Matilda Bruce Chocolate Fudge Cake

30 mins
Serves 1
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Directions

  1. 1In a bowl, add your dry ingredients: 300g of golden caster sugar, 150g of light brown sugar, 300g of plain flour, 100g of cocoa, 2 teaspoons of bicarbonate of soda, 1 1/2 teaspoons of baking powder, and 1/2 a teaspoon of salt. Whisk them together.
  2. 2In a bowl, add your dry ingredients: 300g of golden caster sugar, 150g of light brown sugar, 300g of plain flour, 100g of cocoa, 2 teaspoons of bicarbonate of soda, 1 1/2 teaspoons of baking powder, and 1/2 a teaspoon of salt. Whisk them together.
  3. 3In a bowl, add your dry ingredients: 300g of golden caster sugar, 150g of light brown sugar, 300g of plain flour, 100g of cocoa, 2 teaspoons of bicarbonate of soda, 1 1/2 teaspoons of baking powder, and 1/2 a teaspoon of salt. Whisk them together.
  4. 4In a jug, add 250ml of buttermilk, 2 teaspoons of vanilla, 5 eggs, and 200ml of vegetable oil. Whisk to combine.
  5. 5In a jug, add 250ml of buttermilk, 2 teaspoons of vanilla, 5 eggs, and 200ml of vegetable oil. Whisk to combine.
  6. 6In a jug, add 250ml of buttermilk, 2 teaspoons of vanilla, 5 eggs, and 200ml of vegetable oil. Whisk to combine.
  7. 7Slowly add the wet mixture into the dry mixture using a stand mixer or hand whisk until you get a glossy batter. This should take about 2 minutes.
  8. 8Slowly add the wet mixture into the dry mixture using a stand mixer or hand whisk until you get a glossy batter. This should take about 2 minutes.
  9. 9Slowly add the wet mixture into the dry mixture using a stand mixer or hand whisk until you get a glossy batter. This should take about 2 minutes.
  10. 10Spread the batter evenly among three 8-inch cake tins and bake at 180°C for 30 minutes.
  11. 11Spread the batter evenly among three 8-inch cake tins and bake at 180°C for 30 minutes.
  12. 12Spread the batter evenly among three 8-inch cake tins and bake at 180°C for 30 minutes.
  13. 13Once the cakes are cool, layer them with chocolate ganache. The ratio is double cream to dark chocolate, for example, 600ml of cream to 300g of dark chocolate. Make sure to chill the cake in the fridge for 30 minutes.
  14. 14Once the cakes are cool, layer them with chocolate ganache. The ratio is double cream to dark chocolate, for example, 600ml of cream to 300g of dark chocolate. Make sure to chill the cake in the fridge for 30 minutes.
  15. 15Once the cakes are cool, layer them with chocolate ganache. The ratio is double cream to dark chocolate, for example, 600ml of cream to 300g of dark chocolate. Make sure to chill the cake in the fridge for 30 minutes.
  16. 16Ice the outside of the cake with the remaining chocolate ganache.
  17. 17Ice the outside of the cake with the remaining chocolate ganache.
  18. 18Ice the outside of the cake with the remaining chocolate ganache.

Ingredients

  • 300 grams golden caster sugar
  • 300 grams golden caster sugar
  • 300 grams golden caster sugar
  • 150 grams light brown sugar
  • 150 grams light brown sugar
  • 150 grams light brown sugar
  • 300 grams plain flour
  • 300 grams plain flour
  • 300 grams plain flour
  • 100 grams cocoa
  • 100 grams cocoa
  • 100 grams cocoa
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons bicarbonate of soda
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 250 ml butter milk
  • 250 ml butter milk
  • 250 ml butter milk
  • 2 teaspoons vanilla
  • 2 teaspoons vanilla
  • 2 teaspoons vanilla
  • 5 eggs
  • 5 eggs
  • 5 eggs
  • 200 ml vegetable oil
  • 200 ml vegetable oil
  • 200 ml vegetable oil
  • 300 grams dark chocolate
  • 300 grams dark chocolate
  • 300 grams dark chocolate
  • 600 ml cream
  • 600 ml cream
  • 600 ml cream

Equipment

whiskjugstand mixer8 inch cake tinsspatula