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Chocolate Fudge Cake

Note: I didn't have 9" pans so used 8" ones. It worked, but I cooked it a lot longer and it was still undercooked.

Two 9" round spring-form pans, greased and lined with baking parchment
160°C | 315°F
70-75 minutes (or until a toothpick comes out clean)

1½C (300g)
Whole Milk
1½Tbsp
Distilled White Vinegar
Mix together and set aside to curdle.
3C (375g)
Plain Flour
2½C+2Tbsp (525g)
Caster Sugar
Mix in your largest bowl.
1C+2Tbsp (83g)
Cocoa Powder
Sift in.
3tsp (14g)
Bicarbonate of Soda
1½tsp
Baking Powder
Add and whisk well (should be all one colour).
1tsp
Salt
3
Eggs (Large) room temp
1½C (320g)
Oil (vegetable / sunflower)
Add these and the curdled milk, whick until combined.
2½tsp
Vanilla Extract
1½tsp
Instant Espresso Powder
Mix together to make coffee.
1½C
Boiling Water
Gradually whisk into cake mixture.

Share mixture between both tins. Tap on counter to settle mixture.
Bake until toothpick comes out clean.
Leave to cool in the tins completely before removing.

90g
Chocolate (dark 70%)
Grate into a bowl. Chop up any last bits. Set aside.
3C (600g)
Caster Sugar
1C+2Tbsp (170g)
Corn Flour
Whisk together in a medium saucepan.
¾C (65g)
Cocoa Powder
Sift in and whisk well (should be all one colour).
¾tsp
Instant Espresso Powder
½tsp
Salt
Whisk in well.
2tsp
Vanilla Extract
Add.
3C (675g)
Cold Water
Add gradually while whisking until fully combined.
Cook on medium heat, stirring constantly with silicone spatula, until thick like whipped cream.
Remove from heat and stir in chocolate until fully melted.
6Tbsp (75g)
Unsalted Butter (cold)
Add and stir until melted and icing is glossy.

Cut each cake in half so you have 4 layers.
Spread 3 spoonfuls of icing between each layer.
Spread the remaining icing on the top and sides.