Chocolate Fudge Cake

This is one of the best classics you’ll ever make – a chocolate fudge cake.

I’ll be honest, this is one of the easiest cakes you’ll come across. It’s a classic and tea time favourite all at the same time, which is perfect – right?

You’ll know this cake as it’s one of the most popular box mixes available on the supermarket shelves, which is where most of use remember it from. I have been making a version of this cake for many years with my mom and nan – now I’m sharing with you to make memories as you make it with your friends and family.

If you’re looking for a simple cake that doesn’t take too long or too many ingredients, this is the one for you. Quick and easy to make and better shared with people you love.

To make this cake even better, I used the dark chocolate and cocoa powder from the lovely guys over at Cocoa Runners. They also offer milk chocolate, unsweetened chocolate and cocoa nibs. If you use my links, you’ll save 10% on your order – what’s not to like?!

Anyway, let’s get started, shall we?

 

Ingredients:

 

Cake:

175g butter.

175g granulated sugar.

3 eggs.

45g golden syrup.

40g ground almonds.

175g plain flour.

1 tsp baking powder.

40g cocoa powder.

 

Icing:

225g dark chocolate.

55g dark brown sugar.

225g butter.

75ml evaporated milk.

1/2 tsp vanilla extract.

 

Decoration:

Any sort of sprinkles or chocolate chips you’d like.

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up your ingredients, lining a 8 inch round cake tin with parchment paper and get any equipment you may need, such as a stand mixer and spatula needed. Preheat your oven to 180˚c/350˚f.

To start on the recipe, make the icing first as it requires time to firm up in the fridge. Into a saucepan place the milk chocolate, dark brown sugar, butter, evaporated milk and vanilla, before placing over a medium-low heat.

Allow the ingredients to melt a little before you start to stir them all together – after a couple of minutes, the ingredients should have started to melt together and start to easily combine. You’re looking for the mixture to be smooth and glossy – transfer into a clean bowl and place in the fridge and allow to firm up to reach a spreadable consistency.

For the cake, take a mixing bowl and place in the butter and sugar, beating the two together until they are very well combine – reaching a lighter and fluffier colour and consistency.

You can then go ahead and add in the eggs, roughly one at time, beating well in-between each addition. Once all of the eggs have been added, give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.

Now add in the golden syrup and ground almonds, mixing them in just until they are fully incorporated – then give the bowl a good scraping down again.

Take the bowl and place a sieve on top of the bowl and pass through the dry ingredients – this helps to remove any lumps and keep the mixture as smooth as can be. You can use a little milk to help you achieve the perfect consistency, only if needed.

Transfer the cake batter into the lined cake tin and smooth/level it off as best you can. Then place the cake tin into your preheated oven and bake for 35-40 minutes (or until a tester comes out clean).

Once the cake is baked, allow to cool fully before you intend on finishing it off. Now is also the ideal time to remove the icing from the fridge, so it has time to become the perfectly smooth spreadable consistency.

When you’re ready to finish the cake off, you’ll want to level the cake, just to remove the dome on the top and then in half so you have two layers of cake – which is what you need. Take your cake stand/plate/board and smear a small amount of icing in the centre, then top that with the first layer of cake. Onto the first layer of cake, place a generous amount of the icing and spread out until level and consistent.

Top with the final layer of cake and use the remaining icing to coat the sides and top, finish it however you’d like. As optional finish, use sprinkles or chocolate chips.

Allow the cake to firm up a little, then slice it up and enjoy it on its own or with a hot beverage – whichever you like!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.