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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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There's no need for jam and cream with these, as the delicious glaze keeps things light and fresh - perfect for a fluffy scone.

However, if you want to add lemon curd... we won't judge!: 

Ingredients

40g Tate & Lyle Golden Caster Sugar
375g Self Raising Flour
1 tsp. Baking Powder
75g Unsalted Butter
Zest of 2 lemons
1 egg
170ml milk of choice

Glaze

5 tbsp Tate & Lyle Icing Sugar
2/3  tsp lemon Juice.
Zest of 1 lemon.

Method

1. Pre- heat oven to 220c, 200c Fan Gas Mark 7. Place the flour, baking powder, Tate & Lyle Golden Caster Sugar and softened butter in a large bowl rubbing the butter in to form fine breadcrumbs.
2. Stir in the lemon zest, place the egg and milk in a measuring jug, and beat together. Add to the dry mix, keeping back a small amount to glaze the scones before baking. Mix together to form soft dough.
3. Turn onto a lightly floured surface and roll out to ½ inch in thickness. Cut into rounds with your chosen cutter.
4. Place the scones on a large baking tray lined with parchment leaving a little space in between, glaze and sprinkle with a little sugar on the tops.
5. Bake for approximately 15 minutes or until a lovely golden brown colour.
6. Remove from the oven and cool on a cooling rack. 
7. Mix the Tate & Lyle Icing Sugar with the lemon juice to form the drizzle.
Once the scones are cool, Drizzle over each scone and sprinkle with the lemon zest.
Believe it or not, custard slices actually hail from Australia! 

A delicious vanilla custard block hidden between two crisp puff pastry slices (dusted with plenty of Tate & Lyle Icing Sugar!) 

If you've not made one before, we suggest you rectify it ASAP!:

Ingredients

Pastry

3 Tbsp. Tate & Lyle Icing Sugar for dusting
500g Block Puff pastry
60g Flaked Almonds

Custard Filling.

140g Tate & Lyle Pure Cane Caster Sugar.
750ml Whole Milk
250ml Double cream
1/2 Vanilla pod Halved lengthways seeds removed
90g Corn flour
25g Custard Powder
3 medium Egg Yolks
1 Gelatine Leaf

Method.

Heat the oven to 200c/180fan/Gas6.

Divide the pastry into two and roll out half on baking parchment to 25x 25cm. Scatter over half of the almonds pressing them gently into the pastry and then sprinkle with Tate & Lyle Icing Sugar. Cover with another layer of baking parchment and another baking tray and on this place a weighted object like a square casserole dish filled with baking beans, to keep the pastry flat. 

Bake for 30/35 minutes until a crispy golden brown.

Remove from the oven take off the baking weights remove the parchment and allow to cool. Repeat the process with the other half of the pastry. Allow both to cool completely.

Put the gelatine in a bowl of cold water to soften.

Mix the corn flour with the custard powder and approx. 6 tbsps. of the milk, add to the pan with the rest of the milk, the vanilla pod and seeds, Tate & Lyle Pure Cane Caster Sugar, cream, whisk over a low heat to ensure no lumps appear, after a couple of minutes whisk in the egg yolks and keep heating until the mix is thick and smooth. Remove the vanilla pod and  gelatine form the water and whisk into the custard and heat for a further minute.

Line the base and sides of a 20cm square cake tin with baking parchment. Trim one square of pastry to fit in the tin almond side down.

Spread over the custard evenly. Trim the other square into eight rectangles and sit them on the custard almond side up. Gently press down onto the custard. And chill overnight.

Slice & Dust with icing sugar and serve with fresh raspberries. Enjoy!
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And a Tate & Lyle Sweetener is one of the best ways to go about... The sugar alternative that's lighter in calories as well as on your pursestrings! 

Here's what she had to say: 

"Tea for me is my me time. When I wake up in the morning, or take a break from work it is my time to relax and enjoy my tea (I am a tea addict 😂).

I have tried sweeteners before in the past but didn’t stick with it.

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This fruity and subtly spiced recipe is deliciously posh nosh that goes down beautifully with a cup of tea or coffee. (Especially if there's some Tate & Lyle Sweetener in your brew!)

Follow the recipe here: 

INGREDIENTS:

200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon

For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)

METHOD:

Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well! 
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
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Mille-Feuille might be the prettiest dessert going, but just like a sunset, their beauty is gone before you know it!

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