We are big fans of cake to celebrate at Chez Wright, and this simple chocolate fudge cake recipe is a favourite.
Today marks the end of the (somewhat controversial) Year 6 SATs in the UK.
Time for cake. As specially requested by First-Born. But unlike the tradition of ‘Back2School’ cake – which is shared among the family only – this ‘End of SATs’ cake is making its way into school.
This recipe is a basic (no-frills and economical) chocolate fudge cake. I have posted it before. But we’ll go through it again, as I know with almost 700 posts now on this blog – many of which are recipes – some get a little lost in the amount of content here.
Simple Chocolate Fudge Cake Recipe
You will need:
(please be aware this recipe is best made measuring in grams, but if using ounces, do not mix and match measurements – stick to ounces throughout the recipe)
- 400g / 14oz flour (Either self-raising or plain/all-purpose)
- 250g / 9oz caster sugar
- 100g / 3½oz light muscovado sugar
- 50g / 1¾oz cocoa powder
- 2 teaspoons of baking powder (if using plain/all-purpose flour but not with SR as it is not required)
- 1 teaspoon of bicarbonate of soda
- ½ teaspoon of salt (if using plain/all-purpose flour not SR)
- 3 large eggs at room temperature
- 1 tablespoon vanilla extract or essence
- 175g / 6oz cooking margarine (melted and cooled)
- 125ml / 4floz cooking oil – I use extra virgin olive oil
- 300ml / 10floz cold water
- 200g of dark chocolate (minimum 50% cocoa solids)
- 200g cooking margarine
- 300g icing sugar (powdered/confectioners sugar)
- Another tablespoon of vanilla extract
- 2 x 8″ diameter or 20cm sandwich tins
**Or you can cheat (let’s not get cake snobby) most supermarkets now stock a chocolate fudge cake mix. This is a great compromise if you want a home-made cake without the fuss. You could also make the actual cake from scratch but buy the chocolate frosting – this reduces the mess – but if you love getting stuck in then go for the whole recipe. My kids love making this simple chocolate fudge cake recipe from scratch.**
Preheat oven to a moderate heat = 160°C / 320°F / Gas Mark 3.
Grease and line the sandwich tins. Or alternatively use cake release for ease.
Melt the margarine and leave to cool.
In a large bowl place all the dry ingredients – flour, baking powder, bicarb, salt, sugars and cocoa – and mix together.
In a jug whisk together the eggs and vanilla.
In another bowl, or jug, whisk together the melted margarine, oil and water until just combined.
Pour the melted margarine/oil/water into the dry ingredients and mix until combined – do not over-mix. I use an electric whisk.
Add the egg/vanilla to your chocolate batter, whisk again till just combined once more.
Pour the batter/mixture into the 2 tins as equally as possible. If you want to get the split fairly accurate you could weigh the tins as I do.
(my tins weighed approx. 850g each when filled)
Place in the centre of the preheated oven and check after 35 minutes. Ovens do vary, and this recipe could take up to 45-50 minutes. Mine was ready in just over 40 minutes.
The cakes should be firm to touch. Test with a cake tester/wooden skewer, if unsure, to check the cake is cooked throughout.
Leave in the tins to cool slightly (and to firm up) before turning out onto a rack to cool completely.
Once cold the cakes can be covered in the chocolate fudge frosting/icing.
Melt 200g of dark chocolate.
If using a microwave, break the chocolate into chunks and place in a non-metallic dish. It will take approx. 90 seconds to melt in a 800w microwave oven. Stir to ensure all lumps have dissolved. Set aside to cool slightly.
To make the chocolate fudge icing/frosting beat or whisk together 200g of margarine with 300g of icing sugar. This can get messy!
I use an electric whisk. This creates a crumb like consistency first, which is normal.
Continue to whisk or beat (by hand) until the mixture is smooth.
Pour in the melted chocolate and add a tablespoon of vanilla and beat in by hand.
Make sure it’s combined thoroughly.
The bottom tier of the cake may need to be levelled slightly to stop the top-tier bowing and splitting when placed on top – this will depend on how much the cakes have risen. reducing the temperature of your oven slightly (to 150 degrees) can reduce rise.
Once/if levelled, spread the top of the bottom tier with the frosting/icing.
Place the top-tier on.
Spread the frosting/icing all over the cake, including the sides. There will be plenty of icing to cover the cake!
This simple chocolate fudge cake recipe should last up to 5 days in an airtight container.
Do not refrigerate as cake and extreme cold do not go well together.
Oh and don’t forget to get creative. This simple chocolate fudge cake recipe is great just as it is but can also make a great celebration cake…