Chocolate Fudge Cake

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Chocolate Fudge Cake with dark chocolate sponge and a velvety white chocolate ganache. That sounds amazing, doesn’t it? This is the last bake for this year’s Bake Off. I can’t say I’ve enjoyed the series as much as I did the one before (and none as much as the ones at BBC), but I loved the bakes. I managed to bake a challenge every week, with an exception, when I baked twice. Considering that my schedule is much more hectic now, that is quite impressive.

Chocolate Fudge Cake. Close up

To finish off these challenges, I picked a bake I love the sound of: Chocolate Fudge Cake. It’s one of my favourite, but I rarely bake it at home because it has so many calories. Instead I would order this in a restaurant, when I can have a slice and that’s it, no reason to keep thinking about the delicious cake that waits for me in the kitchen.

Slice of Chocolate Fudge Cake

Ingredients for the Chocolate Fudge Cake:

– 200g self-raising flour
– 200g dark chocolate, broken into chunks
– 150g margarine
– 100g muscovado sugar
– 2 free range eggs
– 1 tsp instant coffee
– 75ml soy milk
– 200g white chocolate
– 50ml soy milk for the ganache
– a few dark chocolate flutes

Heat oven to 160C or 140C fan or gas mark 3.

Line a small cake tin with baking parchment. Put the dark chocolate and the sugar into a bowl. Heat the 75ml of soy milk and the margarine in a small pan, dissolve the instant coffee in the mixture. Pour the coffee mixture over the chocolate and stir, until all the ingredients are melted together. Continue by stirring in the beaten eggs. After that add the flour and mix until the cake mixture is lump-free. Now is time to pour the cake batter into the prepared baking tins. I used two 20cm sandwich tins, lined with baking parchment and oiled with an oil spray. Put them in the oven and bake them for 25 to 30 mins.
Take the tray out of the oven and leave to cool for a few minutes. Turn out the cake and peel off the baking parchment. Let it rest on a cooling rack until is cold.

Chocolate Fudge Cake. Picture from above

Meanwhile, make the white chocolate ganache. Gently melt together the chocolate in the heated soy milk. Stir until all the chocolate is dissolved and the ganache is smooth. Put a layer of sponge on a serving plate. Spread the white chocolate ganache on top. Place the second layer of dark chocolate sponge on top. Spread a bit of white chocolate ganache on the second layer and put the dark chocolate flutes on top.

The cake is now ready to be served.

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