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Chocolate Fudge Cake
A rich chocolate fudge cake relies on condensed milk in the batter for an incredibly moist texture. The crumb stays surprisingly light while delivering deep cocoa flavor. Serve these tender layers at your next birthday celebration or weekend gathering. The combination of brown sugar, soured cream, and hot water creates a silky batter that bakes up perfectly every time.
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 to allow plenty of room for the cakes to expand.
- 2Coat two 20cm round cake tins with a little fat and place a circle of buttered parchment paper in the bottom of each.
- 3Warm the butter until liquid, allow it to cool for a few minutes, then transfer it to a large mixing bowl or a stand mixer equipped with a whisk.
- 4Pour in the sunflower oil, caster sugar, soft light brown sugar, condensed milk, eggs, and vanilla extract, mixing thoroughly until completely blended.
- 5Pass the plain flour, cocoa powder, baking powder, bicarbonate of soda, and a pinch of salt through a sieve directly into the wet ingredients. Stir in the soured cream until the batter is uniform.
- 6Use a spatula to clear the sides of the bowl, then gradually pour in the boiling water while mixing to create a glossy, smooth batter.
- 7Pour the batter equally into the two lined tins, smoothing the tops flat with a spoon or spatula.
- 8Cook in the oven for 40 to 45 minutes. The cakes are ready when they have puffed up and a wooden skewer pushed into the middle comes out without wet batter.
- 9Leave the cakes in their tins on a cooling rack for 20 minutes. Carefully invert the sponges onto the rack, flip them right side up, and let them cool completely.