Chocolate Fudge Cake
Chocolate Fudge Cake
Ingredients
For the Cake
- 300 g sugar
- 6 eggs
- 300 ml milk
- 150 ml oil
- 300 g flour
- 50 g cocoa powder
- 10 g baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract, to taste
For the Fudge Cream
- 2 cans condensed milk, or 1 can condensed milk + 1 can dulce de leche
- 400 ml table cream, heavy cream
- 300 g dark chocolate
- 30 g butter
For the Soaking Syrup
- 250 g milk
- 100 g sugar
- 20 g cocoa powder
For Finishing
- 1 tablespoon cocoa powder, for dusting, as needed
- 1 tablespoon chocolate sprinkles, optional, as needed
Instructions
- 1
Preheat your oven to 175°C. Grease a 20–22 cm round cake pan.
⏱️ 10 min•🌡️ 175
- 2
In a large bowl, whisk the eggs, sugar, and vanilla extract until the mixture is light and fluffy.
⏱️ 5 min
- 3
Add the milk and oil to the egg mixture and stir well to combine.
⏱️ 2 min
- 4
Sift in the flour, cocoa powder, baking powder, and baking soda into the wet ingredients. Gently fold until the batter is smooth and no dry streaks remain.
⏱️ 3 min
- 5
Pour the cake batter into the prepared 20–22 cm greased pan.
⏱️ 1 min
- 6
Bake for 20–30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Once baked, remove from the oven and let it cool completely on a wire rack. This cooling process will take at least 60 minutes.
⏱️ 90 min•🌡️ 175
- 7
While the cake cools, prepare the fudge cream. In a saucepan, combine the condensed milk, table cream, butter, and dark chocolate. Cook over medium heat, stirring constantly, until the mixture thickens into a spreadable cream. This will take about 10-15 minutes. Remove from heat and let it cool completely. This cooling process will take at least 60 minutes.
⏱️ 75 min
- 8
Prepare the soaking syrup. In a small pot, mix the milk, sugar, and cocoa powder. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let it cool completely.
⏱️ 10 min - 9
Once the cake is completely cool, carefully slice it horizontally into two or three even layers.
⏱️ 5 min
- 10
Place the first cake layer into a cake ring or on your serving plate. Generously drizzle the cooled soaking syrup over the layer to ensure it stays moist.
⏱️ 2 min
- 11
Spread a thick layer of the cooled chocolate fudge cream evenly over the first cake layer. You can use a piping bag for a neater application, piping in a spiral pattern.
⏱️ 3 min
- 12
Place the second cake layer on top of the fudge cream. Repeat the process by drizzling with syrup and spreading another thick layer of chocolate fudge cream.
⏱️ 3 min
- 13
If you have a third layer, place it on top and repeat the syrup and fudge cream application. If not, place the final cake layer on top.
⏱️ 2 min
- 14
For the final touch, dust the top of the assembled cake with a layer of cocoa powder using a fine-mesh sieve. Optionally, spread extra fudge cream on the sides of the cake or add chocolate sprinkles for decoration.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Fudge Cake
For the Cake
- 300 g sugar
- 6 eggs
- 300 ml milk
- 150 ml oil
- 300 g flour
- 50 g cocoa powder
- 10 g baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract, to taste
For the Fudge Cream
- 2 cans condensed milk, or 1 can condensed milk + 1 can dulce de leche
- 400 ml table cream, heavy cream
- 300 g dark chocolate
- 30 g butter
For the Soaking Syrup
- 250 g milk
- 100 g sugar
- 20 g cocoa powder
For Finishing
- 1 tablespoon cocoa powder, for dusting, as needed
- 1 tablespoon chocolate sprinkles, optional, as needed
Instructions
- 1
Preheat your oven to 175°C. Grease a 20–22 cm round cake pan.
⏱️ 10 min•🌡️ 175 - 2
In a large bowl, whisk the eggs, sugar, and vanilla extract until the mixture is light and fluffy.
⏱️ 5 min - 3
Add the milk and oil to the egg mixture and stir well to combine.
⏱️ 2 min - 4
Sift in the flour, cocoa powder, baking powder, and baking soda into the wet ingredients. Gently fold until the batter is smooth and no dry streaks remain.
⏱️ 3 min - 5
Pour the cake batter into the prepared 20–22 cm greased pan.
⏱️ 1 min - 6
Bake for 20–30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Once baked, remove from the oven and let it cool completely on a wire rack. This cooling process will take at least 60 minutes.
⏱️ 90 min•🌡️ 175 - 7
While the cake cools, prepare the fudge cream. In a saucepan, combine the condensed milk, table cream, butter, and dark chocolate. Cook over medium heat, stirring constantly, until the mixture thickens into a spreadable cream. This will take about 10-15 minutes. Remove from heat and let it cool completely. This cooling process will take at least 60 minutes.
⏱️ 75 min - 8
Prepare the soaking syrup. In a small pot, mix the milk, sugar, and cocoa powder. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let it cool completely.
⏱️ 10 min - 9
Once the cake is completely cool, carefully slice it horizontally into two or three even layers.
⏱️ 5 min - 10
Place the first cake layer into a cake ring or on your serving plate. Generously drizzle the cooled soaking syrup over the layer to ensure it stays moist.
⏱️ 2 min - 11
Spread a thick layer of the cooled chocolate fudge cream evenly over the first cake layer. You can use a piping bag for a neater application, piping in a spiral pattern.
⏱️ 3 min - 12
Place the second cake layer on top of the fudge cream. Repeat the process by drizzling with syrup and spreading another thick layer of chocolate fudge cream.
⏱️ 3 min - 13
If you have a third layer, place it on top and repeat the syrup and fudge cream application. If not, place the final cake layer on top.
⏱️ 2 min - 14
For the final touch, dust the top of the assembled cake with a layer of cocoa powder using a fine-mesh sieve. Optionally, spread extra fudge cream on the sides of the cake or add chocolate sprinkles for decoration.
⏱️ 4 min