Nigella Chocolate Fudge Cake features a blend of plain flour, golden caster sugar, muscovado sugar, cocoa powder, and more. It bakes in 55 minutes and serves 12.
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🤎 Why You’ll Love This Chocolate Fudge Cake Recipe:
- Rich Chocolate Flavor: Indulge in a decadent blend of cocoa powder and dark chocolate for a deep, satisfying taste.
- Moist and Tender Texture: The combination of butter, corn oil, and sour cream ensures a moist cake that melts in your mouth.
- Easy to Make: Straightforward instructions and common pantry ingredients make baking this cake a breeze.
❓What Is Nigella Chocolate Fudge Cake Recipe?
Nigella Chocolate Fudge Cake is made with plain flour, sugars, cocoa powder, baking powder, baking soda, salt, eggs, sour cream, vanilla extract, melted butter, corn oil, and chilled water.
🍫 Nigella Chocolate Fudge Cake Ingredients
For the cake
- 400 grams plain flour
- 250 grams golden caster sugar
- 100 grams light brown muscovado sugar
- 50 grams best-quality cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 3 large eggs
- 142 millilitres sour cream
- 1 tablespoon vanilla extract
- 175 grams unsalted butter (melted and cooled)
- 125 millilitres corn oil
- 300 millilitres chilled water
For the fudge icing
- 175 grams dark chocolate (minimum 70% cocoa solids)
- 250 grams unsalted butter (softened)
- 275 grams icing sugar (sifted)
- 1 tablespoon vanilla extract
🎂How To Make Nigella Chocolate Fudge Cake
- Set it to 180°C (350°F) or 160°C if using a fan oven.
- Grease and line the bottoms of two 20cm (8 inch) round cake tins with butter and parchment paper.
- In a large bowl, combine flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- In another bowl or large measuring jug, whisk together eggs, sour cream, and vanilla until well mixed.
- In a separate bowl, beat melted butter and corn oil together until just combined.
- Add the dry ingredients to the butter mixture and mix on low speed until combined. Then add the egg mixture and mix until smooth.
- Pour the batter evenly into the prepared cake tins. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the tins on a wire rack for 15 minutes, then turn them out onto the rack to cool completely.
For the icing:
- Either microwave it for 2-3 minutes on medium or melt it in a bowl over simmering water. Let it cool slightly.
- Beat softened butter in a bowl until creamy.
- Gradually add sieved icing sugar to the butter, beating until light and fluffy.
- Gently mix in vanilla extract and melted chocolate until the icing is smooth and glossy.
- Spread about a quarter of the icing on one cake half. Place the second cake layer on top and use the remaining icing to cover the top and sides of the cake, smoothing it with a rubber spatula.
💭 Recipe Tips:
- Ensure all ingredients are at room temperature before mixing for best results.
- Use high-quality cocoa powder and chocolate for a richer flavor.
- Grease and line the cake tins thoroughly to easily remove the cakes after baking.
🍨 What To Serve With Chocolate Fudge Cake?
Serve Nigella Chocolate Fudge Cake with Poinsettia Cocktail, Salted Caramel Sauce, and Gooseberry Chutney, and drizzle with Cranberry Sauce or Mascarpone Icing for a decadent treat.
🎚 How To Store Leftovers Chocolate Fudge Cake?
- In the fridge: Store leftovers chocolate fudge cake in an airtight container for up to 3 days.
- In the freezer: Wrapleftovers chocolate fudge cake tightly in plastic wrap and foil, store for up to 1 month.
🥵 How To Reheat Leftovers Chocolate Fudge Cake?
- In the microwave: Heat leftovers chocolate fudge cake on high for 20-30 seconds per slice.
- In the air-fryer: Heat leftovers chocolate fudge cake for 1 minute at 320°F.
FAQ’S:
How Do You Make Chocolate Fudge Cake Moist?
To make Chocolate Fudge Cake moist, use ingredients like melted butter, corn oil, and sour cream in the batter. These additions provide moisture and richness to the cake.
Can I Use Milk Chocolate Instead Of Dark Chocolate For The Icing?
Yes, you can substitute milk chocolate for dark chocolate in the icing if you prefer a milder chocolate flavor. Adjust sweetness accordingly by reducing the amount of icing sugar if needed.
Why Do You Need To Cool The Cakes In The Tins Before Removing Them?
Cooling the cakes in the tins for 15 minutes helps them set and firm up slightly, making them easier to handle and less likely to break when removing them from the pans onto a wire rack to cool completely.
How Can I Prevent Chocolate Fudge Cake From Sticking To The Pan?
To prevent Chocolate Fudge Cake from sticking to the pan, thoroughly grease the cake tins with butter and line the bottoms with parchment paper. This ensures easy release of the cakes after baking.
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Nigella Chocolate Fudge Cake Nutrition Facts:
- Calories: 424
- Total Fat: 22g
- Saturated Fat: 6.4g
- Trans Fat: 1.4g
- Polyunsaturated Fat:5g
- Monounsaturated Fat: 8g
- Cholesterol: 24mg
- Sodium: 379mg
- Total Carbohydrates: 58g
- Dietary Fiber: 2.4g
- Sugars: :44g
- Protein: 3.8g
- Calcium: 33mg
- Iron: 3.3mg
- Potassium: 294.3mg
Nigella Chocolate Fudge Cake
Description
Nigella Chocolate Fudge Cake features a blend of plain flour, golden caster sugar, muscovado sugar, cocoa powder, and more. It bakes in 55 minutes and serves 12.
Ingredients
For the cake
For the fudge icing
Instructions
- Set it to 180°C (350°F) or 160°C if using a fan oven.
- Grease and line the bottoms of two 20cm (8 inch) round cake tins with butter and parchment paper.
- In a large bowl, combine flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- In another bowl or large measuring jug, whisk together eggs, sour cream, and vanilla until well mixed.
- In a separate bowl, beat melted butter and corn oil together until just combined.
- Add the dry ingredients to the butter mixture and mix on low speed until combined. Then add the egg mixture and mix until smooth.
- Pour the batter evenly into the prepared cake tins. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the tins on a wire rack for 15 minutes, then turn them out onto the rack to cool completely.
- Either microwave it for 2-3 minutes on medium or melt it in a bowl over simmering water. Let it cool slightly.
- Beat softened butter in a bowl until creamy.
- Gradually add sieved icing sugar to the butter, beating until light and fluffy.
- Gently mix in vanilla extract and melted chocolate until the icing is smooth and glossy.
- Spread about a quarter of the icing on one cake half. Place the second cake layer on top and use the remaining icing to cover the top and sides of the cake, smoothing it with a rubber spatula.
For the icing:
Notes
- Ensure all ingredients are at room temperature before mixing for best results.
Use high-quality cocoa powder and chocolate for a richer flavor.
Grease and line the cake tins thoroughly to easily remove the cakes after baking.