A whole lotta chocolate!

“All you need is love. But a little chocolate now and then doesn’t hurt.”

– Charles M. Schulz 

Who doesn’t like a bit of chocolate? Forget that! Who doesn’t like a whole lot of chocolate?

I know I do! This is a cake that is a chocolate lover’s dream! Not just 1 layer, but 3 different layers of chocolate heaven!

Chocolate fudge cake is a rich cake, full on the chocolate flavour. The texture of a fudge cake is similar to that of a mud cake, but a little less dense. This cake lends itself well for decorating, as it can handle the heavy weight of decoration without breaking or changing in shape. It can be layered with Milk Chocolate Buttercream for filling and Dark Chocolate Ganache topping, then topped with various chocolate shavings and rolls. You can also use vanilla buttercream for filling, or any Chocolate frosting. For less work on a busy day, you can frost with ready-made frosting.

A super chocolatey treat!


Serves: 12
  • 150g self raising flour
  • 25g unsweetened Natural cocoa powder
  • 175g butter
  • 175g dark brown sugar
  • 3 eggs, well beaten
  • 50g dark chocolate, roughly chopped
  • 1 tsp vanilla essence
  • a pinch of salt

Preheat oven to 375F-190C. Line bottoms and sides of two- 8 inch tins with baking paper, set aside.

In a bowl, sift together flour, cocoa powder, and salt. set aside.

In the bowl of an electric mixer, cream butter and sugar together, until light & fluffy.

Beat in the eggs, one at a time, beating well after each addition. Add 1 tbsp of the sifted flour mixture with the last egg addition.

Using a double boiler, melt the chopped chocolate. Once melted mix the 1 tsp vanilla and chocolate together, then add chocolate to egg mixture beat with electric mixer till well combined. Fold in flour mixture.

Spoon the batter into prepared cake tins, and bake in preheated oven for 30-35 minutes.

Once done baking, remove from oven, leave for 5 minutes in tins, then turn onto a wire rack and let cool completely.

Serving Suggestions

  • Once completely cooled, fill with your desired filling, and assemble the layers. You can keep it in 2 layers as baked, or you can cut each layer into 2 layers, then you will have a total of 4 layers. In the cake world at the moment, a stacked cake with 4 thin layers is very trendy. Frost the top & sides with desired frosting. You can place chocolate sprinkles on the sides after frosting & cover the top with chocolate shavings and rolls.
  • Top with fresh Raspberries as their tangy flavour goes very well with the chocolate.
  • You can also use dark chocolate ganache & white chocolate ganache together, then frost the cake with both to create a shaded effect chocolate fudge cake. This effect can also be carried out with different frosting, like chocolate & vanilla.
  • You can make these cakes in individual portions, or as petits fours. Simply use cookie cutters to cut cake the into desired shapes then fill and layer like you would a big cake.
  • Present the same cake differently and your guests will think you have a different recipe every time.

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