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.
Large mixing bowl
8inch Loaf tin
- 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
- 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
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.
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.
- 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.