This Chocolate Fudge Cake makes a perfect addition to any celebration, as it can be decorated with any favourite chocolates of your choice. Top with candles and you have an impressive birthday cake for some special.
It was my OH’s birthday the other daybed he waste due home until the day after. However, due to the unpredictable weather and weather forecasts, he ended up coming home on his birthday anyway, in the evening. This meant having to bake a cake for him and fast, so this Chocolate Fudge Cake was the result.
It was actually my eldest who wanted us to make a chocolate fudge cake for Daddy.Left to me, it would probably have been some creation made-up by me as per normal. However, I went with Burton’s decision and I just finished it by the time the birthday boy arrived home.
It is a fairly straight forward recipe, adapted from a couple in some recipe books we had a look through at breakfast. We were going to decorate it with Maltesers but realising that we almost always do this, we opted for some Cadbury Fingers of Fudge chopped up instead.
To finish it off, we topped the cake with some gold candles and some edible gold spray just because it was an excuse to use my gold glitter spray if truth be told (I love that stuff!
So that was a it really.
Here is the recipe:
- *Sponge*
- 125g unsalted butter, melted
- 150ml coconut oil (not solid)
- 150g caster sugar
- 50g light brown sugar
- 100ml condensed milk
- 4 eggs
- 2 tsp vanilla extract
- 300g self raising flour
- 1 tsp bicarbonate of soda
- 100g cocoa powder
- 100ml soured cream
- 100ml boiling water
- *Frosting*
- 100g plain chocolate
- 225g unsalted butter
- 150g icing sugar
- 25g cocoa powder
- 100ml condensed milk
- 1 tsp vanilla extract
- *Decoration*
- 6 bars of Cadbury Fingers of Fudge, chopped up
- Pre heat your oven to 180oC / 160oC (fan oven)
- Grease and line 2 x 8cm cake tins
- Into a large mixing bowl, add the (slightly cooled) melted butter, oil, condensed milk, vanilla extract, eggs and both sugars and beat well using a whisk/whisk attachment until well combined and light and airy.
- Add the flour, cocoa powder, bicarbonate of soda and sour cream and beat well until smooth
- Finally, mix in the boiling water until silky and smooth
- Divide the batter into the two tins
- Bake in the oven for 40-45 mins until cooked right through
- Leave to cool in the tins
- Meanwhile make the frosting:
- Melt the chocolate and leave to cool
- In a large bowl beat the butter until smooth
- slowly add the icing sugar, a little at a time to make a smooth mixture
- add the cocoa powder, condensed milk , vanilla and the cooled chocolate and beat well.If the mixture is still a little thick, add a little more condensed milk
- *assembling the cake*
- Sandwich the sponge with ⅔ of the frosting
- spread the remaining frosting on the top of the cake
- add the chopped fudge for decoration.
Pin for later x
Linking to:
Hosted by my Bake of the week co-host Helen
Hosted by Monika
You can’t go wrong with a chocolate cake in my opinion! Love the gold too – yum x
Another gorgeously tempting creation, it’s amazing that you can whip something like this up without much preparation, I’d take at least half a day to make it! Thank you for bringing your lovely bake to #CookBlogShare:)
Love this cake. It looks stylish and fun at the same time.
Thank you Jacqueline x
Oh I love this cake, my boys would love it too!
Thank you Louise – I think its an easy win for anyone who adores chocolate (and cake) x
This cake looks incredible! My husband would absolutely love it too. x
Wow! that’s a great cake. I would be very happy if someone made it for me on my birthday…. He is a lucky man xx