Chocolate Fudge Cake with the BEST Chocolate Frosting Ever!

3h 10m
Serves 14
https://www.janespatisserie.com/2015/08/28/chocolate-fudge-cake/

Directions

  1. 1Preheat the oven to 160ºc/140ºc fan and grease & line two 8″/20cm cake tins.
  2. 2Microwave the dark chocolate & butter until melted.
  3. 3Mix coffee granules into 125ml boiling water; add to the chocolate/butter mix.
  4. 4In a separate bowl, mix flour, cocoa powder, baking powder, bicarb, and sugars.
  5. 5Mix eggs with buttermilk; add to the chocolate mixture and stir.
  6. 6Pour the mixture into the cake tins and bake for 35-40 minutes.
  7. 7Let cool in the tins, then remove.
  8. 8Beat the butter until smooth.
  9. 9Gradually add icing sugar, cocoa powder, and evaporated milk alternately until smooth. Add vanilla extract.
  10. 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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