Adaptive Recipes
← All recipes

Cake

Chocolate Fudge Cake

A moist cocoa and dark-chocolate layer cake with a glossy ganache-style fudge frosting that remains sliceable at room temperature.

Recipe bywjf.morris
BakingCakeChocolateVegetarianCelebration
To edit this recipe to your preferences, add it to your recipe book first.
Total time3 hr 7 min
DifficultyConfident
Community ratingNew recipe
Whole cake77.5g protein
Photograph of Chocolate Fudge Cake
OK
Structure checkedAdaptive recipe data
Makes
1 cake

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Heat the oven to 160°C fan

    3 minHands-on

    Heat the oven to 160°C fan. Grease both tins and line bases and sides with parchment.

  2. 02

    Sift flour

    3 minHands-on

    Sift flour, cocoa, bicarbonate of soda, baking powder and salt into a large bowl. Stir in brown sugar, breaking up any lumps.

  3. 03

    In another bowl whisk eggs

    3 minHands-on

    In another bowl whisk eggs, oil, buttermilk and vanilla until smooth. Pour into the dry ingredients and whisk only until combined.

  4. 04

    Dissolve optional espresso

    3 minHands-on

    Dissolve optional espresso in the boiling water. Add the hot liquid gradually while whisking. The batter will be thin; divide it evenly between the tins.

  5. 05

    Bake the cakes

    30 minHands-off · check as directed

    Bake for 28-32 minutes until the centres spring back and a skewer has a few moist crumbs but no wet batter.

  6. 06

    Cool in the tins

    10 minHands-off · check as directed

    Cool in tins for 10 minutes

  7. 07

    Turn onto a rack

    2 minHands-on

    Turn onto a rack

  8. 08

    Cool completely before frosting

    45 minHands-off · check as directed

    Cool completely.

  9. 09

    Heat the frosting ingredients

    5 minHands-on

    For the frosting, put chocolate in a heatproof bowl. Heat cream and butter in a saucepan until steaming but not boiling, pour over chocolate

  10. 10

    Let the chocolate soften

    2 minHands-off · check as directed

    Leave for 2 minutes.

  11. 11

    Stir the frosting until glossy

    3 minHands-on

    Stir from the centre until glossy, then mix in icing sugar, salt and vanilla.

  12. 12

    Leave the frosting at room temperature

    45 minHands-off · check as directed

    Leave the frosting at room temperature for 30-60 minutes, stirring occasionally, until thick enough to spread. Do not refrigerate until hard.

  13. 13

    Place one cake

    3 minHands-on

    Place one cake on a plate and spread with one-third of the frosting. Add the second cake and cover the top and sides with the remainder.

  14. 14

    Let the finished cake stand

    30 minHands-off · check as directed

    Let the finished cake stand for 30 minutes before slicing. Store covered at cool room temperature for 2 days or refrigerate in warm weather, bringing slices back to room temperature before eating.

Equipment check

8 items required

  • Two 20cm round cake tins, at least 5cm deep
  • Baking parchment
  • Digital scales
  • Two mixing bowls
  • Electric hand mixer or whisk
  • Medium saucepan
  • Wire rack
  • Palette knife

Dietary and allergen note: Vegetarian. Contains gluten, egg, dairy and soya if present in the chocolate.

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

Community reviews

No reviews yet.

Rate a recipe and record how you cooked it using Made it. The community score uses each cook’s latest public rating.

Cook this recipe, then use Made it to add your first rating or review.