Fudgy Chocolate Cake

Fudgy Chocolate Cake – Spoil yourself with this deliciously moist and Fudgey Chocolate Cake flavoured with our Sugar and Crumbs Natural Flavoured Cocoa Powder and Icing Sugar.

What is Fudgy Chocolate Cake?

A Chocolate cake that has been made with vegetable oil and buttermilk along with a small amount of coffee to elevate it into a fudgy moist texture that is next level deliciousness.

To view our full range of Natural Flavoured Cocoa Powders have a look here.

Ingredients

Cake

• 120ml Vegetable Oil
• 2 x Large Eggs ( Room temperature )
• 240ml Buttermilk 
• 240ml Hot Coffee or Hot Water 
• 65g Sugar and Crumbs Natural Flavoured Cocoa Powder (Flavour of your Choice)
• 220g Plain Flour
• 350g Caster or Granulated Sugar
• 1 Tsp Baking Powder
• 2 Tsp Bicarbonate of Soda 
• 1 Tsp Salt

Buttercream

• 250g Unsalted Butter (Room Temp)
• 380g Sugar and Crumbs Natural Flavoured Icing Sugar (of your choice)
• 50ml Double Cream

or

• 250g Unsalted Butter  (Room Temp)
• 50g Sugar and Crumbs Natural Flavoured Cocoa Powder (of your choice) 
• 330g Plain Icing Sugar
• 50ml Double Cream 

Decoration

• 200g Chocolate to complement your chosen flavours

Instructions

1. Preheat the oven to 175c Fan, 180C Gas Mark 4.  Line two 6-inch or 3/4 x 8 pans with parchment paper and a brush of oil on the sides.

2. Start by weighing out the dry ingredients in a large bowl, add the sugar, cocoa powder, baking powder, bicarbonate of soda and salt. Next up stir together then set aside.

3. Take a mixing bowl and add the eggs and oil and whisk until combined, next add the buttermilk and mix in well.  

4. Next add the dry ingredients you set aside and fold them in then add the hot water/coffee, then whisk for a few minutes until smooth.  The batter will be thin.

5.  Divide the batter between your chosen tins, and use a scale to weigh the tins to get an even amount in each tin.

6.  Place in the oven and bake for 15-20 mins for the 3/4 layer tins. (They will bake quicker because they are thinner) and 35-40 mins for the 7-inch tin.   You will know they are baked when they have risen and a skewer comes out slightly wet but not runny.

7.  Once baked place the tins on a wire cooling rack until fully cooled, this will ensure they will come out of the tins easier.  Use a pallet knife to lightly score around the side of the tin to help you remove them, and flip over onto the cooling rack.  Remove all parchment paper carefully.

Buttercream

8.  Make the buttercream by being the butter until creamy, add in the icing sugar and cocoa powder, and beat until fully combined.  Lastly, add in the cream and beat on slow so it’s just whipping in.  If needed add a little more cream to get smooth.

Assembly

9.  Place the cake on a stand or serving dish to serve, place the first sponge on the stand or dish and cover it with some of the buttercream using a pallet knife to spread to the sides evenly, and repeat with the remaining layers, if doing a two sponge cake put a thicker filling in the centre.  Place the remaining buttercream on the top and sides and use a pallet knife to spread evenly. 

10.  To decorate use any remaining buttercream to pipe swirls on the top and add chocolate in broken pieces or grated on. 

Tips

The cakes will sink because of all the moisture so don’t worry!

You can freeze this cake once baked, cover each layer with clingfilm tightly and freeze for up to 3 months.  

The cake will keep well in the fridge for 5 days.

This Fudgy chocolate cake is intended to be super moist, for a firmer sponge to decorate with fondant reduce the buttermilk to 120ml and the hot water/coffee to 120ml and replace with 180g Sour cream or full-fat yoghurt.

The hot coffee deepens the flavour of the chocolate cake and you will not taste the coffee.  If you don’t want to use it, just use hot water; the hot liquid helps break down the cocoa powder.

Also, try this recipe as a traybake for a delicious alternative.

If you like this recipe try Laura’s Fudgy Cupcakes recipe here