COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Notwendige Cookies
Diese Cookies sind notwendig, damit die Basisfunktionen von genutzt werden können.
Notwendige und Performance-Cookies
Die Performance-Cookies helfen darüber hinaus die Nutzung von zu analysieren, damit wir die Qualität laufend messen und verbessern können.
Notwendige, Performance- und Marketing- & Dritt-Cookies
Diese Marketing- & Dritt Cookies helfen uns zudem, auf anderen Plattformen personalisierte Inhalte von anzuzeigen.

Chocolate Fudge Cake

This is our richest, chocolatiest, moistest cake ever. No one will be able to resist a slice. Recipe courtesy of Essentials Magazine.

12 servings

Medium 40 Minutes



For the recipe Chocolate Fudge Cake

For the Cake:

150 g Butter
150 g Light Muscovado Sugar
150 g Plain Flour
2 Dr. Oetker Fine Dark Cocoa Powder x 2 sachets (50g)
2 Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
2 ½ g Dr. Oetker Bicarbonate of Soda (½ tsp)
Medium Eggs x 2
142 g Soured Cream
30 ml Golden Syrup (2 tbsp)
15 ml Dr. Oetker Select Vanilla Extract with Seeds (1 tbsp)
Dr. Oetker Wafer Daisies

For the Filling:

100 g Butter Softened
200 g Icing Sugar
5 ml Dr. Oetker Select Vanilla Extract with Seeds (1 tsp)
50 g Dr. Oetker Fine Cooks' Milk Chocolate melted
50 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate melted

For the Ganache:

150 ml Double Cream
75 g Dr. Oetker Fine Cooks' Milk Chocolate
75 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate




Chocolate Fudge Cake

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.

1 serving = 125g

Nutritional Information For the recipe Chocolate Fudge Cake

Per serving Per 100g/ ml
Energy 921kJ
Fat 12g 9.6g
Carbohydrate 24g 19g
Protein 3.6g 2.8g