Chocolate Fudge Cake by Nigellas is a flavorful cake with layers of chocolate and silky fudge frosting that takes just 1 hour and 30 minutes for delightful perfection.
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🤎 Why You’ll Love This Chocolate Fudge Cake Recipe:
- Moist Texture: The blend of melted butter, sour cream, and corn oil ensures a moist and tender crumb.
- Easy Preparation: Simple steps and common ingredients make this cake achievable for all bakers.
- Impressive Presentation: Dual-layered with velvety frosting, it’s a show-stopping dessert perfect for celebrations.
❓ What Is Nigella’s Chocolate Fudge Cake Recipe?
Nigella’s Chocolate Fudge Cake is a luxurious sweet treat featuring a moist cocoa-infused cake, layered with decadent fudge icing, creating a sublime balance of sweetness and richness.
🍫 Nigella’s Chocolate Fudge Cake Ingredient
For the Cake:
- 400 grams of plain flour
- 250 grams of golden caster sugar
- 100 grams of light brown muscovado sugar
- 50 grams of best-quality cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 3 large eggs
- 142 millilitres sour cream
- 1 tablespoon vanilla extract
- 175 grams unsalted butter (melted and cooled)
- 125 millilitres corn oil
- 300 millilitres chilled water
For the Fudge Icing:
- 175 grams dark chocolate (minimum 70% cocoa solids)
- 250 grams unsalted butter (softened)
- 275 grams of icing sugar (sifted)
- 1 tablespoon vanilla extract
🎂 How To Make Nigella’s Chocolate Fudge Cake
- Set the oven temperature to 180°C (160°C fan) or gas mark 4 (350ºF).
- Line two 20cm (8-inch) sandwich tins with butter.
- Combine the flour, sugar, cocoa, baking powder, bicarbonate, and salt in a large bowl.
- Combine the eggs, sour cream, and vanilla extract in a separate bowl or measuring jug with a wide neck and whisk until well combined.
- Melt the butter and corn oil and mix them with an electric mixer. Pour in the liquid. Slowly incorporate the dry ingredients.
- Blend in the egg mixture after adding it. Place into the prepared tins.
- Bake cakes for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
- Allow the tins to cool for 15 minutes before transferring to a wire rack to finish cooling.
- Gently melt the chocolate and set it aside to cool a little. Whip the butter until it’s smooth and creamy in a separate bowl.
- Whip in the sieved icing sugar until it becomes very airy and fluffy. Whisk in the melted chocolate and vanilla. Stir until well combined and smooth.
- Divide the icing in half and spread it evenly over one cake half. Place the second layer of cake on top and frost the top and sides with the remaining frosting. Use a rubber spatula to divide and spread until smooth.
💭 Recipe Tips
- To get the most out of your recipe, use premium ingredients like cocoa, chocolate, and vanilla.
- Spread the mixture evenly and level it before baking to make sure the cake layers are uniform.
- Cakes and melted chocolate need time to cool before they reach the ideal texture.
- To get a smooth frosting, use a rubber spatula to spread the fudge icing evenly.
🍨 What Pairs Nicely With Chocolate Fudge Cake?
Pair Chocolate Fudge Cake with a scoop of vanilla ice cream for a delightful contrast, or serve with a dollop of whipped cream for added richness, and fresh berries complement its sweetness.
🎚 How To Store Leftovers Chocolate Fudge Cake?
- In The Fridge: Preserve leftover chocolate fudge cake in a tightly sealed container for up to one week.
- In The Freezer: Wap leftover chocolate fudge cake slices in plastic wrap and freeze for up to 3 months. Let thaw in the fridge overnight before eating.
🥵 How To Reheat Leftovers Chocolate Fudge Cake?
- Oven: Reheat Leftovers Chocolate Fudge Cake slices slices in a preheated oven at 250°F for 8 to 15 minutes.
- Microwave: Warm Leftovers Chocolate Fudge Cake slices on low heat for 45 seconds, checking for desired temperature.
FAQs
What’s the difference between chocolate cake and chocolate fudge cake?
Chocolate fudge cake boasts a denser, velvety texture, in contrast to the lighter, fluffier layers of a regular chocolate cake.
Why is the middle of my chocolate fudge cake still gooey?
The gooey middle of your chocolate fudge cake indicates insufficient baking time; ensure it stays in the oven until a cake tester emerges clean.
Can a chocolate fudge cake be made in advance?
Yes, chocolate fudge cake can be made 3 days in advance, maintaining its deliciousness when ket properly.
What causes a chocolate fudge cake to be dry?
Dry chocolate fudge cake may result from excessive flour and insufficient fat, such as butter or oil, in the recipe.
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Nigellas Chocolate Fudge Cake Nutrition Facts
Amount Per Serving
- Calories 424
- Total Fat 22g
- Saturated Fat 6.4g
- Trans Fat 1.4g
- Cholesterol 24mg
- Sodium 379mg
- Potassium 294.3mg
- Total Carbohydrates 58g
- Dietary Fiber 2.4g
- Sugars 44g
- Protein 3.8g
Nigellas Chocolate Fudge Cake
Description
Chocolate Fudge Cake by Nigellas is a flavorful cake with layers of chocolate and silky fudge frosting that takes just 1 hour and 30 minutes for delightful perfection.
Ingredients
For the Cake:
For the Fudge Icing:
Instructions
- Set the oven temperature to 180°C (160°C fan) or gas mark 4 (350ºF).
- Line two 20cm (8-inch) sandwich tins with butter.
- Combine the flour, sugar, cocoa, baking powder, bicarbonate, and salt in a large bowl.
- Combine the eggs, sour cream, and vanilla extract in a separate bowl or measuring jug with a wide neck and whisk until well combined.
- Melt the butter and corn oil and mix them with an electric mixer. Pour in the liquid. Slowly incorporate the dry ingredients.
- Blend in the egg mixture after adding it. Place into the prepared tins.
- Bake cakes for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
- Allow the tins to cool for 15 minutes before transferring to a wire rack to finish cooling.
- Gently melt the chocolate and set it aside to cool a little. Whip the butter until it’s smooth and creamy in a separate bowl.
- Whip in the sieved icing sugar until it becomes very airy and fluffy. Whisk in the melted chocolate and vanilla. Stir until well combined and smooth.
- Divide the icing in half and spread it evenly over one cake half. Place the second layer of cake on top and frost the top and sides with the remaining frosting. Use a rubber spatula to divide and spread until smooth.
Notes
- To get the most out of your recipe, use premium ingredients like cocoa, chocolate, and vanilla.
Spread the mixture evenly and level it before baking to make sure the cake layers are uniform.
Cakes and melted chocolate need time to cool before they reach the ideal texture.
To get a smooth frosting, use a rubber spatula to spread the fudge icing evenly.
Nigellas Chocolate Fudge Cake