Chocolate Fudge Cake
Chocolate Fudge Cake is so chocolatey. The recipe with moist chocolate bases is filled with a chocolate fudge cream made from honey and cream – it doesn’t get any better than that.
INGREDIENTS
FOR THE DOUGH
150 g dark chocolate
120 g butter
280 g sugar
3 eggs (size M)
1 tsp vanilla extract
70 ml neutral cooking oil (e.g. sunflower oil)
175 g wheat flour (type 405)
2 tbsp baking cocoa
1 tsp baking powder
200 ml milk
Some fat for the mold
Some flour for the mold
FOR THE FUDGE ICING
350 g dark chocolate
250 g cream
60 g honey
80 g butter
1 tsp vanilla extract
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a springform pan (Ø 20 cm) and dust with a little flour. For the dough, finely chop the dark chocolate and melt it with the butter over a warm water bath.
Step 2
Beat the sugar, eggs and vanilla extract in a mixing bowl until creamy. First add the oil, then the liquid chocolate mixture, and let it flow into the dough while stirring. Mix the flour, baking cocoa and baking powder in a separate bowl and sift over the sugar and egg mixture. Stir briefly, then stir the milk into the dough.
Step 3
Pour the dough into the prepared pan and smooth it out. Bake the cake in the preheated oven for around 40 minutes, don’t forget to do the toothpick test. Allow the cake to cool completely on a cake rack, then cut it horizontally once.
Step 4
For the fudge icing, finely chop the dark chocolate and put it in a bowl. Bring the cream and honey to the boil in a small saucepan. Stir the hot cream and honey mixture into the dark chocolate coating a little at a time until it has completely melted.
