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Dark Chocolate Fudge Cake Recipe

Indulge in this decadent Dark Chocolate Fudge Cake! A rich, moist, and intensely chocolatey cake infused with a bright hint of orange zest. This recipe is perfect for chocolate lovers seeking a truly unforgettable dessert. Easy to follow instructions guide you to baking perfection.

Prep Time 30 mins
Cook Time 50 mins
Calories 459 kcal
Protein 14g
Rating 4.2 (5 Reviews)
Dark Chocolate Fudge Cake 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dark Chocolate Fudge Cake

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How to Make Dark Chocolate Fudge Cake

  1. **Preheat & Prep:** Preheat oven to 180°C (350°F/Gas Mark 4). Grease and flour two 8-inch round cake tins.
  2. **Dry Ingredients:** In a medium bowl, whisk together 200g all-purpose flour, 50g unsweetened cocoa powder, and 1 tsp baking powder.
  3. **Cream Butter & Sugar:** In a large bowl, cream together 200g softened unsalted butter and 200g granulated sugar until light and fluffy. Zest 1 orange and add the zest to the butter mixture.
  4. **Melt Chocolate:** In a heatproof bowl set over a pan of simmering water (double boiler), melt 150g dark chocolate until smooth. Stir until well combined.
  5. **Incorporate Eggs:** Lightly whisk 4 large eggs and gradually add them to the butter and sugar mixture, beating well after each addition.
  6. **Combine Wet & Dry:** Gently fold in the melted chocolate, then gradually add the dry ingredients, mixing until just combined. Do not overmix.
  7. **Bake:** Divide the batter evenly between the prepared cake tins. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. **Cool:** Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely.
  9. **Slice & Layer:** Once cooled, carefully slice each cake horizontally to create 4 layers. Spread a thin layer of your favorite jam (approximately 50g) between each layer.
  10. **Fudge Coating:** In a medium saucepan, combine 100g unsalted butter, 50ml water, and 200g caster sugar. Heat gently, stirring constantly, until the sugar dissolves.
  11. **Simmer & Combine:** Bring the mixture to a simmer, then remove from heat. In a separate bowl, sift together 100g icing sugar and 25g unsweetened cocoa powder.
  12. **Make Fudge:** Gradually pour the hot butter mixture into the sifted cocoa and icing sugar, whisking until smooth and thick enough to coat the back of a spoon.
  13. **Frost Cake:** Quickly pour the fudge coating over the layered cake, spreading evenly to coat the top and sides.
  14. **Chill & Serve:** Refrigerate for at least 30 minutes to allow the fudge coating to set before serving and enjoying your delicious creation!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

128g

Fat

77g

Carbs

19g

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Cupcakes Desserts Eggs Dairy French Oven Easy European Dinner Party Holiday Event Kid Friendly Vegetarian Cakes English Chocolate Eggs Stove Top Dietary Cake Fillings And Frostings Oamc Freezer Make Ahead Wedding Valentines Day Inexpensive Toddler Friendly Taste Mood Sweet Equipment Number Of Servings