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Baking & dessert

Chocolate fudge cake

Makes 12 slices.

Recipe bywjf.morris
BakingNon-sourdough
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Total time3 hr 47 min
DifficultyModerate
Community ratingNew recipe
Whole cake69.9g protein
Photograph of Chocolate fudge cake
OK
Structure checkedAdaptive recipe data
Makes
1 cake

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 160°C fan.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

  4. 04

    Prepare tins and dry mixture

    4 minHands-on

    Grease and line the deep sandwich tins. Sift cake flour, cocoa, raising agents and salt; stir in cake sugar.

  5. 05

    Make fluid batter

    7 minHands-on

    Whisk cake eggs, buttermilk, oil and vanilla. Stir into the dry mixture, then slowly stir in the hot coffee. The batter should be quite fluid.

  6. 06

    Fill the prepared tin

    3 minHands-on

    Spread batter evenly in the stated prepared tin or tins. Keep within the source tin capacity and bake any surplus separately.

  7. 07

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  8. 08

    Bake

    35 minHands-off · check as directed

    Bake at 180°C conventional / 160°C fan for 30–40 minutes, until springy and a skewer comes out without wet batter. Do not open the oven early.

  9. 09

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  10. 10

    Cool

    15 minHands-off · check as directed

    Leave in the tin for 15 minutes.

  11. 11

    Transfer to rack

    1 minHands-on

    Loosen gently and move to a rack.

  12. 12

    Cool

    45 minHands-off · check as directed

    Cool completely on the rack before filling, icing or slicing; allow about 45 minutes.

  13. 13

    Heat frosting cream

    5 minHands-on

    Heat frosting cream, frosting butter and syrup until steaming. Pour over chopped frosting chocolate.

  14. 14

    Soften chocolate

    2 minHands-off · check as directed

    Wait for 2 minutes.

  15. 15

    Stir frosting

    2 minHands-on

    Stir until smooth.

  16. 16

    Cool frosting

    30 minHands-off · check as directed

    Let frosting thicken at room temperature.

  17. 17

    Stir frosting again

    1 minHands-on

    Stir gently to keep it evenly smooth.

  18. 18

    Finish cooling frosting

    30 minHands-off · check as directed

    Continue cooling until thick and spreadable, allowing about 1 hour of cooling in total.

  19. 19

    Assemble and frost

    8 minHands-on

    Sandwich cold sponges with frosting, keeping enough to cover the top and sides.

  20. 20

    Set frosting

    30 minHands-off · check as directed

    Set for 30 minutes before slicing. Serve near room temperature so frosting is soft.

Equipment check

2 items required

  • Two 20 cm deep sandwich tins
  • saucepan

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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