Spoil the entire family with this deeply indulgent Chocolate Fudge Cake recipe made with Lily O'Brien's pure dark chocolate. Serves 12 people and takes up to 1 hour to bake.
Ingredients
For the Chocolate Ganache
- 800g Lily O’Brien’s Dark Chocolate Drops for Baking
- 58g golden syrup
- 120g unsalted butter
- 360g double cream
For the Chocolate Fudge Cake
- 200g Lily O’Brien’s Dark Chocolate Drops for Baking
- 150g unsalted butter
- 90g vegetable oil
- 8g vanilla essence
- 400g golden caster sugar
- 3 large eggs at room temperature
- 40g cocoa powder
- 225g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 375g boiling water
- 10g instant coffee
Method
- Begin by making the chocolate ganache - place all of the ingredients for the ganache into a large microwave safe bowl and heat on high in 30 second bursts in a microwave, stirring in between until everything has melted and is thoroughly combined.
- Place the bowl of ganache to one side, cover in cling film to stop a skin from forming, and allow to cool until the cake is ready to decorate.
- Preheat an oven to 170C/150C fan and grease two round 20cm cake tins, lining the bottom of each with baking paper.
- Place the butter and chocolate into a large microwave safe bowl and heat in 30 second bursts in a microwave until just melted and stir to combine until smooth.
- Next add the oil, vanilla essence and sugar to the melted chocolate mixture, mixing with a spatula until all ingredients are combined, then crack in the eggs and whisk everything together.
- Next sieve in the flour, salt, cocoa and baking powders over the chocolate mixture and mix thoroughly to combine.
- Add the boiling water and instant coffee to a jug and stir to dissolve the coffee, add this to the chocolate batter mixture and whisk to combine.
- Divide the batter equally between the two cake tins and place on the middle shelf of the hot oven. Bake for 40-45 minutes until risen and a skewer inserted into the middle comes out clean. Leave to cool for 20 minutes in the tins before scoring around the edges with a sharp knife and turning out onto a wire rack to cool completely.
- Just before using your ganache, soften it in a microwave for around 10-20 seconds and stir, microwave for another few seconds at a time if needed until it reaches spreading consistency.
- Once the sponge is completely cool, place one of the cakes in the middle of a serving plate or cake stand then spoon a quarter of the ganache on top, spread this out in an even layer with a spatula.
- Place the second cake on top and use the remaining ganache to coat the top and sides of the cake. You can leave a little of the remaining ganache to decorate piped swirls on top of the cake, or you can simply decorate it with Lily O’Brien’s Milk Chocolate Truffles like we have.
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