Chocolate Fudge Cake

A community recipe by NYinRome

Not tested or verified by Nigella.com

Introduction

This is my first and only recipe for chocolate fudge cake that on the first try came out super. I make it often, especially on request of my daughter.

Ingredients

Serves: 8-10

Metric Cups

For the Cake

150 grams dark chocolate (70%)
115 grams sugar
125 grams full fat milk
25 grams cocoa
4 eggs (separated and paired)
150 grams butter (room temperature)
85 grams soft brown sugar
225 grams flour
1 teaspoon bicarbonate of soda
170 grams Greek yoghurt

For the Filling and Icing

400 grams dark chocolate (50%)
80 grams cocoa
200 millilitres water (cold)
90 grams golden syrup
90 grams butter (room temperature)
560 grams icing sugar
4 egg yolks

For the Cake

5 ounces bittersweet chocolate (70%)
4 ounces sugar
4 ounces whole milk
1 ounce unsweetened cocoa
4 eggs (separated and paired)
5 ounces butter (room temperature)
3 ounces soft brown sugar
8 ounces flour
1 teaspoon baking soda
6 ounces Greek yoghurt

For the Filling and Icing

14 ounces bittersweet chocolate (50%)
3 ounces unsweetened cocoa
7 fluid ounces water (cold)
3 ounces golden syrup or light corn syrup
3 ounces butter (room temperature)
20 ounces confectioners' sugar
4 egg yolks

Method

Chocolate Fudge Cake is a community recipe submitted by NYinRome and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the cake:

Preheat oven 180. Prepare 2, 22cm cake forms with butter and wax paper.

Separate egg and divide two yolks, two yolks. Beat egg whites until firm. Sift flour and bicarbonate of soda together. Melt in bagno maria or microwave chocolate, white sugar, milk and cocoa until you have a dark cream. Add two egg yolks, mixing well.

Beat together butter, brown sugar, two yolks and yogurt. Add farina a little at a time to white mix alternating with the chocolate cream, until you have a dark well blended batter. Fold in egg whites.

Divide batter into cake forms and bake for 30 minutes.

For filling and icing:

Melt butter,cocoa,water golden syrup and butter.

When you have a dense cream add icing sugar stirring, and then beat in egg yolks one at a time, by hand or with electric mixer (from low to high speed) until all well blended.

Let rest in refrigerator until solid.

For the cake:

Preheat oven 180. Prepare 2, 22cm cake forms with butter and wax paper.

Separate egg and divide two yolks, two yolks. Beat egg whites until firm. Sift flour and baking soda together. Melt in bagno maria or microwave chocolate, white sugar, milk and unsweetened cocoa until you have a dark cream. Add two egg yolks, mixing well.

Divide batter into cake forms and bake for 30 minutes.

For filling and icing:

Melt butter,unsweetened cocoa,water golden syrup or light corn syrup and butter.

When you have a dense cream add confectioners' sugar stirring, and then beat in egg yolks one at a time, by hand or with electric mixer (from low to high speed) until all well blended.

Let rest in refrigerator until solid.

Additional Information

The yogurt may be substituted with 100gr cream cheese and 70gr whipped cream (double cream). The use of the different chocolates is not essential but does give a special note to this fudgey chocolate cake. I have also filled and iced this cake with traditional whipped cream and it is quite good, although it does lose its impact, but holds up never the less. It makes for a lighter cake.

You should get 10 slices.