Delia Smith Chocolate Fudge Cake

Delia Smith Chocolate Fudge Cake is a delectable treat made with dark chocolate chips, butter, sugar, oil, vanilla extract, eggs, cocoa powder, flour, baking powder, boiling hot water, and coffee granules. This recipe takes about 70 minutes to make and feeds 8 people.

Try More Delia Smith Recipes:

• Delia Smith Simnel Cake
• Delia Smith Banana Bread
• All In One Chocolate Cake Delia Smith

💗 Why You’ll Be Glad You Tried This Recipe

• Rich And Decadent. The rich dark chocolate flavor and moist, melt-in-your-mouth texture of this Chocolate Fudge Cake make it a chocolate lover’s dream.
• Easy To Make. This recipe is great for both experienced bakers and newbies who want to surprise someone with a homemade dessert. It has simple ingredients and clear instructions.
• Versatile And Customizable. You can easily change this recipe to suit your tastes by adding nuts, chocolate ganache, or even a bit of orange zest.
• Crowd-Pleaser. This cake is sure to be a hit at any party, whether it’s a birthday party or just a relaxed get-together, because it tastes so good and looks so nice. Everyone will love this dessert.

❓ What Is Delia Smith’s Chocolate Fudge Cake Recipe?

The rich and moist Delia Smith Chocolate Fudge Cake is made with dark chocolate chips, butter, sugar, cocoa powder, and other things. It has a fudgy texture and a strong chocolate taste, so chocolate lovers will love it.

📜 Delia Smith Chocolate Fudge Cake Ingredients

• 125g / 4 oz) dark chocolate chips
• 100g / 7 tbsp salted butter (or unsalted butter + 1/4 tsp salt)
• 1 1/4 cups white sugar, caster / superfine, best
• 1/4 cup oil (vegetable, canola)
• 1 tsp. vanilla extract
• 2 eggs, at room temperature
• 1/4 cup cocoa powder
• 1 cup flour, plain or all-purpose
• 1 teaspoon baking powder
• 1 cup boiling hot water
• 1 tbsp. coffee granules, optional

GANACHE

• 1 cup heavy / thickened cream, 30%+ fat
• 250g / 8 oz dark chocolate chips

👩‍🍳 Instructions For Delia Smith Chocolate Fudge Cake

1. Preheat the oven to 150 °C (300 °F) (standard) or 130 °C (265 °F) (fan). Grease a 22 cm / 9″ springform cake pan and line with parchment/baking paper.
2. Place butter and chocolate in a heatproof bowl. Microwave for 3 x 30 seconds on high, and mix in between, until melted. Mix.
3. Add oil, vanilla, and sugar, and mix to combine (this brings down the batter temperature).
4. Add the eggs and mix until combined.
5. Sift cocoa, baking powder, and flour (and coffee, if using) directly into the bowl. Mix until smooth, the batter will be thin. Some small lumps are okay.
6. Add hot water. Mix until incorporated.
7. Pour into the cake tin and bake for 1 hour or until a skewer inserted into the center comes out moist but clean. Check at 50 minutes. The surface will crack (sometimes badly!) but still subside when it cools and gets covered with frosting so don’t stress!
8. Remove the sides from the cake pan and transfer it to a cooling rack to cool. Cool completely before carefully handling it to remove the base.

🎂 GANACHE

1. Place the chocolate and cream in a heatproof bowl. Microwave for 3 x 30 seconds, mixing in between, until chocolate melts. Do NOT let the cream come to a boil.
2. Stir chocolate until smooth. Refrigerate for 1 to 2 hours or until thickened to a spreadable consistency like peanut butter.
3. Spread over the cake—tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos.

💭 Recipe Tips

• Use high-quality dark chocolate chips in your Delia Smith Chocolate Fudge Cake for the finest flavor and texture.
• Make sure the butter is at ambient temperature before combining it with the other ingredients for a smooth and creamy batter.
• Be cautious not to overmix the batter, as this can result in a dense and heavy product. Mix until just combined to achieve a light and airy consistency.
• Follow the recipe’s instructions for sugar quantity, as reducing it may alter the cake’s flavor and moistness.
• Don’t omit the simmering water and coffee granules, as they contribute to the chocolate flavor and moistness of the cake.

🍒 What To Serve With Chocolate Fudge Cake?

There are many things that go well with Delia Smith Chocolate Fudge Cake. If you want to make it even more decadent, you could serve it with a scoop of vanilla ice cream, a dollop of whipped cream, some fresh berries, or a drizzle of chocolate sauce.

🎚 How To Store Chocolate Fudge Cake?

• In The Fridge. Let the Traditional Delia Smith Chocolate Fudge Cake cool, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
• In The Freezer. Allow the Traditional Delia Smith Chocolate Fudge Cake to cool completely before wrapping it snugly in plastic wrap and freezing it in a container or bag. Keep frozen for 3 months.

🥵 How To Reheat Chocolate Fudge Cake?

• In The Microwave. Heat a cake slice on a microwave-safe plate for 15-20 seconds on medium power if necessary, cook the cake in short bursts until it reaches your desired temperature.
• In The Oven. Low-preheat your oven to 300°F (150°C). Cover the cake pieces loosely with aluminum foil on a baking sheet heat in oven for 5-10 minutes until heated.
• Steaming. For a moister reheat, steam the cake slices. Place them in a heatproof dish or steamer basket over simmering water for 5-7 minutes to heat.

FAQs

Try More Delia Smith Recipes:

• Delia Smith Bread Pudding
• Delia Smith Date And Walnut Cake
• Delia Smith Crepes

Delia Smith Chocolate Fudge Cake Nutrition Facts

Amount Per Serving

• Calories: 452
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 150mg
• Carbohydrates: 50g
• Fiber: 2g
• Sugars: 35g
• Protein: 5g

Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:

1. Delia Smith’s Winter Collection: 150 Recipes for Winter
2. Delia Smith’s Summer Collection: 140 Recipes for Summer
3. Delia’s How to Cheat at Cooking (recommended)
4. Delia’s Vegetarian Collection: Over 250 Recipes
5. The Delia Collection: Baking