Chocolate Fudge Cake
This cake is fit for a celebration. With an indulgent and intense cocoa flavor the cake is fantastic as it is but the fudge frosting turns it from day to night celebration in no time. With a frosting that is very simple and easy to make. Perfect bake for Easter coming up.
Equipment
- Sauce pot
- Whisk
- Large mixing bowl
- 8inch Loaf tin
- Piping bags
- Nozzle (optional)
- Knife
Ingredients
Cake
- 150 gm Water
- 80 gm Butter
- 70 gm Cocoa powder
- 215 gm Flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 280 gm Light brown sugar
- 175 gm Yogurt
- 1 tsp Vinegar
- 1 tsp Vanilla
- 2 Eggs
Frosting
- 70 gm Butter
- 60 gm Cocoa powder
- 150 gm Castro sugar
- 1/2 tsp Instant coffee powder
- 180 gm Whipping cream
- 1 tsp Vanilla
- Pinch of salt
Instructions
To make the cake
- Preheat the oven to 180℃ and line an 8inch Loaf tin with oil and baking paper.
- In a sauce pot on medium heat add the water and butter. Let it come to a boil. Remove from the heat and add the yogurt, vanilla, vinegar, set aside.
- In a large mixing bowl add the flour, cocoa powder, baking powder, baking soda and brown sugar. Whisk until combined.
- Add the eggs and the liquid mixture. Whisk until well combined and smooth. Pour into the tin and bake for 45-48 mins until risen, tooth pick inserted into the center comes out clean. Leave to cool on a wire rack.
To make the frosting
- Heat the cream until simmering. Add the rest of the ingredients and bring to a boil. Remove from the heat and transfer to a bowl. Wrap in cling film and place into the fridge for an hour to set.
Assembly
- Transfer the cooled and now stiff chocolate frosting into a piping bag with a nozzle, I used a large star tip nozzle but you can use whatever nozzle you like.
- Place the cake on a plate/tray and pipe the frosting in swirls on the top, cut a few creme eggs into half and place on top of the frosting.
- Slice and serve.
Notes
- Don't over cook the frosting once it is boiling remove from the heat and leave it to cool.
- If the frosting has not cooled down in an hour transfer to the freezer to speed up the cooling process.
- While making the cake, do not add piping hot liquid to the cake batter, hence it is important to let the hot water and butter mixture cool down a little before adding it to the dry mixture.