Fudgy chocolate cake

Fudgy chocolate cake

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(10 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Cuts into 8-10 slices
An irresistible combo made with soured cream to make it extra moist and doubly delicious!

Nutrition and extra info

  • Freeze un-iced

Nutrition: per slice (10)

  • kcal532
  • fat33g
  • saturates13g
  • carbs51g
  • sugars35g
  • fibre4g
  • protein7g
  • salt0.8g
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Ingredients

  • 150ml sunflower oil, plus extra for the tin

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 100g dark chocolate, broken into chunks
  • 200g self-raising flour
  • 200g light muscovado sugar
  • 6 tbsp cocoa powder
  • 100ml soured cream
  • 2 large egg
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee, dissolved in 1 tbsp hot water
  • 1 Cadbury Flake, crumbled, to decorate

For the icing

  • 100g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g icing sugar
  • 50g cocoa powder, sifted
  • 1-2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Method

  1. Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.

  2. Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.

  3. To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.

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Comments (14)

rawnam's picture
0

The texture was okay but the taste was awful. The strongest flavour in the cake was the sunflower oil...yuk! I think the cake would taste better using butter instead of oil. Also the icing wasn't great, I think it needed some real melted chocolate, instead of all the cocoa powder.

danmax100's picture

Rubbish cake, not sweet enough and has a very funny aftertaste, I'm not sure if this is down to oil being used rather than butter. I like so many others didn't do a butter cream, but a chocolate ganash, but this just added to its bitter taste. In the bin I'm afraid, look for a cake which uses butter and melted chocolate, rather tan cocoa, and you will have a sweeter cake. But ideal for those who want a more bitter, darker feel to their cakes. I made in two 8" rounds sandwich tins and iced the middle of the cake, but it a moist rather than light and crumbly cake, so this is not strictly necessary. I wont make again, but easy to make.

pinkfluffychic's picture
1

Not impressed at all, complete waste of ingredients. The cake hardly rose and does have quite a strange taste to it. It may be because of the amount of cocoa powder added in, so it tastes slightly bitter.
The best bit about the cake is the icing, but I didn't use the recipe and instead made a simple chocolate ganache (200ml double cream and 200g dark chocolate).

janice88's picture

Of what relevance to the recipe are the last 3 posts?????

I would like to make this cake and am interested to read the feedback before doing so. Can we stick to the subject? Haven't you heard of e-mail?

anacabanna's picture
4

I have made this cake today, instead of dark chocolate i used galaxy chocolate....delicious.

helensmith's picture
1

Very disappointing far too heavy and ended up in the bin

dideto's picture
5

Forgot to rate.

dideto's picture
5

Made this 2 times for my daughter birthday and then for her party very nice everybody liked it.

reborncook's picture

made at weekend and was disapointed - found it heavy and had an aftertaste none of us liked, pity cos its easy to make

lolaypop's picture
5

The icing makes this cake!

jarrestr's picture
2

Made this but was not over impressed but then I'm not really a chocolate person. Made it as a birthday cake and didn't use the suggested icing. Would not make it again, foung it heavy and very rich.

suwinders's picture
5

Hubby's new favourite. So easy to make and not overly rich.

auspicious's picture
4

Pretty quick. Best thing about this cake is not over powering sweetness. I've added almond flakes to decorare as well as Cadbury flake.

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