I recreated one of my favourite childhood cakes. I used to have this every Friday at Wimpy, and back then, a slice was just R25. I'm sure it costs a whole lot more now, and I'm not willing to pay that amount, and you guys know why, so I decided...
Ingredients
Cake
cake flour200g
white sugar200g
brown sugar55g
eggs4
baking powder1tsp
vanilla extract1tbsp
cocoa powder1cup
milk1cup
canola oil1cup
Fudge Icing
dark chocolate100g
butter50g- heated fresh cream3/4cup
Nutrition (per serving)
Calories
461.2kcal (23.06%)
Protein
8.1g (16.24%)
Carbs
51.2g (18.62%)
Sugars
34.4g (68.72%)
Healthy Fat
14.4g
Unhealthy Fat
9.3g
% Daily Value based on a 2000 calorie diet
How to make Chocolate Fudge Cake
Cake Preparation
- Step 1
Preheat the oven to 180°C (350°F). Grease and line a cake tin.
- Step 2
In a mixing bowl, sift through cake flour, cocoa powder, baking powder, and salt.
- Step 3
Whisk in the white and brown sugar.
- Step 4
In a medium-sized bowl, add eggs, milk, vanilla essence, and canola oil. Whisk everything up.
- Step 5
Add the wet ingredients to the dry ingredients. Also, add 3/4 cup hot water.
- Step 6
Mix until combined (one minute maximum). Don't overmix.
- Step 7
Pour half the batter into the prepared cake tin and bake for 28 minutes. Keep half aside to bake another cake if you want a multiple-layer cake. Otherwise, you can bake them all at once.
Prepare Fudge
- Step 1
Finely chop the chocolate into pieces.
- Step 2
Add the chocolate to a bowl with thinly sliced butter.
- Step 3
Add heated fresh cream and mix until all the chocolate is melted.
- Step 4
Allow it to cool down in the fridge for 45 minutes - 2 hours.
- Step 5
Keep stirring in between to check the consistency. It should be thick and smooth.
Assemble the cake
- Step 1
Cut the domed part of the cake.
- Step 2
Put the fudge into a piping bag and pipe until you have a layer of it.
- Step 3
Put the domed part over it and gently press down.
- Step 4
Add the rest of the fudge over the surface and spread it with a spatula.
- Step 5
Top the cake with the grated chocolate and mint.
Nutrition (per serving)
Nutrition (per serving)
Calories
461.2kcal (23.06%)
Protein
8.1g (16.24%)
Carbs
51.2g (18.62%)
Sugars
34.4g (68.72%)
Healthy Fat
14.4g
Unhealthy Fat
9.3g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For an extra rich flavor, use high-quality dark chocolate.
Ensure the cake is completely cool before icing to prevent the icing from melting.
FAQS
Can I use milk chocolate instead of dark chocolate?
Yes, but it will result in a sweeter cake with a less intense chocolate flavor.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days.
Can I freeze the cake?
Yes, you can freeze the cake without the icing for up to 3 months. Thaw it at room temperature before icing.
What can I use instead of vanilla extract?
You can use almond extract or leave it out entirely, though it will slightly alter the flavor.
How can I make the cake gluten-free?
Substitute the flour with a gluten-free flour blend.
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North Terrace, Adelaide, South Australia, 5000
Australia