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Moist Chocolate Fudge Cake
Condensed milk and soured cream go into this batter alongside sunflower oil and butter — two sources of fat that keep the crumb soft and the layers from drying out over days. Boiling water stirs through at the end, blooming the 100g of cocoa powder for a darker, more pronounced chocolate flavor throughout. The frosting repeats the condensed milk with butter, icing sugar, sifted cocoa, and chopped dark chocolate, spread between two 20cm rounds. Serves 10; the full process takes about 150 minutes, including cooling time.
Equipment
- Oven
- Cake Pan
Ingredients
- 125g unsalted butter
- 150ml sunflower oil
- 175g caster sugar
- 50g soft light brown sugar
- 100g condensed milk
- 4 eggs
- 2 teaspoons vanilla extract
- 300g plain flour
- 100g cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 100g soured cream
- 100ml boiling water
- 100g dark chocolate, chopped
- 225g unsalted butter
- 150g icing sugar
- 25g cocoa powder, sifted
- 100g condensed milk
- 1 teaspoon vanilla extract
- 6 vanilla cream chocolate sandwich biscuits
- 2 x 20cm round cake tins
Instructions
- 1Heat the oven to 180°C (160°C fan or gas mark 4) and arrange the racks near the center. Grease two 20cm round cake tins and line the bases with buttered parchment paper.
- 2Melt the butter, let it cool for a few minutes, then transfer it to a large mixing bowl or a stand mixer fitted with a whisk.
- 3Add the sunflower oil, caster sugar, soft light brown sugar, condensed milk, eggs, and vanilla extract. Mix thoroughly until completely blended.
- 4Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, and a pinch of salt directly into the wet ingredients. Stir in the soured cream until the batter is uniform.
- 5Scrape down the sides of the bowl with a spatula. Gradually pour in the boiling water while mixing to create a glossy, smooth batter. The hot water blooms the cocoa powder for a much deeper chocolate flavor.
- 6Divide the batter equally between the two lined tins, smoothing the tops flat.
- 7Bake for 40 to 45 minutes. The cakes are ready when they're puffed up and a wooden skewer inserted into the middle comes out clean.
- 8Let the cakes rest in their tins on a cooling rack for 20 minutes. The residual heat helps them set up properly. Carefully invert the sponges onto the rack, flip them right side up, and let them cool completely.
Notes
- Frosting: The ingredients list includes components for a rich chocolate buttercream (the second measure of butter, icing sugar, sifted cocoa powder, condensed milk, dark chocolate, vanilla, and biscuits). Beat these together to frost the cooled layers.
- Cooling: Don't rush the cooling process. Frosting a warm cake will cause the buttercream to melt and slide right off the edges.
- Storage: Keep the frosted cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Recipe Details
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