Introduction
This rich and moist chocolate fudge cake is perfect for any occasion. With a deep chocolate flavor and a smooth, luscious frosting, it’s a delightful treat for chocolate lovers.
Ingredients
200g all-purpose flour
250g granulated sugar
75g unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 large eggs
240ml whole milk
120ml vegetable oil
2 tsp vanilla extract
240ml boiling water
Chocolate Fudge Frosting:
200g unsalted butter, softened
300g powdered sugar
75g unsweetened cocoa powder
120ml heavy cream
1 tsp vanilla extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 10 servings
Directions
1. Preheat oven to 175°C. Grease and line two 20cm round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Beat on medium speed until well combined.
4. Gradually add boiling water, stirring until the batter is smooth (it will be thin).
5. Divide batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
7. For the frosting, beat butter until smooth. Add powdered sugar and cocoa powder, mixing until combined.
8. Gradually add heavy cream and vanilla, beating until light and fluffy.
9. Spread frosting over the first cake layer, place the second layer on top, then frost the entire cake.
10. Slice and enjoy!
Detailed Directions and Instructions
Step 1: Preheat the oven
Preheat your oven to 175°C (350°F). Grease and line two 20cm round cake pans with parchment paper to prevent sticking.
Step 2: Prepare dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add wet ingredients
Add the large eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat the mixture on medium speed using an electric mixer until it is well combined and smooth.
Step 4: Incorporate boiling water
Gradually add the boiling water to the batter. Stir until the batter is smooth; note that it will be quite thin.
Step 5: Bake the cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the cakes
Once baked, let the cakes cool in the pans for about 10 minutes. Carefully transfer them to wire racks to cool completely.
Step 7: Make the frosting
While the cakes are cooling, prepare the chocolate fudge frosting. In a mixing bowl, beat the softened unsalted butter until it is smooth. Add the powdered sugar and unsweetened cocoa powder, and mix until combined.
Step 8: Add cream and vanilla
Gradually add the heavy cream and vanilla extract to the butter mixture, beating on medium speed until the frosting is light and fluffy.
Step 9: Assemble the cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting over the top. Place the second layer on top and frost the entire cake with the remaining frosting.
Step 10: Serve the cake
Slice the cake into servings and enjoy your decadent chocolate fudge cake!
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Make ahead
You can bake the cake layers in advance and freeze them. Wrap each layer tightly in plastic wrap and store in the freezer for up to 3 months.
Frosting alternatives
For a lighter frosting, consider using whipped cream or cream cheese frosting instead of chocolate fudge frosting.
Serving suggestion
This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Cook Techniques
Preparation of Ingredients
Ensure all ingredients are at room temperature before starting. This helps in better mixing and achieving a uniform batter.
Measuring Ingredients Properly
Use a kitchen scale for dry ingredients and liquid measuring cups for wet ones to ensure accuracy. Spoon flour into the measuring cup and level it off instead of scooping directly from the container.
Mixing the Batter
Beat the wet ingredients into the dry mixture until just combined. Avoid overmixing as it can lead to a denser cake.
Temperature Control
Using boiling water in the batter enhances the cocoa flavor and helps to create a moist cake. Make sure to add it gradually for smoother mixing.
Baking Technique
Rotate the cake pans halfway through baking for even cooking, and use the toothpick test to check for doneness. The cake should spring back when lightly pressed.
Cooling the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks. This prevents them from breaking apart.
Making the Frosting
Beat the butter until creamy before adding powdered sugar to prevent lumps. Gradually add heavy cream for the desired consistency.
Assembling the Cake
Spread frosting evenly on the first layer, then top with the second layer and frost the sides and top for a smooth finish.
Storing the Cake
Store the cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
FAQ
Can I use dark cocoa powder instead of unsweetened cocoa powder?
Yes, dark cocoa powder can be used for a more intense chocolate flavor, but it may slightly alter the color and taste.
What should I do if my cake feels too dense?
This can occur due to overmixing the batter or not enough leavening agents. Ensure to follow the mixing instructions closely.
How can I make my frosting lighter?
Add more heavy cream to the frosting until you reach the desired lightness and spreadability.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil before freezing to maintain freshness.
What can I substitute for the eggs?
You can use unsweetened applesauce or a flaxseed meal substitute (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) as an egg replacement.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
Can I add chocolate chips to the batter?
Yes, you can fold in chocolate chips to the batter for added texture and flavor. Just be sure to use mini chocolate chips to avoid sinking.
Conclusion
The Decadent Chocolate Fudge Cake is a true indulgence for chocolate enthusiasts. Its rich flavor and moist texture, complemented by a smooth frosting, make it an ideal dessert for celebrations, gatherings, or simply as a delightful treat for yourself. This cake embodies the essence of comfort and celebration, ensuring it will be a beloved recipe for years to come.
Chocolate Raspberry Fudge Cake
Add layers of fresh raspberries between the cake layers and top with a raspberry sauce for a fruity twist.
Mint Chocolate Fudge Cake
Incorporate mint extract into the frosting and sprinkle crushed mint candies on top to enhance the flavor.
Mocha Chocolate Fudge Cake
Mix brewed coffee into the batter for a rich mocha flavor that pairs beautifully with the chocolate.
Peanut Butter Chocolate Fudge Cake
Swirl creamy peanut butter into the frosting and drizzle extra on top for a delicious flavor combination.
Chocolate Hazelnut Fudge Cake
Add ground hazelnuts to the batter and use hazelnut spread in the frosting for a nutty delight.
Salted Caramel Chocolate Fudge Cake
Layer salted caramel sauce between the cake layers and drizzle it on top for a sweet and salty treat.
Spicy Chocolate Fudge Cake
Incorporate a hint of cayenne pepper or cinnamon into the batter for a spicy kick that complements the chocolate.
Chocolate Cherry Fudge Cake
Add maraschino cherries to the frosting and decorate the top with chocolate shavings and cherries for a classic touch.