Spoil yourself with this delicious moist and fudgey Chocolate Cake flavoured with our Sugar and Crumbs Natural Flavoured Cocoa Powder and Icing Sugar.
What is Fudgey Chocolate Cake ?
A Chocolate cake that has been made with vegetable oil and buttermilk along with a small amount of coffee to elevate it into a fudgey moist texture that is next level delight.
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Ingredients
Instructions
1. Preheat the oven to 175c Fan, 180C Gas Mark 4. Line two 6 inch or 3/4 x 8 pans with parchment paper and a brush of oil on the sides.
2. Start by weighing out the dry ingredients in a large bowl, add the sugar, cocoa powder, baking powder, bicarbonate of soda and salt. Stir together then set aside.
3. In a mixing bowl add the eggs and oil and whisk until combined, next add the buttermilk and mix in.
4. Add the dry ingredients you set aside and fold in then add the hot water/coffee. Whisk in for a few minutes until smooth. The batter will be thin.
5. Divide the batter between your chosen tins, use a scale to weigh the tins to get an even amount in each tin.
6. Place in the oven and bake for 15-20 mins for the 3/4 layer tins (they will bake quicker because they are thinner and 35-40 mins for the 7 inch tin. They are baked when they have risen and a skewer comes out slightly wet but not runny.
7. Once baked place the tins on a wire cooling rack until fully cooled, this will ensure they will come out of the tins easier. Use a pallet knife to lightly score around the side of the tin to help you remove them, flip over onto the cooling rack. Remove all parchment paper carefully.
Buttercream
8. Make the buttercream by being the butter until creamy, add in the icing sugar and cocoa powder, beat until fully combined. Lastly add in the creamy and beat on slow so its just whipping in. If needed add a little more cream to get smooth.
Assembly
9. Place the cake on a stand or serving dish to serve, place the first sponge on the stand, dish and cover with some of the buttercream use a pallet knife to spread to the sides evenly, repeat with the remaining layers, if doing a two sponge cake put a thicker filling in the centre. Place the remaining buttercream on the top and sides and use a pallet knife to spread evenly.
10. To decorate use any remaining buttercream to pipe swirls on the top and add chocolate in broken pieces or grated on.
Tips
The cakes will sink because of all the moisture so don’t worry!
You can freeze this cake once baked, cover each layer with clingfilm tightly and freeze for upto 3 months.
The cake will keep well in the fridge for 5 days.
This cake is intended to be super moist, for a firmer sponge to decorate with fondant reduce the buttermilk to 120ml and the hot water/coffee to 120ml and replace with 180g Sour cream or full fat yoghurt.
The hot coffee deepens the flavour of the chocolate cake and you will not taste the coffee. If you don’t want to use it then just use hot water instead, the hot liquid helps to break down the cocoa powder.
Also try this recipe as a traybake for a delicious alternative.
