Step by step...
First I greased and lined two 23cm sandwich tins.
I started by sifting plain flour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl and mixing it together.
I then added light brown soft sugar and mixed it in, trying to break up any lumps.
In a pan on a low heat I melted butter then stirred milk, vegetable oil and vanilla extract into it.
I poured the wet ingredients into the dry and mixed it all together well.
I split it evenly between the two tins, I weighed the mixture for extra accuracy.
It baked on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I took them out, removed from the tin and left to cool.
To make the chocolate fudge frosting I heated condensed milk with double cream in a pan on a medium heat until it bubbled. I stirred it for about 5 minutes, then took it off the heat and added butter, dark chocolate and vanilla extract. Once they melted I stirred the mixture and left it to cool completely. It went thicker and very shiny.
I put the first sponge on a cake stand and spread frosting over it. I added the other sponge layer and covered the whole cake with the frosting. You could add extra decoration like raspberries, or white chocolate curls, but I decided to keep the Chocolate Fudge Cake simple in keeping with my classic theme.
My dad was really happy with the Chocolate Fudge Cake and it went down very well! The sponge was lovely and moist, with just the right amount of chocolate flavour to balance out the intense chocolate sweetness of the decadent frosting. This would be amazing warmed up with vanilla ice cream too. It's coincidentally an egg free recipe too, so perfect for anyone with an egg allergy.
Here is my dad with his birthday cake looking very excited!
I managed to snap a quick picture of the cake sliced before it got eaten up!
Recommended equipment & ingredients*
|8" cake tins
|Electric hand mixer
|Round cake tin liners
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For the sponge
- 350 g Plain flour
- 40 g Cocoa powder
- 1 tsp Bicarbonate of soda
- 2 tsp Baking Powder
- ¼ tsp Salt
- 300 g Light brown sugar
- 140 g Butter
- 300 ml Milk
- 1 tsp Vanilla extract
- 150 ml Vegetable Oil
For the icing
- 400 g can Condensed milk
- 200 g Dark chocolate
- 150 ml Double cream
- 50 g Butter
- 1 tsp Vanilla extract
- Grease and line two 23cm sandwich tins (that are at least 2" deep), and pre-heat your oven to 180C(160C Fan)/350F/Gas Mark 4
- Sift the plain flour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl and mix together
- Add the light brown sugar and mix in, trying to break up any lumps
- Melt the butter on a low heat then stir the milk, vegetable oil and the vanilla extract into it
- Pour the wet ingredients into the dry and mix it all together well
- Split the mixture evenly between the two tins, bake for 30 minutes. Take them out, remove from the tin and leave to cool
- To make the chocolate fudge frosting heat the condensed milk with the double cream in a pan on a medium heat until it bubbles. Stir it for about 5 minutes, then take it off the heat and add the butter, the dark chocolate and the vanilla extract. Once they melt, stir the mixture and leave it to cool completely
- Put the first sponge layer on a cake stand and spread frosting over it. Add the other sponge layer and cover the whole cake with the frosting
- Store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cake recipes!
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