Chocolate Fudge Cake

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This chocolate fudge cake covered in a heavenly chocolate buttercream and with a ganache drip is simply irresistible. It is likely to become your go-to recipe for any celebrations or special occasions and is also great to enjoy with your coffee.

Prep Time

40 min

Cook Time

20 min

Servings

For the chocolate cake

250 g self-raising flour 250 g self-raising flour
50 g cocoa powder 50 g cocoa powder
250 g dark chocolate (min 70% cocoa), broken into smaller pieces 250 g dark chocolate (min 70% cocoa), broken into smaller pieces
250 g Tate & Lyle Fairtrade Golden Caster Sugar 250 g Tate & Lyle Fairtrade Golden Caster Sugar
250 g butter (softened) 250 g butter (softened)
4 large eggs 4 large eggs
1 tsp vanilla bean paste 1 tsp vanilla bean paste

For the chocolate buttercream

250 g Tate & Lyle Fairtrade Icing sugar (sifted) 250 g Tate & Lyle Fairtrade Icing sugar (sifted)
250 g butter (softened) 250 g butter (softened)
250 g dark chocolate (melted) 250 g dark chocolate (melted)

For the ganache drip

150 ml double cream 150 ml double cream
150 g dark chocolate (broken into smaller pieces) 150 g dark chocolate (broken into smaller pieces)

To decorate

Chocolate sprinkles, chocolate stars, chocolate curls to decorate (optional) Chocolate sprinkles, chocolate stars, chocolate curls to decorate (optional)

Instructions

HOW TO MAKE THIS RECIPE

To make the chocolate cake

1. Preheat the oven to 160 C (fan). Lightly grease three 20cm sandwich cake tins and line them up with baking parchment. Set aside.

2. In a large bowl, sift together the flour and cocoa powder. Set aside.

3. Place the chocolate, sugar and butter in a medium saucepan with 100 ml of water over a medium heat and melt it all together, then set aside to cool.

4. Once cooled, transfer to a large bowl and add the eggs, one at a time, mixing well. Stir in the vanilla bean paste.

5. Add the chocolate mixture into the flour and cocoa mixture and stir it all together until well combined. Divide the batter between the cake tins and bake for 20 minutes, or until a toothpick inserted into the middle comes out clean. Leave to cool.

To make the buttercream

1. To make the buttercream, whisk the icing sugar and butter, using an electric mixer until light and fluffy (about 3 minutes), then add the melted chocolate and mix it all together until well combined.

2. Spread a thick layer of buttercream on top of one of the cakes, sandwich the other cake on top, and repeat with all the layers. Spread the remaining buttercream on top and sides of the cake so it is covered completely.

To make the ganache dip

1. To make ganache dip, heat the cream in a small saucepan or microwave, until hot, but not boiling. Add the dark chocolate pieces into the cream and stir it until it has all melted and you have smooth, glossy ganache.

2. Transfer the ganache into a squeezy bottle and create small drips on the edge of the cake (you can also use a spoon to do it).

3. Decorate the top of the cake as you desire.