Chocolate Fudge Cake
This is a beautifully dense and moist chocolate cake made from scratch. You can easily double the quantities for two cakes.
Ingredients
Serves: 12
- 1 cup (250ml) water
- 250g unsalted butter
- 125g dark chocolate, chopped
- 2 cups (250g) plain flour
- 2 cups (440g) white sugar
- 1/2 teaspoon bicarb soda
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla essence
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Preheat oven to 180 degrees C. Grease and flour a 23cm ring tin. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
- Sift together into a large bowl the flour, sugar and bicarb soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
- Pour batter into prepared ring tin. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews and Ratings
Global Ratings:
(26)
Reviews in English (23)
This cake was very moist and tasty, though I feel it could use more chocolate than what was given on the recipes, maybe 2 oz. But, delicious! I used a chocolate glaze on top, too with powdered sugar, very tastey! - 23 May 2002 (Review from Allrecipes USA and Canada)
Very easy to make. I ommitted the sour cream and only put in 1 cup of sugar as I couldn't get bitter chocolate only the normal dark kind, but it rose beautifully and tasted great. - 13 Sep 2003 (Review from Allrecipes USA and Canada)
Extremely moist! Sour cream always makes cakes moist. I used semi-sweet chocolate and the cake turned out perfect. No icing necessary. - 24 Feb 2004 (Review from Allrecipes USA and Canada)
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