Chocolate Fudge Cake
1.5 hr 
10-12 
Indulge your senses in the epitome of festive decadence with Kaotic Krunch‘s Chocolate Fudge Cake. This is a true showstopper that promises to elevate your celebrations, Christmas or not. Crafted with care, this irresistible creation boasts two layers of irresistibly soft and fudgy chocolate cake, generously smothered in a velvety chocolate ganache. The pièce de résistance? A heavenly topping of whipped cream and festive decorations that add a touch of seasonal joy.
What sets this Chocolate Fudge Cake apart is the premium quality of its ingredients. Kaotic Krunch exclusively employs our sustainably grown chocolate baking ingredients, including our Organic Cocoa Powder, Dark Chocolate Chips, and Chocolate Coated Nibs. These exquisite ingredients not only contribute to the cake’s rich flavour, but also uphold ethical and environmental standards.
As you sink your fork into a slice of this divine creation, consider the delightful journey of fudge, a confection with a history as rich as its taste. Originating in the United States during the late 19th century, fudge has evolved into a beloved treat cherished for its smooth, creamy texture and sweet indulgence. This Chocolate Fudge Cake recipe masterfully incorporates this tradition, making it an irresistible choice for your festive celebrations. Prepare to dazzle your guests and ignite your taste buds with this sensational dessert that perfectly encapsulates the spirit of the season.
You will need
- For Chocolate Fudge Cake
- 100g dark chocolate chips (70% cacao)
- 250g self-raising flour
- 1/2 tsp salt
- 45g Organic Cocoa powder
- 1 tsp baking soda
- 113g unsalted butter
- 1/2 tsp instant coffee
- 120 ml hot water
- 3 UK-medium eggs
- 250g caster sugar
- 100g soft light brown sugar
- 120g sour cream, room temperature
- 70ml vegetable oil
- 60 ml whole milk
- For Luxury Dark Chocolate Ganache
- 250g dark chocolate chips (70% cacao)
- 330ml double cream
- 4 tbsp golden syrup
- 28g unsalted butter
- For Whipped Cream
- 250ml whipping cream/double cream
- 32g icing sugar, shifted
- For sugared cranberries and rosemary
- 50ml water
- 100g sugar
- 1 pack of fresh rosemary
- 1/2 cup fresh cranberries
- For Assembly
- 4 tbsp cranberry sauce, store-bought
- Handful Chocolate coated nibs (53% cacao)
Method
For the chocolate fudge cake: Preheat the fan oven to 160C (180C/356F, conventional oven). Grease 7” (2 x 18 cm) round cake pans with butter and line the base & sides with butter paper. Sift together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
Over low heat in a saucepan, melt the butter and chocolate chips, whisking until melted and smooth. Remove from the heat and let it cool slightly.
In a large mixing bowl, whisk eggs, vanilla extract and both sugars, using a balloon whisk until combined. Add vegetable oil, sour cream, milk, and whisk again until smooth. Add slightly warm melted butter and chocolate mixture, whisk to combine.
Add in the dry ingredients and whisk until combined (avoid over-mixing). Scrape the bowl down as needed.
Mix instant coffee and hot water and add in the batter little by little, gently mix after each addition until combined. Pour this batter equally into two prepared pans, and tap on the counter to remove the bubbles.
Bake for 35-40 minutes or until a tester inserted in the centre of the sponges comes out clean or with a few moist crumbs attached. Leave the sponges to cool in the pans for 15-20 minutes and then carefully flip them over onto a wire rack to cool completely before frosting.
For the luxury dark chocolate ganache: Measure the chocolate chips and butter into a heatproof bowl. In a small saucepan, heat the double cream until almost boiling and pour over the chocolate chips and butter. Let it sit for 1-2 minutes, then add golden syrup, whisk using a balloon whisk until smooth and glossy. Once smooth, cover it with plastic wrap and leave it to cool down until it reaches a thick, spreadable consistency.
For the sugared cranberries and rosemary: Line a baking tray with a kitchen roll. In a saucepan, over medium heat, heat water and half of the granulated sugar until sugar dissolves. Take it off the heat and dunk the cranberries (washed and dried) into sugar syrup then strain them using a slotted spoon. Place on the lined baking tray and leave to dry out for an hour or until they’re sticky.
In a large bowl, roll the cranberries in the remaining sugar (50g) and place on a baking tray lined with baking paper again. Repeat process with rosemary sprigs. Pop in the fridge for an hour (uncovered) then transfer to an airtight container. You can store them in the fridge for 2-3 days.
To assemble the cake: Trim off the top of both cakes slightly to get even layers. Place a cake on a cake stand and spread a generous amount of ganache over the top with an offset spatula or a spoon. Spread 3-4 tbsp cranberry sauce in the middle.
Top with the second cake placed upside down, press it down slightly and frost the cake all over with chocolate ganache. Smooth the top with an offset spatula and the sides with a bench scraper. You can slightly warm the spatula over a stove to make the frosting smooth. Pop in the fridge for 30 minutes - 1 hour to set the frosting.
In a separate chilled bowl beat the whipping cream (chilled) + icing sugar (sifted) until stiff peaks form. Decorate the top of the cake with whipped cream, using the back of a spoon. Decorate with sugared rosemary sprigs (turn them upside down and press down in the whipped cream to make cute mini Christmas trees. Decorate with chocolate nibs and sugared cranberries. Make slices with a sharp knife and enjoy 😊
Notes: This cake is best served at room temperature. But for a special serving, you can microwave a slice for a few seconds to get an incredible melt-in-mouth effect. Keep it in the fridge for up to 5-6 days.
