If you’re anything like me, a chocolate lover who needs their next hit but wants something simple that’s made in one bowl, then this is the perfect recipe for you! The only thing you need to figure out is if you want to share this cake or keep it for yourself!
Today, we’re talking all things chocolate. More specifically, Chocolate Fudge Cake with creamy real chocolate frosting. I’ve been eating this Chocolate Fudge Cake ALL week so I know firsthand just how butter-licious it really is.
This is one of those cakes where you’re not quite sure what’s better – the cake or the frosting. And while the frosting literally melts-in-your-mouth, I’d say this chocolate cake gives it a real run for its money.
So if you have a birthday or dinner party or ANY kind of celebration at all coming up soon, please make this Chocolate Fudge Cake. If your guests are chocoholics like me, they will go mad for this fudgy temptation.
SECRET TO ULTIMATE FUDGE CAKE?
The boiling water! Adding boiling water to the cake batter as the last step results in an ultra-moist and fluffy cake!
It helps give the cake a smooth, soft and fluffy texture. It helps intensify the chocolate flavor. Boiling water is usually added when cocoa powder or melted chocolate is added to a cake and helps intensify chocolate flavor.
The addition of boiling water adds moisture to the cake which helps it last longer and stay moist for longer.
Lastly, it reacts with the baking powder to help give it the ultimate boost of air in the oven for a fluffy cake!
FUDGE CAKE vs MUD CAKE
Mud cake is an ultra-dense cake that looks super smooth when sliced. Some people don’t like it’s texture because it’s well… muddy. I really love it. Fudge cake is everything you love about mud cake but fluffier. It’s moist, rich and chocolatey!
STEP-BY-STEP INSTRUCTIONS :
In a medium-sized mixing bowl, add 100 grams of dark chocolate and unsalted butter then microwave that for 60 seconds while stirring the mixture every 15 seconds so the chocolate does not burn when melting.
Once the chocolate and butter are melted and well mixed, add cocoa powder, milk and whipping cream, mix them well in the chocolate until smooth then set aside. In another bowl, add 2 egg yolks and brown sugar then whisk the egg yolks and sugar until they are dissolved.
Whip 2 egg whites until they start for foam then add 50 grams of sugar gradually while beating the meringue until they reach a stiff peak, set that aside.
Add the chocolate mixture to the egg yolk mixture and fold them in then add a third of the meringue to the mixture and fold them in slowly. Add another batch of the meringue and fold it in then sift in cake flour then fold it in until the batter is smooth with no lumps.
Pour the batter in a greased and parchment-lined loaf pan then level the top and bake the cake in a preheated 320 degrees Fahrenheit (160C) for 15 minutes then lower the temperature to 280 Fahrenheit(140C) and bake for an additional 25 minutes.
Once baked, let the cake cool in the pan for about 15 minutes before removing it onto a wire rack. Dust the cake with powdered sugar and curls of dark chocolate then slice and serve.
TIPS FOR BETTER CHOCOLATE FUDGE CAKE
I have made chocolate cakes with both oil and butter. Both work just fine but I do think butter gives this cake a beautiful, rich flavour.
The recipe begins by creaming the butter and sugar together, so you will need an electric mixer. Just make sure your butter is at room temperature and not too cold.
Sour cream takes this cake over the top. Use full fat sour cream – we’re not on diets when it comes to chocolate cake.
When you add the dry ingredients, use a wooden spoon or spatula so you don’t over mix the cake batter. This will ensure your cake is soft and tender.
The hot water is important – don’t skip it! Your batter will still be quite thick – this is ok.
The cakes will be ready when a skewer inserted into the centre comes out clean. Leave to cool completely before stacking and frosting.
Ingredients :
- 100g/ 3.5Oz Dark chocolate
- 85g/ 3Oz Unsalted butter
- 5g Cocoa powder
- 30ml Milk
- 12g Whipping cream
- 2 Egg yolks
- 20g Brown sugar
- 50g/ 1.8Oz Cake flour
- a pinch of Salt
- Meringue (2 egg whites + 50g sugar)
Easy Instructions :
STEP 1 - Melt dark chocolate and unsalted butter in a microwave for about 60 seconds, then add cocoa powder, milk and fresh cream and mix.
STEP 2 - Add sugar to the egg yolk and mix, then add the chocolate mixture and mix.
Divide the meringue and fold it in the chocolate mixture then sift the soft flour and salt and mix.
STEP 3 - Put in a mold, flatten, bake 15 minutes in an oven preheated to 160 degrees, then lower to 140 degrees and bake another 25 minutes.
FINALLY - Let the cake cool in the pan for about 15 minutes then serve.
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