Recipes

Rich Chocolate Fudge Cake

As the October mornings become cooler and crisper, it’s time to bring out warm sweaters, soft woolly socks and to cosy up on the couch under a tartan rug, sipping hot raspberry tea and enjoying an all time autumn favourite of mine, rich chocolate fudge cake…

The history of chocolate cake goes back to the mid XVIIIth century with the discovery of cocoa beans and the extraction of cocoa powder and cocoa butter. Used essentially as a drink, chocolate was only incorporated into cakes at the end of the XIXth century. There are many different varieties of chocolate cake, going from the traditional “moelleux” which is flour based, to the “fondant au coeur coulant” which has a warm, liquid chocolate interior…

I tried making several different kinds of chocolate cake this week, yet this one was my favourite. It’s not the easiest to master because it’s very important to respect the exact quantities and the depth of the baking tin is crucial, but it’s absolutely worth all the effort! You can find my recipe below…

Recipe

Cost: ++
Difficulty: ++

Ingredients

  • 200g dark chocolate (minimum 70%)
  • 2 teaspoons fresh orange juice
  • 260g flour
  • 260g sugar
  • 30g unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • A pinch of baking soda
  • 230ml milk
  • 115ml vegetable oil
  • 2 large eggs
  • 1 teaspoon natural vanilla essence
  • 230ml boiling water

For the icing:

  • 200g dark chocolate (minimum 70%)
  • 150g mascarpone
  • a few drops of freshly pressed orange juice
  • 100g icing sugar

Preheat your oven to 180°C (or 350°F). Grease your cake tin (must be at least 5cm in depth). Put all the dry ingredients into one large mixing bowl and reserve for later. Into a second mixing bowl, beat the eggs, vegetable oil, milk, orange juice and vanilla essence. Melt the dark chocolate on the stove and then add to the egg mixture. Beat with a whisk until smooth.

chocolate fudge cake mixture

Then add all the dry ingredients bit by bit and mix carefully. Bubbles will form at the top of the cake mixture. Add the boiling water at the end, and mix again. this will thin the mixture quite a bit. Poor into your cake tin and bake for 30 minutes at 180°C. Turn off the oven after half an hour without opening the oven door and let the cake bake for another 20 to 30 minutes.

Prick the middle of the cake to see if it is cooked then remove the cake from the oven. Let it cool for at least an hour before icing it.

For the icing

chocolate fudge cake
chocolate fudge cake

Beat the mascarpone with the icing sugar until smooth and creamy, then add the orange juice and the melted dark chocolate. Mix again until the icing becomes thick. Use a long flat metal spatula to spread the icing over the top and sides of the cake. Spread as thick or thinly as you wish.

TIP: You can also put the icing into a piping bag and pipe the icing for a more delicate effect.

Add a few sugar paste decorations to your cake as a finishing touch. I chose pumpkins as it is the fall season after all! (see previous post on how to make sugar paste pumpkins) Don’t forget to enjoy this deliciously rich chocolate fudge cake with a cup of hot blackberry tea, a good friend and a large smile!

sugar paste pumpkins
sugar paste pumpkin decorations

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I hope to see you here again next time, in the meantime I hope you will enjoy this recipe as much as I did, enjoy!

Cécile.

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References:

2 thoughts on “Rich Chocolate Fudge Cake”

  1. I love the way you recreate leaves and pumpkins with your pastries .. and the little bite size phantoms are really cute. The chocolate cake is to die for .. keep up the good work … you are an artist ..

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