Ultimate Chocolate Fudge Layer Cake

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Our most delicious and indulgent chocolate cake yet!

12 servings

Easy 80 Minutes

Ingredients

Ingredients

For the recipe  Ultimate Chocolate Fudge Layer Cake

For the Cake:

100 g Dr. Oetker Dark Chocolate (7oz)
100 g Dr. Oetker 35% Milk Chocolate (7oz)
250 g Plain Flour (9 oz)
275 g Caster Sugar (9 ½ oz)
300 ml Buttermilk (½ pt)
125 g Unsalted Butter (4 ½ oz) softened
2 Dr. Oetker Bicarbonate of Soda Sachets x 2 (2 tsp)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
3 Medium Eggs (beaten)

For the Decoration:

100 g Dr. Oetker Dark Chocolate (7oz)
300 g Dr. Oetker 35% Milk Chocolate (21oz)
450 ml Double Cream (¾ pt) at room temperature

preparation

Preparation

Ultimate Chocolate Fudge Layer Cake

Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line the bottom of 3 x 20cm (8 inch) Victoria sandwich tins.

Step 2: Break the Dark and Milk chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the pan of water and leave aside for 10 minutes to cool.

Step 3: Meanwhile, put all the other ingredients, except the decoration ingredients, in a large bowl and mix well together until well combined. Beat in the melted chocolate.

Step 4: Divide the mixture between the prepared tins and smooth the tops. Put the tins on baking trays and bake in the oven for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely.

Step 5: To decorate, break the Dark and Milk Chocolate into a large heatproof bowl and melt as above. Remove the bowl from the pan of water and leave to cool for about 20 minutes until slightly warm.

Step 6: Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy. Leave to cool and firm up a little, but do not place in the fridge.

Step 7: Place the cakes on a serving plate and sandwich the 3 sponges together using 2/3 of the chocolate cream. Spread the remaining cream on top and leave in a cool place for several minutes to firm before serving. For a firm finish, chill the cake for 30 minutes before serving.

Nutritional Information for the recipe Ultimate Chocolate Fudge Layer Cake

Per Serving Per 100 g / ml
Energy 3031 kJ
724 kcal
1666 kJ
398 kcal
Fat 46.02 g 25.29 g
Carbohydrate 66.72 g 36.66 g
Protein 9.31 g 5.12 g

preparation

Preparation

Ultimate Chocolate Fudge Layer Cake

Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line the bottom of 3 x 20cm (8 inch) Victoria sandwich tins.

Step 2: Break the Dark and Milk chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the pan of water and leave aside for 10 minutes to cool.

Step 3: Meanwhile, put all the other ingredients, except the decoration ingredients, in a large bowl and mix well together until well combined. Beat in the melted chocolate.

Step 4: Divide the mixture between the prepared tins and smooth the tops. Put the tins on baking trays and bake in the oven for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely.

Step 5: To decorate, break the Dark and Milk Chocolate into a large heatproof bowl and melt as above. Remove the bowl from the pan of water and leave to cool for about 20 minutes until slightly warm.

Step 6: Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy. Leave to cool and firm up a little, but do not place in the fridge.

Step 7: Place the cakes on a serving plate and sandwich the 3 sponges together using 2/3 of the chocolate cream. Spread the remaining cream on top and leave in a cool place for several minutes to firm before serving. For a firm finish, chill the cake for 30 minutes before serving.

Nutritional Information for the recipe Ultimate Chocolate Fudge Layer Cake

Per Serving Per 100 g / ml
Energy 3031 kJ
724 kcal
1666 kJ
398 kcal
Fat 46.02 g 25.29 g
Carbohydrate 66.72 g 36.66 g
Protein 9.31 g 5.12 g
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