Making a Chocolate Fudge Cake
To help keep everyone sane during this lockdown, albeit briefly, the company I work for arranged a 'scavenger hunt' competition for all the branches in our area. There was a true assortment of tasks, from the blindingly simple to the plain weird. I mean, how often do you need to source five drawings of unicorns from children under the age of ten, or photograph a used toilet roll, an onion and a red pen together, among other things. Still, it was nice to transport back to my days at school by making a paper plane – and a good one it was, too!
But one of the most unusual challenges was for one of the team at each branch to make a video of themselves making a cake. For whatever reason, I don't know, I volunteered to do this for Poole branch. Maybe it's just because I really like cake? In any case, any chance I have to eat a delicious slice of cake, I will take – even if I have to make the cake first! And what better cake to make than a ludicrously rich, fudgy and decadent chocolate fudge cake.
I hope you enjoy the video of me making a cake. Maybe you could have a go at making the cake as well? It would be great to see your results – they would probably look much nicer than mine! I have also written out the recipe as well, to make things a bit easier.
Chocolate Fudge Cake Recipe
For the Cake
1 1/2 cups self-raising flour
1 1/2 cups white granulated sugar
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup (125 ml) vegetable oil
1 large egg
2 teaspoons (10 ml) vanilla extract
3/4 cup milk
3/4 cup boiling water mixed with 2 teaspoons instant coffee powder
For the Ganache
1 cup (250 ml) double cream
8 ounces (250 grams) dark cooking chocolate
Preheat oven to 350°F (175°C) and line the bottom with foil (to catch any mixture that leaks later). Lightly grease an 8-inch round cake tin and line the bottom with greaseproof paper.
Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
Combine the egg, vanilla and milk then add to the flour mixture and beat well to combine, for about 30 seconds. Pour in the boiling water (with the coffee), and mix until glossy. The cake batter will be very thin.
Pour the cake batter into the prepared tin and bake for about 45-50 minutes, or until a knife inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.
Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't. boil or simmer it. Once the cream is hot, turn the stove off and take the saucepan off the heat.
Add in the chocolate chips; cover the saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate.
Uncover, and stir slowly at first, with a spatula or wooden spoon, gradually mixing faster until the ganache is smooth, creamy and glossy. Refrigerate for one hour or an hour and a half until thick enough to spread (similar consistency to Nutella).
Spread evenly over the cake.
The recipe I used in the video was based on the Best Fudgy Chocolate Cake recipe by Cafe Delites: https://cafedelites.com/best-fudgy-chocolate-cake/