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Chocolate Fudge Cake

For The Cake

300g x Caster Sugar
150g x Light Brown Sugar
300g x Plain Flour (sifted)
100g x Dark Cocoa Powder (sifted)
12g x Bicarbonate of Soda
6g x Baking Powder
1/2 tsp x Fine Sea Salt
5 x Medium Eggs
250ml x Buttermilk
200ml x Vegetable Oil (+ extra for greasing)
2 tsp x Vanilla Bean Paste or Vanilla Extract

1. Preheat the oven to 180°C or 160°C Fan and grease and line 2 cake tins.

2. Mix all the dry ingredients together in a mixing bowl, make a well in the centre and add in the wet ingredients. Beat well to a smooth batter.

3. Share the mixture equally between the two cake tins and bake for 30 minutes or until a skewer comes out clean. Leave to cool in the tins for 10 minutes before removing and placing on a wire rack to cool completely.

Chocolate Fudge Frosting

200g x Dark Chocolate (70% Cocoa Solids)
500g x Icing Sugar
50g x Dark Cocoa Powder
300g x Soft Butter
100ml x Milk
1 tsp x Vanilla Bean paste or Vanilla Extract

Chocolate Shavings To Decorate

1. To make the frosting, break the chocolate into pieces and place into a heatproof bowl over a pan of simmering water. Make sure the water doesn’t touch the bowl. Heat until melted, remove from the heat and leave to cool slightly.

2. Sift together the icing sugar and cocoa powder and beat the butter until creamy. Next, add in half of the icing sugar mixture and beat until combined. Add in the rest of the icing sugar mixture and continue to beat until smooth. Slowly mix in the cooled chocolate along with the milk and vanilla bean paste. Mix until smooth.

To Assemble the cake

Cut each cake into 3 layers and then stack them back up spreading the chocolate fudge frosting between each layer. Use the remaining frosting cover and smooth over the sides and top. Finish with some chocolate shavings and enjoy!



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