Chocolate fudge cake with angel frosting

Chocolate fudge cake with angel frosting

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

Difficulty and servings

For the keen cook

Serves 10

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 1 hr 45 mins

Freezable

Un-iced cake can be frozen

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.

PER SERVING

849 kcalories, protein 7g, carbohydrate 132g, fat 35 g, saturated fat 11g, fibre 2g, sugar 107g, salt 0.47 g

Recipe from Good Food magazine, January 2011.

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Latest comments and suggestions

  • Binder photo Xisca

    06 January 2011

    Xisca rated and commented on this recipe

    1 stars

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

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  • Binder photo heids_74

    11 January 2011

    heids_74 rated and commented on this recipe

    3 stars

    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.

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  • Binder photo mother*ship

    15 January 2011

    mother*ship rated and commented on this recipe

    4 stars

    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 :-)

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  • Binder photo Jannine

    11 December 2011

    Jannine rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Kathleen

    13 February 2012

    Kathleen commented on this recipe

    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

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  • Binder photo Lauren Skinner

    03 July 2012

    Lauren Skinner rated and commented on this recipe

    5 stars

    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

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  • Binder photo bob

    10 August 2012

    bob commented on this recipe

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

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  • Binder photo Bokbites

    20 January 2013

    Bokbites rated and commented on this recipe

    3 stars

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

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  • Binder photo YummyMummy

    13 February 2013

    YummyMummy commented on this recipe

    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!

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Difficulty and servings

For the keen cook

Serves 10

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 1 hr 45 mins

Freezable

Un-iced cake can be frozen

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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PER SERVING

849 kcalories, protein 7g, carbohydrate 132g, fat 35 g, saturated fat 11g, fibre 2g, sugar 107g, salt 0.47 g

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