Easy Chocolate Fudge Cake

Here’s How to make this delicious recipe!

Easy Chocolate Fudge Cake

• 5oz / 240g dark cooking chocolate, preferably 70% cocoa, broken into pieces
• 1¾ cup / 385g caster sugar (superfine sugar)
• 9oz / 250g / 2 sticks unsalted butter
• 1¼ cups milk
• ¼ cup oil
• 2 eggs
• ½ cup/ 45g cocoa powder
• 1 tsp baking powder
• 1¾ cups / 265g plain flour
• 2 tbsp coffee granules (optional)

Ganache

• 1 cup heavy whipping cream
• 8oz/250g dark melting chocolate chips

Bake at 350F for 1 hour!

Now Pay close attention

1. Preheat oven to 350F. Butter or spray a 9 – 10” spring form cake tin and line with parchment / baking paper.
2. Combine sugar, butter, half the milk and chocolate in a saucepan over medium low heat. Stir until the butter and chocolate has melted and sugar is dissolved. Do NOT let it simmer or boil!
3. Pour the chocolate mixture into a bowl. Whisk in oil and remaining milk.
4. Whisk in eggs in until combined.
5. Sift cocoa, baking powder, flour and coffee directly into the bowl. Whisk until smooth – some small lumps is ok.
6. Pour into the cake tin and bake for 1 hour or until a skewer inserted into the center comes out clean. The surface will crack but sill subside when it cools and gets covered with frosting
7. Remove sides from the cake pan and transfer to a cooling rack to cool.

1. Place chocolate in a bowl.
2. Place cream in a saucepan over medium high heat. When it is about to start simmering, remove it – don’t let it come to a boil! Pour cream over the chocolate, shake the bowl to submerge all the chocolate under the cream. Cover bowl with a plate and set aside for 5 minutes.
3. Stir chocolate with a spoon until smooth. Refrigerate for 45 minutes to 1 hour or until thickened to a spreadable consistency like peanut butter.
4. Spread over the cake – tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos.