Description
Indulgent chocolate fudge cake whispers sweet seduction with its rich, velvety layers of pure chocolate bliss. Chocolate enthusiasts and dessert lovers will find pure delight in this irresistible 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