Name: Chocolate Fudge Cake with the BEST Chocolate Frosting Ever!
Prep time: 30 min
Cook time: 40 min
Total time: 190 min
Ingredients: 225 g dark chocolate; 225 g unsalted butter; 1 tbsp instant coffee granules; 125 ml boiling water; 175 g plain flour; 25 g cocoa powder; 1 tsp baking powder; 1/4 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 ((not stork)); 500 g icing sugar; 50 g cocoa powder; 1 tsp vanilla extract; 100-125 ml evaporated milk; Sprinkles; Anything!

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A moist chocolate fudge cake sponge, topped & filled with THE BEST chocolate frosting you will ever make!

So let me introduce to you the only chocolate fudge cake recipe that you are ever going to need. I realise saying that this contains the BEST chocolate frosting ever is quite a statement, but I honestly think it is – its so delicious! I also realised after my Facebook requests post that I hadn’t actually posted my go-to chocolate cake recipe!

This recipe is what I’d make a bruce cake out of to make a Matilda cake, it’s the cake I would use when I am craving chocolate, it’s the recipe I would use if you want something epic and indulgent – it is epic.

A classic bake

When I posted my recipe for my Victoria sponge – celebration cake I knew you all loved the classics, so I hope this suits well too! However, this cake is so much more indulgent. You can easily make a chocolate version of my Victoria sponge, but this is definitely more dense, and more chocolatey. It’s basically heaven in a bite.

This is the sort of cake that you want to have a slice, and then shove it all in your face. Yes its gooey, and has many more ingredients then you think it probably should have, but it is WORTH IT. Honestly, worth it. It also does seem a little faffy, but again.. its worth it!

Layering it up with the best frosting on the planet, and you will want to devour every single crumb. Because of how it bakes however, it can often take a long time in the oven, and even sometimes less. It’s all down to the mixing!

The cake mix

This recipe will sound like a lot of ingredients, but it’s worth it. Melt the chocolate and butter, and then mix everything into one big bowl… you don’t need a mixer for this bit.

Chocolate – when making this, you want to use dark chocolate in the mixture for best results. I always use 70%+
Butter – unsalted butter, or baking spread, will work for the sponges
Coffee – this is mentioned below, but trust me…
Flour – I use plain flour, as your raising agents come elsewhere so you don’t need self raising flour. It’ll make the sponge too delicate
Cocoa – I like my cake super chocolatey, so I add this in as well as the chocolate
Raising agents – baking powder, and bicarbonate of soda for this beauty of a cake
Sugar – a mixture of brown sugar and caster sugar is wonderful – all of one, or all of the other works perfectly though
Eggs – I use medium eggs in my baking, but 3 large would work instead of 4 medium
Buttermilk – this is an important ingredient – you can make your own though with 1tsp of lemon juice mixed into 75ml milk

Coffee

Chocolate cake is one of those classics that you don’t want to mess with, but sometimes they can be terrible, or not chocolatey enough, or just not moist enough. I have seen over the past few months that people use coffee or instant coffee in a chocolate cake of forms to make the cake more moist and chocolatey – so I tried this!

I personally cannot taste the coffee, and neither could my family – however, If you don’t like coffee, or never buy it then no worries – you can use just water, but the depth of flavour might not be the same!! Please please PLEASE trust in using the coffee though – I really am sure that you will love it! It just makes it basically the best sponge ever!!!

The BEST EVER frosting

The magical ingredient in the chocolate frosting is the evaporated milk – I discovered this after trawling through the internet for hours on end and found a couple of mentions that it might be better – and holy smokes it was.

Butter – for this frosting, you MUST use a block butter. You do not want to use any form of spread
Sugar – icing sugar, as always
Cocoa – a nice rich cocoa powder is best, I use a 100% cocoa powder
Vanilla – a little bit of vanilla, as always again
Evaporated milk – this is so important. Condensed milk is not a substitute, if you can’t get evaporated milk, add double cream whipped in really well, but it’s still not quite the same

Tips & tricks

I do NOT use an electric mixer for this cake recipe, because it will most likely over do it. I just do each bit by hand, and then fold it all together to get a thick fudge cake that bakes to perfection. However, a mixer is good for the frosting side of things!

It is very soft, so it can be difficult if you want to spread the cake in buttercream, so I find its easier just to make layers. If you do want to cover it, you’ll need to refrigerate the cake for 30 minutes to firm it slightly first, and it’ll be easier

This cake will last for 3-4+ days at room temp
You can freeze this cake for 3+ months
I use this cocoa powder
I use this dark chocolate
I use these cake tins for this bake