The Chocolate Fudge Cake Recipe Everyone should have a chocolate fudge cake recipe, and this one is a winner. The oil and syrup keeps it moist, and the frosting is a classic.
Ingredients:
2⁄3 cup sunflower oil, plus extra for greasing
1/4 cup cocoa powder, plus extra for dusting
1 1⁄4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup light brown sugar
3 tbsp corn syrup
2 large eggs, at room temperature
2⁄3 cup milk
For the frosting:
8 tbsp unsalted butter, at room temperature
1/4 cup cocoa powder
3⁄4 cup confectioner’s sugar
2 tbsp milk, if necessary
Method:
1 Preheat the oven to 350°F (180°C). Grease the pans and dust with cocoa powder. In a large bowl, sift together the flour, cocoa, baking powder, and salt. Mix in the sugar.
2 Gently heat the corn syrup until runny and leave to cool. In a separate bowl, using an electric hand mixer or balloon whisk, beat together the eggs, sunflower oil, and milk.
3 Whisk the egg mixture into the flour mixture until well combined. Gently add the syrup and divide the batter between the pans.
4 Bake the cakes in the middle of the oven for about 30 minutes, until springy to the touch, and a skewer inserted into the middle comes out clean. Leave to cool in the pans for a few minutes, then turn out to cool completely on a wire rack.
5 To make the frosting, melt the butter over low heat. Stir in the cocoa powder and cook gently for a minute or two, then leave to cool. Sift the confectioner’s sugar into a bowl.
6 Pour the cooled melted butter and cocoa into the confectioner’s sugar and beat to combine. If the mixture seems dry add the milk, 1 tablespoon at a time, until you have a smooth, glossy frosting. Leave to cool for up to 30 minutes. It will thicken as it cools.
7 When thick, use half the frosting to fill the cake and the other half to top it. STORE This cake will keep in an airtight container for 3 days.
BAKER’S TIP:
The frosting used here is a real staple in my kitchen, and can be used to finish so many chocolate recipes. Leftovers that are slightly old can be heated for 30 seconds in a microwave, where the frosting will melt into a rich sauce, and can be served with vanilla ice cream for a delicious, quick dessert.
The frosting used here is a real staple in my kitchen, and can be used to finish so many chocolate recipes. Leftovers that are slightly old can be heated for 30 seconds in a microwave, where the frosting will melt into a rich sauce, and can be served with vanilla ice cream for a delicious, quick dessert.
 |
| Chocolate Fudge Cake |