I have been experimenting recently with a chocolate fudge cake recipe that my sister gave me years ago. I love the chocolate cake recipe that appears in many of my cake books but it does take a while to make and creates loads of washing up to do afterwards! The Chocolate mud cake recipe on this blog is also very popular with my family but it is a little on the heavy side and I’ve found isn’t ideal when I want to carve a cake! So I was looking for the ultimate, fast but tasty, not too heavy but very chocolately cake and I’ve found this old recipe seems to fit the bill perfectly.
I have been trailing the cake out at the Lindy’s Cakes workshops, and it’s been a huge hit taste and texture wise with my students, it also freezes well, it supports sugarpaste and can be carved, although I would say it’s not as easy to carve as a madeira but armed with a nice sharp knife you shouldn’t have too much of a problem.
Regards shelf life, I’ve not managed to keep this delicious cake for more than 5 days, it simply just gets eaten too quickly!! Jane, my workshop co-ordinator has also baked this recipe a few times and tells me she’s kept one for at least a week and it was still just as tasty as when it was first baked! This is easy to make and is perfect for covering in sugarpaste.
Delicious chocolate fudge cake recipe:
This makes a 20cm (8in) round cake 7.5cm (3in) deep – ideal for celebration cakes
- 225g (8oz) unsalted butter
- 225g (8oz) good quality chocolate
- 1 (15ml) tablespoon instant coffee granules
- 450g (1lb) caster sugar or soft brown sugar
- 150ml (5 fl oz) water
- 4 large eggs
- 35ml (1.1fl oz) vegetable oil
- 100ml (3.4 fl oz) sour cream or you can use natural yoghurt or Crème fraiche
- 125g (4 .5 oz) self raising flour
- 125g (4 .5 oz) plain flour
- 50g (2oz) cocoa powder
- 1/2 teaspoon (2.5ml) bicarbonate of soda
- Preheat your oven to 160 degrees C (315 degrees F, gas mark 2-3)
- Line the 20cm (8in) deep cake tin with baking parchment
- Slowly melt the butter, chocolate, coffee, sugar and water in a pan, once melted allow to cool.
- Add the eggs, oil and sour cream to the chocolate mix and stir well
- Sift all the dry ingredients into a large mixing bowl and make a well in the centre
- Pour the chocolate mixture into well and mix until thoroughly combined.
- Pour the batter into the lined tin and bake for 1 hour 45mins or until a skewer inserted into the centre of the cake comes out clean
- Leave the cake to cool in the tin
Remember all ovens are different, so do check your cake towards the end of its cooking time
Looking forward to all your feedback!
Update 5/3/11 – Since publishing this post I have found the same or virtually the same recipe in a number of places
A true reflection of a classic cake recipe!