Chocolate Cake with Sweet Fudge Icing

    Chocolate Cake with Sweet Fudge Icing

    (203)
    8saves
    1hour45min


    187 people made this

    This recipe is for a moist and decadent chocolate cake with sweet chocolate fudge icing. Delicious!

    Ingredients
    Serves: 12 

    • Cake
    • 1 cup (250ml) buttermilk
    • 2 teaspoons bicarb soda
    • 2 cups (200g) white sugar
    • 2 eggs
    • 3 tablespoons cocoa powder
    • 1/2 cup (125ml) vegetable oil
    • 2 teaspoons vanilla essence
    • 1 cup (250ml) boiling water
    • 2 cups (250g) plain flour
    • Sweet Fudge Icing
    • 1 cup (200g) white sugar
    • 1/2 cup cocoa powder
    • 1/4 cup (65ml) milk
    • 65g butter
    • 1 teaspoon vanilla essence

    Directions
    Preparation:30min  ›  Cook:30min  ›  Extra time:45min cooling  ›  Ready in:1hour45min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm cake tin.
    2. Cake: In a medium bowl, combine the buttermilk and bicarb soda. Set aside in a warm place.
    3. In a large bowl, mix together sugar, eggs, cocoa powder, oil and vanilla until blended. Stir in the boiling water then gradually beat in the flour. Stir in the buttermilk mixture.
    4. Pour batter into prepared cake tin. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
    5. Sweet Fudge Icing: In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla essence. Bring to a boil and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes or until it thickens to spreading consistency. Pour over completely cooled cake.
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    Reviews and Ratings
    Global Ratings:
    (203)

    Reviews in English (203)

    by
    148

    This cake should have 10 stars!!! I made it for my husband's birthday last night. I used a bundt pan (dusting with cocoa powder in lieu of flour) which required about an 20 minutes extra baking time. I then let the cake cool for a few minutes in the pan, and then took it out of the pan to finish cooling while I made the frosting. After the frosting was done, I put the cake back into the bundt pan and then poked holes in the bottom of the cake with a wooden spoon and a fork. I then poured about half the frosting into the holes. I would have let it sit like that for awhile but my husband was coming home so almost immediately I put the cake on the serving plate and then using a basting brush, painted the rest of the frosting onto the top of the cake. Gobs of frosting still pooled into the "hole" of the bundt cake. When my husband took the first bite, he exclaimed - "Oh My God! It's filled with chocolate!" I ***strongly*** recommend using the highest quality of cocoa powder available as it is the only chocolate in the cake. I used Ghiradelli. Also, the batter was quite runny when I poured it into the pan but it cooked up just fine. I also "made" my own buttermilk by adding 1 T. apple cider vinegar to 1 c. milk and letting it set for a few minutes. I also used 1/4 c. cocoa powder in the cake as opposed to just 3 T.. Amazing recipe!  -  05 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    114

    I've never made the cake, but I have made the fudge icing and used it on other cakes. It is delicious and truly tastes like fudge. I would caution, however, that you do not beat it for the full 3 minutes if you intend to pour it over your cake (I like it poured over bundt cake). It will not flow down the sides but rather sit on the top in more of a clump. Stop beating when it looks a little thinner than what you want because it will set very fast.  -  06 May 2004  (Review from Allrecipes USA and Canada)

    by
    90

    After reading the reviews I decided to make a few small changes and made this a 5 star recipe (well at least to me). I added 1/4 cup of cocoa powder instead of the 3T and an extra tsp of vanilla. Also I didn't have buttermilk so I added a tsp of vinegar to a cup of regular milk. The icing was very yummy even though I burnt it while boiling. I saved it by just pouring off the good stuff and not scaping the bottom of the pot. Also I only beat it for 2 min and didn't have any problems with it being too thick. SUPER DUPER and very moist!  -  08 May 2006  (Review from Allrecipes USA and Canada)

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