Recipe: The Ultimate Chocolate Fudge Layer Cake

Indulgent and delicious!

Una Kavanagh

Recipe: The Ultimate Chocolate Fudge Layer Cake

Doesn’t it look amazing? We all need a treat once in awhile, and if you’re planning on treating yourself to a slice of cake, why not make it the most delicious one ever?

This glorious, indulgent fudge cake is oozing with amazing, rich chocolate and is perfect for those who are prone to having the sweet tooth.

Courtesy of Dr. Oetker, the recipe may look like it has a lot of steps, but believe us when we say that it’s worth it!

Ingredients (12 servings )

For the recipe Ultimate Chocolate Fudge Layer Cake

For the Cake:

200g Dr. Oetker Fine Cooks Dark Chocolate (7 oz)
250g Plain Flour (9 oz)
275g Caster Sugar (9 ½ oz)
300 ml Buttermilk (½ pt)
125g Unsalted Butter (4 ½ oz) softened
Medium Eggs x 3 beaten
Dr. Oetker Bicarbonate of Soda Sachets x 2 (2 tsp)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)

For the Decoration:

200g Dr. Oetker Fine Cooks Dark Chocolate (7 oz)
200g Dr. Oetker Fine Cooks’ Milk Chocolate (7 oz)
450 ml Double Cream (¾ pt) at room temperature

Method:

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line 3 x 20cm (8 inch) Victoria sandwich tins.
Break the Dark Chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the pan of water and leave aside for 10 minutes to cool.
Meanwhile, put all the other ingredients, except the decoration ingredients, in a large bowl and mix well together until well combined. Beat in the melted chocolate.
Divide the mixture between the prepared tins and smooth the tops. Put the tins on baking trays and bake in the oven for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely.
To decorate, break the Dark and Milk Chocolate into a large heatproof bowl and melt as above. Remove the bowl from the pan of water and leave to cool for about 20 minutes until slightly warm.
Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy.
Sandwich the 3 sponges together using 2/3 of the chocolate cream and place on a serving plate. Spread the remaining cream on top and leave in a cool place for several minutes to firm before serving. For a firm finish, chill the cake for 30 minutes before serving.

Recipe courtesy of Dr. Oetker. See more of our recipes of great treats, drinks and meals on Her.ie here.