Please pop in the delivery postcode below to see if we deliver this tasty product to your area, and if so on what days! Delivery cost is applied at the checkout.
Prep Time: 50 mins
Cook Time: 30 mins
Total Time: 1 hr 20 mins
Servings: 8+ people
Get ready to experience a chocolate lover’s dream! This chocolate fudge cake is rich, moist and incredibly fudgy - you are welcome. With layers of decadent chocolate sponge, a luscious cherry frosting and a velvety chocolate frosting, this cake is perfect for any celebration or just to satisfy your sweet tooth. Let's dive into the BEST EVER chocolate fudge cake recipe!
★★★★★
Author: Annabel Lui
Serving: 8+ people
For the sponge:
- 200g all-purpose flour
- 60g best Dutch press cocoa powder
- 80g ground almonds
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 300g granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 120ml sunflower oil
- 160ml full-fat sour cream or yoghurt
- 240ml hot coffee
For the cherry frosting:
- 100g butter (softened)
- 100g icing sugar
- 100g mascarpone cream (at room temperature)
- 1 teaspoon vanilla extract (ideally with seeds)
- Chunky cherry conserve (to swirl in)
For the chocolate frosting:
- 300g dark chocolate
- 300ml double cream
- 100g butter
- 100g icing sugar
Preheat and prep: Preheat your oven to 160°C (320°F). Grease and line two 8-inch round cake pans.
Combine dry ingredients: Sieve the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl. Add the ground almonds, sugar and salt, then mix well.
Mix wet ingredients: In a separate bowl, whisk together the oil, eggs and sour cream (or yoghurt) until well combined.
Combine and add Coffee: Gradually add the dry ingredients to the wet mixture, stirring gently. Pour in the hot coffee and mix until smooth.
Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Whip Butter and Sugar: In a bowl, whip the butter and icing sugar together until pale and fluffy.
Add Mascarpone and Vanilla: Ensure the mascarpone is at room temperature, then add it to the butter mixture along with the vanilla extract. Whip until fully incorporated.
Swirl in Cherry Conserve: Gently swirl in a few tablespoons of chunky cherry conserve. Set aside.
Melt Chocolate: Melt the dark chocolate with the double cream in a heatproof bowl over simmering water. Allow it to cool slightly.
Whip Butter and Sugar: In a separate bowl, whip the butter and icing sugar together until light and fluffy.
Combine: Add the cooled chocolate ganache to the whipped butter and sugar, and mix until smooth and glossy.
Layer with Cherry Frosting: Place one sponge layer on a serving plate. Spread a generous amount of cherry frosting over the top.
Top with Second Layer: Place the second sponge layer on top of the cherry frosting.
Coat with Chocolate Frosting: Spread the chocolate frosting over the top and sides of the cake, smoothing it out with a spatula.
Serve and Enjoy: Slice and serve this decadent chocolate fudge cake with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the rich, velvety texture and deep chocolate flavour!
There you have it – the BEST EVER chocolate fudge cake recipe. Perfect for birthdays, anniversaries or just when you need a chocolate fix. Happy baking!
Yes, you can bake the sponge layers up to two days in advance. Once cooled completely, wrap each layer tightly in plastic wrap and store at room temperature. If you'd like to store them longer, freeze the layers by wrapping them in cling film and then in foil. Thaw at room temperature before assembling the cake.
Absolutely! If you’re not a fan of cherry frosting, you can substitute it with a plain mascarpone frosting or even a cream cheese frosting. Alternatively, a layer of fruit jam or curd (such as raspberry or orange) pairs beautifully with the rich chocolate sponge.
Yes, but it will alter the flavour and sweetness. Milk chocolate will create a lighter and sweeter frosting compared to the rich, slightly bitter taste of dark chocolate. If using milk chocolate, you may want to reduce the icing sugar slightly to avoid making the frosting overly sweet.
You can definitely adapt this recipe for smaller portions! For cupcakes, divide the batter evenly among a lined cupcake tin and bake at the same temperature for about 15-20 minutes or until a toothpick inserted into the centre comes out clean. For smaller cakes, use smaller pans and adjust the baking time accordingly.
Annabel is the co-founder of Cutter & Squidge and takes inspiration from around the world to create delicious bakes for our blog and collections
Please pop in the delivery postcode below to see if we deliver this tasty product to your area, and if so on what days! Delivery cost is applied at the checkout.