl to submerge all the chocolate under the cream. Cover bowl with a plate and set aside for 5 minutes.
  • 1 Stir chocolate with a spoon until smooth. Refrigerate for 45 minutes to 1 hour or until thickened to a spreadable consistency like peanut butter.
  • 1 Spread over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos.



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