Best chocolate fudge cake recipe

To make 2 x 6 inch layers

Ingredients:

• 25g cocoa powder

• 125g self-raising flour

• 125g dark chocolate (Good quality is best)

• 125g light muscovado sugar

• 125g unsalted butter softened

• 2 large eggs

• 1/2 tsp vanilla extract

For Buttercream:

• 500g icing sugar

• 250g unsalted butter, softened

• 2 tablespoons cocoa powder

Optional fillings: salted caramel, raspberry preserve, strawberry preserve, chocolate sauce.

Method:

Step 1:

1. Preheat the oven to 155°C for fan-assisted ovens. Line two 6-inch, deep springform cake tins with baking paper - in the bottom and around the sides.

2. Add the self-raising flour and cocoa powder in a mixing bowl and mix until combined.

3. Break the dark chocolate into pieces. In a saucepan, melt the dark chocolate, muscovado sugar, and softened butter with 50ml water until smooth.

4. Seat aside, and allow to cool.

Step 2:

1. Transfer the cooled chocolate mixture into a mixing bowl.

2. Gradually whisk in the eggs, one at a time, followed by the vanilla extract.

3. Next, slowly add the chocolate mixture to the dry ingredients, stirring until fully combined.

Step 3:

1. Using scales, divide the batter evenly between the 2 cake tins.

2. Place in the oven for approximately 25-30 minutes.

3. To check it is fully cooked, insert a skewer into the center. If it comes out clean, the cake is ready. If not then place back in until it is ready

4. Allow the cakes to cool for 10-15 mins before transferring to a wire rack.

Step 4:

1. For the buttercream, use an electric mixer to beat the butter until light and fluffy.

2. Sift the icing sugar slowly until fully combined.

3. Sift the cocoa powder and mix until fully combined.

4. Add buttercream to the top of one of the cakes and add a filling. Create a dam if adding a filling. Place the other half on top and cover the top in chocolate buttercream and add any decorations.

(My cakes are 4 layers)

Check out my cake flavours:

https://www.cakesbykirsten.com/birthdaycakes