Description
Delia Smith’s Chocolate Fudge Cake is a rich, chocolatey sponge cake layered and topped with thick chocolate fudge icing. Thanks to the use of dark chocolate and cocoa powder, this cake has a soft and moist texture, making it a true treat for chocolate enthusiasts.
Ingredients
For the Cake
- 175g Plain Flour: Provides structure to the cake.
- 3 tbsp Cocoa Powder: Adds intense chocolate flavor.
- 1 tsp Baking Powder: Helps the cake rise.
- 1/2 tsp Baking Soda: Keeps the cake tender and moist.
- 150g Unsalted Butter (softened): Adds richness and moisture.
- 175g Caster Sugar: Sweetens the cake.
- 2 Large Eggs: Adds structure and richness.
- 1 tsp Vanilla Extract: Enhances the chocolate flavor.
- 2 tbsp Milk: Keeps the cake moist.
For the Chocolate Fudge Icing
- 200g Dark Chocolate (70% cocoa, chopped): Provides a rich chocolate flavor.
- 100g Unsalted Butter: Adds smoothness and richness to the icing.
- 2 tbsp Golden Syrup: Adds sweetness and a glossy finish.
- 2 tbsp Double Cream: Makes the icing smooth and creamy.
Instructions
Step 1. Preheat the Oven and Prepare the Tins
Preheat your oven to 170°C (150°C fan) or 340°F. Grease and line two 8-inch round cake tins with parchment paper.
Step 2. Sift the Dry Ingredients
In a mixing bowl, sift together the plain flour, cocoa powder, baking powder, and baking soda. Set aside.
Step 3. Cream the Butter and Sugar
In a separate bowl, beat the softened butter and caster sugar together until light and fluffy, about 3-4 minutes with an electric mixer.
Step 4. Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5. Combine the Wet and Dry Ingredients
Fold the dry ingredients into the butter mixture, alternating with the milk, until just combined. Be careful not to overmix, as this can make the cake dense.
Step 6. Bake the Cake Layers
Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Step 7. Cool the Cake Layers
Allow the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely before icing.
Step 8. Prepare the Chocolate Fudge Icing
In a heatproof bowl set over a pan of simmering water, melt the dark chocolate, butter, and golden syrup together. Stir until smooth, then remove from heat and add the double cream. Mix until the icing is glossy and smooth. Let it cool slightly to thicken before spreading.
Step 9. Assemble the Cake
Place one cake layer on a serving plate and spread a layer of chocolate fudge icing over the top. Place the second layer on top, then spread the remaining icing over the top and sides of the cake.