EASY Chocolate Fudge Cake Recipe- The Scran Line

Preheat a fan forced oven to 150C / 300F (170C / 340F for no fan). Spray two 20cm / 8-inch cake tins with oil and line the bottom with baking paper. Set aside.

Melt butter and chocolate - Add the dark chocolate and butter to a heatproof bowl and microwave for 30 seconds at a time, stirring each time until melted and smooth.

Add sugar and oil - Add the oil, vanilla extract and caster sugar and mix using a spatula until combined. Add the eggs and whisk until well combined.

Add dry ingredients - Next, run the flour, cocoa powder, baking powder, bicarbonate soda and salt through a sieve over the chocolate mixture. Use a spatula to mix through until no dry ingredients are showing.

Add boiling water - To a jug, add the boiling water and instant coffee powder. Stir to combine. Add to the cake batter and mix using a whisk.

Bake - Split the batter between the two baking tins and place in the middle rack of your oven. Bake for 40 -45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 20 minutes before transferring to a cooling rack to cool completely.

To layer - Place the first cake layer on a serving plate. Spread 1/4 of the ganache on top.

Finish decorating - Add the second layer and cover the entire cake with the remaining ganache. To finish decorating, use a piping bag fitted with a Wilton 1M piping tip to frost random swirls on top of the cake.

Equipment Needed

Spice Level:

Dietary