Chocolate Fudge Cake with the BEST Chocolate Frosting Ever!
Directions
- 1Preheat the oven to 160ºc/140ºc fan and grease & line two 8″/20cm cake tins.
- 2Microwave the dark chocolate & butter until melted.
- 3Mix coffee granules into 125ml boiling water; add to the chocolate/butter mix.
- 4In a separate bowl, mix flour, cocoa powder, baking powder, bicarb, and sugars.
- 5Mix eggs with buttermilk; add to the chocolate mixture and stir.
- 6Pour the mixture into the cake tins and bake for 35-40 minutes.
- 7Let cool in the tins, then remove.
- 8Beat the butter until smooth.
- 9Gradually add icing sugar, cocoa powder, and evaporated milk alternately until smooth. Add vanilla extract.
- 10Decorate the cake as desired. Spread buttercream on the first cake, add the second sponge, and repeat. Add sprinkles
Ingredients
- 225 g dark chocolate
- 225 g unsalted butter
- 1 tbsp instant coffee granules
- 175 g plain flour
- 25 g cocoa powder
- 1 tsp baking powder
- 0.25 tsp bicarbonate of soda
- 200 g white/golden caster sugar
- 200 g light brown sugar
- 4 medium eggs
- 75 ml buttermilk
- 250 g unsalted butter
- 500 g icing sugar
- 50 g cocoa powder
- 1 tsp vanilla extract
- 100 ml evaporated milk
- 1 Sprinkles
- 1 Anything!
Equipment
8″/20cm cake tinsheatproof bowlelectric mixerpaddle attachment
Tips
- Use dark chocolate (70% or more) for the cake.
- Use block butter for the frosting.
- Don't overmix the cake batter.
- Refrigerate the cake for 30 minutes before frosting if needed.
- The cake will last for 3-4+ days at room temperature.
- You can freeze the cake for 3+ months.
- The more evaporated milk you add, the runnier the frosting will be.
- If it's hot, you may need less evaporated milk in the frosting.
- Use an electric mixer for the frosting, but not for the cake batter
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