Chocolate Fudge Cake

This is our richest, chocolatiest, moistest cake ever. No one will be able to resist a slice. Recipe courtesy of Essentials Magazine.

12 servings

Medium 40 Minutes



For the recipe  Chocolate Fudge Cake

For the Cake:

150 g Unsalted butter
150 g Light Muscovado Sugar
150 g Plain Flour
2 Dr. Oetker Fine Dark Cocoa Powder x 2 sachets (50g)
2 Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
2.5 g Dr. Oetker Bicarbonate of Soda (½ tsp)
142 g Soured Cream
30 ml Golden Syrup (2 tbsp)
15 g Dr. Oetker Madagascan Vanilla Paste (1 tbsp)
Dr. Oetker Wafer Daisies
2 Medium Eggs

For the Filling:

100 g Unsalted butter Softened
200 g Icing Sugar
5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
50 g Dr. Oetker 35% Milk Chocolate melted
50 g Dr. Oetker 72% Extra Dark Chocolate melted

For the Ganache:

150 ml Double Cream
75 g Dr. Oetker 35% Milk Chocolate
75 g Dr. Oetker 72% Extra Dark Chocolate




Chocolate Fudge Cake

Grease and line two 18cm sandwich tins. Heat the oven to gas mark 4/180°C. Cream the butter and sugar in a bowl, then sift in the dry ingredients.


Whisk together the eggs, soured cream, syrup and vanilla extract, then beat into the cake mix.


Divide between the tins and bake for 20-25 mins. Cool in the tins, then transfer to a cooling rack.


For the ganache, heat the double cream until hot, but not boiling; add the chocolate and leave to melt. Stir briefly until smooth and leave to cool.


Whisk all the buttercream ingredients together then use to sandwich the cakes. Cove the top and sides of cake with the ganache and decorate with Wafer Daisies.

Nutritional Information for the recipe Chocolate Fudge Cake

Per Serving Per 100 g / ml
Energy 2315 kJ
553 kcal
1838 kJ
439 kcal
Fat 35.72 g 28.35 g
Carbohydrate 51.39 g 40.79 g
Protein 5.50 g 4.37 g

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