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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.
Prep Time 20 mins
Cook Time 45 mins
Chill Time 1 hr
Course Breakfast, Dessert, Sweet tooth, Cake, tea time, Brunch, Celebration
Servings 6 People

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.