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Chocolate Fudge Cake Recipe

Chocolate Fudge Cake Recipe

Everyone should have a chocolate fudge cake recipe, and this one is a winner. The oil and syrup keep it moist, and the frosting is a classic.

Special equipment :

2 x 8in (20cm) cake pans

Ingredients :

    • 2/3 cup sunflower oil, plus extra for greasing
    • 1/4 cup cocoa powder, plus extra for dusting
    • 11/4 cups all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 3/4 cup light brown sugar
    • 3 tbsp corn syrup
    • 2 large eggs, at room temperature
    • 2/3 cup milk

For the frosting

    • 8 tbsp unsalted butter, at room temperature
    • 1/4 cup cocoa powder
    • 3/4 cup confectioner’s sugar
    • 2 tbsp milk, if necessary

Method :

    1. Preheat the oven to 350°F (180°C). Grease the pans and dust with cocoa powder. In a large bowl, sift together the flour, cocoa, baking powder, and salt. Mix in the sugar.
    2. Gently heat the corn syrup until runny and leave to cool. In a separate bowl, using an electric hand mixer or balloon whisk, beat together the eggs, sunflower oil, and milk.
    3. Whisk the egg mixture into the flour mixture until well combined. Gently add the syrup and divide the batter between the pans.
    4. Bake the cakes in the middle of the oven for about 30 minutes, until springy to the touch, and a skewer inserted into the middle comes out clean. Leave to cool in the pans for a few minutes, then turn out to cool completely on a wire rack.
    5. To make the frosting, melt the butter over low heat. Stir in the cocoa powder and cook gently for a minute or two, then leave to cool. Sift the confectioner’s sugar into a bowl.
    6. Pour the cooled melted butter and cocoa into the confectioner’s sugar and beat to combine. If the mixture seems dry add the milk, 1 tablespoon at a time, until you have a smooth, glossy frosting. Leave to cool for up to 30 minutes. It will thicken as it cools.
    7. When thick, use half the frosting to fill the cake and the other half to top it.

STORE This cake will keep in an airtight container for 3 days.

BAKER’S TIP

The frosting used here is a real staple in my kitchen, and can be used to finish so many chocolate recipes. Leftovers that are slightly old can be heated for 30 seconds in a microwave, where the frosting will melt into a rich sauce, and can be served with vanilla ice cream for a delicious, quick dessert.

Serves 6-8
Prep : 40 mins
Cook : 30 Mins