Chocolate fudge cake with angel frosting

Chocolate fudge cake with angel frosting

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(6 ratings)

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Cooking time

Prep: 1 hr Cook: 1 hr, 45 mins

Skill level

For the keen cook

Servings

Serves 10

The ultimate in indulgence, this chocolate fudge cake looks like a star with American-style frosting and bakes in just one tin

Nutrition and extra info

Additional info

  • Un-iced cake can be frozen
Nutrition info

Nutrition per serving

kcalories
849
protein
7g
carbs
132g
fat
35g
saturates
11g
fibre
2g
sugar
107g
salt
0.47g

Ingredients

  • 250g dark chocolate, broken into chunks - standard supermarket chocolate is fine
  • 300g self-raising flour
  • 300g light, soft brown sugar, plus 2 tbsp
  • 50g cocoa
  • 200ml sunflower oil, plus a little extra for greasing
  • 284ml soured cream
  • 3 eggs
  • 1 tsp vanilla essence

For the angel frosting

  • 500g white caster sugar
  • 1 tsp vanilla extract
  • 1 tbsp liquid glucose
  • 2 egg whites
  • 25g icing sugar, sifted

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Method

  1. Heat oven to 160C/fan 140C/gas 4 and grease and line a deep, 20cm round cake tin. Whizz the chocolate in a food processor until crumbs. Tip the flour, sugar, cocoa, oil, 150ml soured cream, eggs, vanilla and 150ml water into the largest mixing bowl you have. Whisk with an electric whisk until smooth, then quickly stir in 150g of your whizzed-up chocolate bits. Scrape into a tin, and bake on the middle shelf for 1 hr 20-1 hr 30 mins, or until a skewer inserted in the centre comes out clean. Cool in the tin.
  2. While the cake is baking, make the icing. Combine remaining chocolate bits and soured cream with 2 tbsp soft brown sugar in a small saucepan and heat, stirring, until the chocolate is melted and you have a smooth icing. Leave to cool.
  3. When the cake is cool, slice it into 3 even layers. Spread 2 layers with chocolate icing.
  4. To make the angel frosting, put the sugar, vanilla and liquid glucose in a pan with 125ml water. Bring to the boil and cook just until the sugar has melted and the syrup turns clear. Take off the heat. Meanwhile, beat the egg whites until stiff, then continue beating, gradually pouring in the hot sugar syrup in a steady stream, until the mixture is fluffy and thick enough to spread – this might take a few mins as the mixture cools. Beat in the icing sugar. Work quickly and spread a tiny bit over each chocolate-covered layer. Assemble cake and swirl remaining frosting over entire cake.

Recipe from Good Food magazine, January 2011

Comments, questions and tips

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Comments

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beccakitchen's picture

does this icing ever turn hard or does it always stay soft?

ebony143's picture

Having read the comments, I decided not to follow the recipe, but as I loved the white frosting v dark chocolate cake look, I decided to create my own version! I used the Dark Chocolate Wedding Cake recipe and made American Frosting (with a tub of base frosting and 1kg of icing sugar from my local cake supplies shop). Once made, I took 1/4 of the frosting and added coca until it tasted chocolatey and then filled and decorated the cake as above. The result was a beautifully moist, rich, dark chocolate cake with soft frosting that wasn't too sweet at all. If you like the look of this cake but are put off as I was....try this! I sold the whole cake in slices and received lots of good feedback. Hope this helps. Happy Baking!

lynetteab's picture
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Very moist and tasty. I used 250g sugar and 200g chocolate. Delicious, but expensive to make.

asdaasda's picture

absolutely awsome ............... not!!!!!!!!!!!!

laurenskinner's picture
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This cake was very easy to make, the sponge was lovely and moist. Although the icing looks and tastes really good I found there to be too much. I shall definitely be making this again for a special occasion

ks_cooking's picture

just made this cake and WOW it is the best ever but i did halve the sugar as recommended by others on here and boy i was pleased i did i just made it as i had some time on my hands and it is definatly a special occasion cake, i also found i had to cook the cake for a further 10 mins

jgarforth1981's picture
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This recipe makes a nice moist cake and its very easy in that all the ingredients go into a bowl and you whisk together. I agree that it is important that you read all the way through the method before you start as only a portion of the ingredients get used initially. Far too much angel frosting though! Did anyone else have difficulty with it setting?! All in all a fantastic cake but the 'sugariness' of the frosting meant that there was little depth of flavour and I ended up feeling quite sickly afterwards.

mother_ship's picture
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No problems with the sponge, it was nice and moist (made it in the processor) used 50g less sugar so it wasn't overly sweet --- which was just as well as I only made a half quantity of the angel frosting and there was masses of it and it was tooth achingly sweet, but in a good way :-)

heids_74's picture
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I made this cake for my husband's birthday for him and some friends! It went down a storm. Very yummy and not at all crumbly.

sapastanaga's picture
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I tried this recipe and it turn into a very crumby cake. I won't try again.

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