Nigella’s Fudge Cake is made with flour, sugar, cocoa powder, baking powder, bicarbonate of soda, salt, eggs, sour cream, vanilla extract, butter, corn oil, and water, and topped with luscious fudge icing for a chocolatey treat that takes 1 hour and 25 minutes to be ready!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Fudge Cake Recipe:
- Rich Chocolate Flavor: This cake delivers a deep, intense cocoa taste in every bite, making it a chocolate lover’s dream.
- Moist and Tender Texture: The combination of sour cream and melted butter ensures a perfectly balanced, soft, and luscious crumb.
- Easy to Follow: The recipe is straightforward and foolproof, even for novice bakers, with simple steps that yield impressive results.
- Decadent Fudge Icing: The smooth, creamy topping made from dark chocolate and butter adds a luxurious finish, making the cake irresistibly indulgent.
❓ What Is Nigella’s Fudge Cake Recipe?
Nigella’s Fudge Cake is a rich, moist chocolate cake combining flour, sugar, cocoa powder, baking powder, bicarbonate of soda, salt, eggs, sour cream, vanilla extract, butter, corn oil, water, and topped with chocolate fudgy icing.
🥚 Nigella Fudge Cake Ingredients
For The Cake:
- 400 grams of plain flour
- 250 grams of golden caster sugar
- 100 grams of light brown muscovado sugar
- 50 grams of 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 of icing sugar (sifted)
- 1 tablespoon vanilla extract
🥮 How To Make Nigella Fudge Cake
- Preheat oven to 180°C (160°C Fan)/350ºF/gas mark 4.
- Butter and line two 20cm (8 inch) sandwich tins.
- In a large bowl, combine 400g plain flour, 250g golden caster sugar, 100g light brown muscovado sugar, 50g cocoa powder, 2 tsp baking powder, 1 tsp bicarbonate of soda, and ½ tsp salt.
- In another bowl, whisk together 3 large eggs, 142ml sour cream, and 1 tbsp vanilla extract.
- Beat together 175g melted butter and 125ml corn oil, then beat in 300ml chilled water.
- Add dry ingredients to the butter mixture and mix on slow speed. Add egg mixture and blend until smooth.
- Divide batter between tins. Bake for 50-55 minutes, or until a tester comes out clean. Cool in tins for 15 minutes, then turn out to cool completely.
- Melt 175g dark chocolate, and let cool. Beat 250g softened butter until creamy, gradually add 275g sifted icing sugar and beat until fluffy. Mix in 1 tbsp vanilla extract and melted chocolate until smooth.
- Spread a quarter of icing on one cake layer, and top with the second layer. Cover the top and sides with the remaining icing.
💭 Recipe Tips
- Use Room Temperature Ingredients: Ensure eggs, sour cream, and butter are at room temperature for a smoother batter and better texture.
- Cool the Chocolate: Allow the melted chocolate to cool before adding it to the icing to prevent it from melting the butter and losing the desired consistency.
- Sift Dry Ingredients: Sift the flour, cocoa powder, baking powder, and bicarbonate of soda to avoid lumps and ensure even mixing.
- Chill Before Serving: For cleaner slices and enhanced flavor, chill the cake in the refrigerator for at least an hour before serving.
🍨 What To Serve With Fudge Cake?
Serve Fudge Cake with a cup of hot chocolate, fresh berries, a scoop of vanilla ice cream, a dollop of whipped cream, or a glass of caramel milkshake.
🎚 How To Store Leftovers Fudge Cake?
- In The Fridge: Store leftover fudge cake in an airtight container for up to 5 days.
- In The Freezer: Wrap leftover fudge cake in plastic wrap and freeze for up to 3 months.
🥵 How To Reheat Leftovers Fudge Cake?
- In The Oven: Warm leftover fudge cake slices on a baking sheet at 200°F for 15 minutes.
- In The Microwave: Heat leftover fudge cake slices in a microwave-safe plate on medium power for 30 seconds.
FAQs
What’s the difference between chocolate cake and fudge cake?
Fudge cake boasts a denser, richer texture, distinct from the lighter, fluffier layers of traditional chocolate cake, offering a velvety indulgence.
What is fudge icing made of?
Fudge icing consists of dark chocolate, butter, icing sugar, and vanilla extract, blended to a smooth, creamy consistency.
Why does my fudge cake come out dry?
Your fudge cake may turn out dry if the oven temperature is slightly too high, leading to rapid moisture loss.
How do you know if fudge cake is fully cooked?
Check the fudge cake’s doneness by inserting a toothpick into the center; if it comes out clean, the cake is cooked.
Try More Nigella Lawson Recipes:
Nigella Fudge Cake Nutrition Facts
Amount Per Serving
- Calories 320
- Saturated Fat 6g
- Cholesterol 10mg
- Sodium 230mg
- Potassium 135mg
- Total Carbohydrate 42g
- Dietary Fiber 1g
- Sugar 32g
- Protein 2g
Nigella Fudge Cake
Description
Nigella’s Fudge Cake is made with flour, sugar, cocoa powder, baking powder, bicarbonate of soda, salt, eggs, sour cream, vanilla extract, butter, corn oil, and water, and topped with luscious fudge icing for a chocolatey treat that takes 1 hour and 25 minutes to be ready!
Ingredients
For The Cake:
For The Fudge Icing:
Instructions
- Preheat oven to 180°C (160°C Fan)/350ºF/gas mark 4.
- Butter and line two 20cm (8 inch) sandwich tins.
- In a large bowl, combine 400g plain flour, 250g golden caster sugar, 100g light brown muscovado sugar, 50g cocoa powder, 2 tsp baking powder, 1 tsp bicarbonate of soda, and ½ tsp salt.
- In another bowl, whisk together 3 large eggs, 142ml sour cream, and 1 tbsp vanilla extract.
- Beat together 175g melted butter and 125ml corn oil, then beat in 300ml chilled water.
- Add dry ingredients to the butter mixture and mix on slow speed. Add egg mixture and blend until smooth.
- Divide batter between tins. Bake for 50-55 minutes, or until a tester comes out clean. Cool in tins for 15 minutes, then turn out to cool completely.
- Melt 175g dark chocolate, and let cool. Beat 250g softened butter until creamy, gradually add 275g sifted icing sugar and beat until fluffy. Mix in 1 tbsp vanilla extract and melted chocolate until smooth.
- Spread a quarter of icing on one cake layer, and top with the second layer. Cover the top and sides with the remaining icing.
Notes
- Use Room Temperature Ingredients: Ensure eggs, sour cream, and butter are at room temperature for a smoother batter and better texture.
Cool the Chocolate: Allow the melted chocolate to cool before adding it to the icing to prevent it from melting the butter and losing the desired consistency.
Sift Dry Ingredients: Sift the flour, cocoa powder, baking powder, and bicarbonate of soda to avoid lumps and ensure even mixing.
Chill Before Serving: For cleaner slices and enhanced flavor, chill the cake in the refrigerator for at least an hour before serving.