Chocolate Fudge Cake
12 servings
Intermediate
This is our richest, chocolatiest, moistest cake ever. No one will be able to resist a slice. Recipe courtesy of Essentials Magazine.
Recipe Ingredients
How to Prepare
For the Cake
150 g
Unsalted butter
150 g
Light Muscovado Sugar
150 g
Plain Flour
142 g
Soured Cream
30 ml
Golden Syrup (2 tbsp)
2
Medium Eggs
For the Filling
100 g
Unsalted butter Softened
200 g
Icing Sugar
50 g
Dr. Oetker 72% Extra Dark Chocolate melted
For the Ganache
150 ml
Double Cream
75 g
Dr. Oetker 72% Extra Dark Chocolate
Prep Time:
40 minutes
Grease and line two 18cm sandwich tins. Heat the oven to gas mark 4/180°C. Cream the butter and sugar in a bowl, then sift in the dry ingredients.
Whisk together the eggs, soured cream, syrup and vanilla extract, then beat into the cake mix.
Divide between the tins and bake for 20-25 mins. Cool in the tins, then transfer to a cooling rack.
For the ganache, heat the double cream until hot, but not boiling; add the chocolate and leave to melt. Stir briefly until smooth and leave to cool.
Whisk all the buttercream ingredients together then use to sandwich the cakes. Cove the top and sides of cake with the ganache and decorate with Wafer Daisies.
PLEASE RATE THIS RECIPE
How did this recipe go?
PLEASE RATE THIS RECIPE
How did this recipe go?
RELATED RECIPES
More delicious ideas for you
Follow Us
Follow Dr. Oetker on Social Media
