Easy Jane's Patisserie Chocolate Fudge Cake Recipe
Recipes offering straightforward instructions and reliable results hold considerable value. Dishes that utilize commonly available ingredients and relatively simple techniques are particularly appealing to both novice and experienced bakers. The ease of preparation combined with the promise of a satisfying outcome contributes to the popularity of such recipes.
Equipment
- Two 8-inch round cake tins – essential for baking evenly shaped cake layers.
- Mixing bowl set (various sizes) – helpful for organizing and mixing different ingredients.
- Electric mixer (stand or hand-held) – necessary for combining ingredients thoroughly.
- Measuring cups and spoons – crucial for accurate ingredient measurement.
- Rubber spatula – ideal for scraping bowls and folding ingredients.
- Wire rack – allows cakes to cool evenly after baking.
- Parchment paper – used to line tins for easy cake removal.
- Serrated knife – useful for slicing cake layers cleanly.
- Saucepan – for melting chocolate over low heat.
- Microwave-safe bowl – convenient for melting butter quickly.
- Kitchen scale – highly recommended for precise measurements and consistent results.
Ingredients
- 225 g unsalted butter softened
- 375 g granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 150 g self-raising flour
- 75 g cocoa powder
- 150 ml milk
- 150 g dark chocolate melted
- For the Fudge Icing:
- 150 g unsalted butter
- 300 g icing sugar
- 50 g cocoa powder
- 50 ml milk
- 100 g dark chocolate melted
Instructions
- Preheat oven to 180C (160C fan/ Gas Mark 4). Grease and line two 20cm (8 inch) round cake tins.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the self-raising flour and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the melted dark chocolate until evenly distributed.
- Pour the batter evenly into the prepared cake tins.
- Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
- For the Fudge Icing: In a large bowl, beat together the butter, icing sugar, and cocoa powder until smooth. Gradually add the milk, mixing until combined. Stir in the melted dark chocolate.
- Once the cakes are completely cool, spread a layer of fudge icing over one cake layer, top with the second cake layer, and frost the entire cake with the remaining icing.
- Slice and serve.
- Optional Tips: For a richer flavour, substitute strong brewed coffee for the milk in the cake batter. Chopped nuts or chocolate chips can be added to the batter for added texture. If self-raising flour is not available, use plain flour and add 2 teaspoons of baking powder.
Notes
Variations
The chocolate fudge cake recipe lends itself well to various adaptations. Several options exist for those seeking to modify the original.
- Ingredient Swaps: For a dairy-free version, substitute the butter with a vegan butter alternative and use plant-based milk. To deepen the chocolate flavor, add a teaspoon of espresso powder to the batter. White chocolate chips or chopped nuts can also be incorporated for added texture and flavor.
- Regional Twists: Incorporating regional flavors can add a unique touch. A hint of cinnamon or chili powder provides a Mexican-inspired variation. Replacing some of the flour with almond flour creates a subtle marzipan flavor often enjoyed in European pastries.
- Dietary Adjustments: To reduce the sugar content, consider using a sugar substitute suitable for baking. Gluten-free flour blends can replace the self-raising flour for those with gluten sensitivities. For a vegan option, egg replacers and dairy-free chocolate alternatives can be utilized, ensuring the essence remains.