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Simple Chocolate Fudge Cake Recipe

Simple Chocolate Fudge Cake Recipe

Prep

40 mins

Bake

20 mins

Serves

8

Difficulty

Medium
Simple Chocolate Fudge Cake Recipe

About

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 it’s also a great treat to enjoy with your coffee or tea.

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Golden Caster

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Instructions
Ingredients
Reviews

To make the chocolate cake

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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

Step 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.

Step 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

Step 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.

Step 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).

Step 3

Decorate the top of the cake as you desire.

Ingredients – 7 items

Serving

1

For the chocolate cake

Flour

Self raising flour

250 g
Cocoa-powder

Cocoa powder

50 g
Chocolate

Dark chocolate

(min 70% cocoa), broken into smaller pieces

250 g
Fairtrade Golden Caster

Tate & Lyle Fairtrade Golden Caster Sugar

250 g
Butter

Butter

Softened

250 g
Eggs

Large eggs

4
Vanilla

Vanilla bean paste

1 tsp

For the chocolate buttercream

Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

Sifted

250 g
Butter

Butter

Softened

250 g
Chocolate

Dark chocolate

250 g

For the ganache drip

Cream

Double cream

150 ml
Chocolate

Dark chocolate

Broken into smaller pieces

150 g

To decorate

Sprinkles

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

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Ingredients

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225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
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200g Tate & Lyle Caster Sugar
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Method

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Ingredients:

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2 Tbsp Fish sauce
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3 Tbsp Rice Vinegar
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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
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Method:

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