Chocolate Fudge Cake

I was put in charge of the birthday boy’s cake on the weekend and the one brief I had was that it had to be chocolate. Now THAT I can do! I could have trotted out my trusty Anne as I do on most birthdays, but I decided that I needed to make it a little fancier because my step Dad deserves that!

I had a look through a few cookbooks and got to Donna Hay’s Basics to Brilliance and found a recipe for a chocolate fudge cake that hit the mark: pretty simple to make but a little bit fancier than your average chocolate cake. And it tasted AMAZING. Thought I’d share it all with you guys to.

Donna Hay’s Chocolate Fudge Cake

250 grams unsalted butter, chopped
300 grams dark (70%) chocolate, chopped
2 tablespoons dutch cocoa, sifted
1/2 cup milk (125 mls)
6 eggs
1 cup caster sugar (superfine sugar)
1/2 cup brown sugar (85 grams)
1 cup plain flour (150 grams all purpose flour)

1. Preheat the oven to 160 degrees (325 f)

2. Place the chopped butter and chocolate into a saucepan over low heat until melted and smooth. Then add in the cocoa and milk, stit to combine and set aside to cool slightly

2. Grease and line a 22cm round springform cake tin

3. Into a bowl add in the 6 eggs and both sugars and whisk on high speed for 12-15 minutes or until pale, thick and creamy

4. Add in the chocolate mixture to the egg mix and whisk until combined

5. Then add in the plain flour and whisk until combined

6. Place into the oven and bake for 1 hour – 1 hour 10 mins or until set. Don’t put in a skewer as it won’t come out clean just feel to touch to see if it’s set and the cake gets a fudgey centre as it cools

7. Cool the cake completely in the tin then remove to serve

I topped it with some fresh berries and served with lashings of whipped cream…rich and delicious and definitely a special treat!

I think this recipe gets used for fondant chocolate puddings as well – just place the mixture into ramekins and bake for 12 mins then allow to cool for a minute before transferring onto plates. HELLO!

Chocolate Fudge Cake

Serves 8-10
Prep time 20 minutes
Cook time 1 hour, 10 minutes
Total time 1 hour, 30 minutes
Meal type Dessert
From book Donna Hay's Basics to Brilliance

Ingredients

  • 250g unsalted butter (chopped)
  • 300g dark (70%) chocolate (chopped)
  • 2 tablespoons dutch cocoa (sifted)
  • 1/2 cup milk
  • 1 cup caster sugar
  • 1/2 cup brown sugar
  • 1 cup plain flour

Directions

Step 1
Preheat the oven to 160 degrees (325 f)
Step 2
Place the chopped butter and chocolate into a saucepan over low heat until melted and smooth. Then add in the cocoa and milk, stit to combine and set aside to cool slightly
Step 3
Grease and line a 22cm round springform cake tin
Step 4
Into a bowl add in the 6 eggs and both sugars and whisk on high speed for 12-15 minutes or until pale, thick and creamy
Step 5
Add in the chocolate mixture to the egg mix and whisk until combined
Step 6
Then add in the plain flour and whisk until combined
Step 7
Place into the oven and bake for 1 hour - 1 hour 10 mins or until set. Don't put in a skewer as it won't come out clean just feel to touch to see if it's set and the cake gets a fudgey centre as it cools
Step 8
Cool the cake completely in the tin then remove to serve

What’s your go to birthday dessert?

Comments

  1. Georgie Dent says:

    What are the chances? It was my birthday on the 21st and my husband whipped up this very cake – it was DELICIOUS!!!

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