Description
Indulgent chocolate fudge cake whispers sweet seduction with its rich, velvety layers of pure chocolate. Chocolate enthusiasts and dessert lovers will find pure delight in this creation that promises a moment of pure, chocolatey happiness.
Ingredients
Scale
Main Ingredients:
- 275g (10oz) caster sugar
- 3 large eggs
- 100g (4oz) softened butter
- 175g (6oz) self-raising flour
- 50g (2oz) sifted cocoa powder
Wet Ingredients:
- 50ml (2fl oz) milk
- 6 tablespoons boiling water
- 3 tablespoons apricot jam
- 150ml (1/2 pint) double cream
Finishing Ingredients:
- 1 rounded teaspoon baking powder
- 150g (5oz) plain chocolate (39 per cent cocoa solids)
Instructions
- Combine cocoa powder with boiling water, whisking until a smooth, glossy paste forms at room temperature.
- Incorporate all remaining cake ingredients into the cocoa mixture, blending thoroughly until a uniform, silky batter develops.
- Prepare two 20cm cake tins by lightly greasing and lining with parchment paper to prevent sticking.
- Distribute the chocolate batter evenly between the prepared cake tins, ensuring balanced layers.
- Place tins in a preheated oven at 180°C and bake for 25-30 minutes, checking doneness with a skewer that should emerge clean.
- Remove cakes from oven and allow to cool completely on a wire rack, which prevents soggy bottoms.
- Gently warm apricot jam and brush a thin layer across the surface of each cake layer to create a moisture seal.
- Create chocolate ganache by melting chocolate with cream, stirring until smooth and allowing to cool slightly for spreadable consistency.
- Assemble the cake by spreading half the chocolate ganache between cake layers, then covering the top and sides with remaining icing.
- Refrigerate or store in a cool environment to maintain cake’s texture and prevent chocolate from melting.
Notes
- Ensure cocoa paste is smooth and lump-free for a velvety cake texture.
- Use room temperature ingredients to help batter mix evenly and create a lighter crumb.
- Check cake doneness by inserting a skewer – it should come out clean with no wet batter.
- Swap apricot jam with raspberry or strawberry for a different flavor twist if desired.
- For dairy-free option, replace cream with coconut cream in chocolate ganache.
- Cool cake completely before icing to prevent melting and sliding.
- Dust with cocoa powder or chocolate shavings for an elegant finishing touch.
- Cake stays fresh for 3-4 days when stored in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 435
- Sugar: 38 g
- Sodium: 120 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 85 mg