The perfect chocolate fudge cake recipe

I love chocolate but all too often when it is made into a cake it seems a waste of good chocolate, because the sponge can be too dry or the icing too sweet and sticky. But now I have finally found a chocolate fudge cake recipe that I love. This one isn’t too expensive or difficult to make, and actually improves with time, but needs eating within five days. As if it would last that long. IMAG1178[1]

This is how much is left on day two. It’s actually more moist than yesterday, the crumb just as smooth, and the icing has a slight crunch. I think it cost me about £3 to make, and didn’t involve anything more unusual than 1 bar of good quality dark chocolate and half a tub of natural yoghurt. Here’s the recipe (adapted from the Devil’s food cake in Divine Heavenly Chocolate Recipes by Linda Collister, and icing recipe from my friend Sarah Butler):

Pre-heat oven to 180 degrees/GM 4. Grease and bottom line 2 large cake tins (or 3 medium).

For the sponge:

1x100g bar dark chocolate (at least 70% cocoa)

175ml boiling water

4 tblsp cocoa powder

1 tsp bicarb

125g unsalted butter, softened

175g light muscovado sugar

175g caster sugar

2 large eggs at room temp, beaten

1 tsp vanilla essence

300g plain flour

200ml natural yoghurt (or 125ml sour cream)

  • Break up chocolate and melt in a medium-sized heat-proof bowl over steaming water, stirring until it melts.
  • Pour boiling water, a little at a time, over the cocoa and whisk until smooth, add bicarb. Stir into the bowl of melted chocolate.
  • Put softened butter and both sugars into a food processor and whisk until light.
  • Gradually beat in the eggs, vanilla, and alternate spoonfuls of yoghurt and flour.
  • Finally add the chocolate mixture (and some milk if it’s too stiff), and divide between your cake tins.
  • Bake for 25-30 mins until skewer comes out clean. Turn out onto wire rack to cool.

For the icing:

80g unsalted butter

50g cocoa

scant 100ml milk

230g icing sugar, sieved

  • Melt butter in a small pan and stir in cocoa, cook gently for 1 minute
  • Remove from heat and stir in icing sugar and sufficient milk to get a smooth, pouring consistency. You may want to leave it a few minutes to let it thicken a little.
  • Pour/spread it over one cake and sandwich the sponges together. Cover the top/sides and decorate.

The cake pictured made grandma and great grandma, who is 99, very happy – and great grandma finished off an enormous slice of it!

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About sophiehebden

Science writer and editor, I mostly write about space and fundamental questions in physics.
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4 Responses to The perfect chocolate fudge cake recipe

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