Dark Chocolate Fudge Cake
This is sure to become a family favourite for those celebrations. Add a thick fudge icing to make this cake that absolute indulgence.
Ingredients
Serves: 12
- 2 cups (250g) plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1/2 cup (120ml) hot water
- 110g unsweetened chocolate (70% dark chocolate)
- 1/2 cup (100g) white sugar
- 115g butter
- 1 1/4 cups (250g) white sugar
- 3 eggs
- 2/3 cup (160ml) milk
- 1 teaspoon vanilla essence
Directions
Preparation:25min ›
Cook:40min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C. Grease and flour two 22cm round cake tins.
- Sift flour, bicarbonate of soda and salt together 3 times into a bowl then set aside.
- In a small saucepan heat water, chocolate and 1/2 cup sugar, stirring constantly for 2 minutes. Remove from heat and cool to lukewarm.
- Cream butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition.
- Add vanilla to the chocolate mixture. Blend well.
- Divide batter into the two cake tins. Bake for 35 to 40 minutes or until a skewer inserted into the cake comes out clean.
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Reviews and Ratings
Global Ratings:
(9)
Reviews in English (7)
Pretty good. Easy ingredients and didn't make much of a mess. I substituted 3 tbs cocoa powder and 1 tbs veg oil for each ounce of unsweetened baking chocolate. Make sure to check both pans when baking for doneness: one of mine got a little dry. - 28 Jun 2005 (Review from Allrecipes USA and Canada)
This cake has good chocolate flavor and a nice texture. I always make a three layer cake so I decreased the baking time by five minutes. As always, the better the quality of the ingredients you use, the better the flavor of the cake. - 11 Feb 2011 (Review from Allrecipes USA and Canada)
I halved the recipe and it made 10 perfect little cupcakes that were moist and full of rich chocolatey flavour! Because I made cupcakes I reduced the baking time to 15min, also for the three eggs I just used one, since I wasn't going to try and use 1 1/2 ;p I also reduced the amount of sugar slightly and it was still plenty sweet - 16 Nov 2010 (Review from Allrecipes USA and Canada)
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