Easy Chocolate Fudge Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1 3/4 cup Caster sugar
  • 1/2 cup Cocoa powder
  • 8 1/2 oz Cooking chocolate, dark
  • 8 oz Melting chocolate chips, dark
  • 1 3/4 cups Plain flour

• Oils & Vinegars

  • 1/4 cup Oil

• Drinks

  • 2 tbsp Coffee

• Dairy

  • 9 oz Butter, unsalted
  • 1 cup Heavy whipping cream
  • 1 1/4 cups Milk

Found on recipetineats.com

Description

Ingredients

• 8.5oz / 240g dark cooking chocolate, preferably 70% cocoa, broken into pieces (Note 1)
• 1¾ cup / 385g caster sugar (superfine sugar) (Note 1a)
• 9oz / 250g / 2 sticks unsalted butter
• 1¼ cups milk
• ¼ cup oil
• 2 eggs
• ½ cup/ 45g cocoa powder
• 1 tsp baking powder
• 1¾ cups / 265g plain flour
• 2 tbsp coffee granules (optional)
• 1 cup heavy whipping cream (Note 2)
• 8oz/250g dark melting chocolate chips (US: semi sweet chocolate chips)

Directions

• Preheat oven to 160C/320F (fan forced / convection) / 180C/350F (no fan) (Note 3). Butter or spray a 22 - 25cm/9 - 10” spring form cake tin and line with parchment / baking paper. (Note 4)
• Combine sugar, butter, half the milk and chocolate in a saucepan over medium low heat. Stir until the butter and chocolate has melted and sugar is dissolved. Do NOT let it simmer or boil!
• Pour the chocolate mixture into a bowl. Whisk in oil and remaining milk.
• Whisk in eggs in until combined.
• Sift cocoa, baking powder, flour and coffee directly into the bowl. Whisk until smooth - some small lumps is ok.
• Pour into the cake tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with frosting so dont stress!
• Remove sides from the cake pan and transfer to a cooling rack to cool.
• Place chocolate in a bowl.
• Place cream in a saucepan over medium high heat. When it is about to start simmering, remove it - dont let it come to a boil! Pour cream over the chocolate, shake the bowl to submerge all the chocolate under the cream. Cover bowl with a plate and set aside for 5 minutes.
• Stir chocolate with a spoon until smooth. Refrigerate for 45 minutes to 1 hour or until thickened to a spreadable consistency like peanut butter.
• Spread over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos.