Decadent Chocolate Fudge Cake Recipe / The Most Heavenly Cake You'll Ever Taste

In a stand mixer with the paddle attached, beat together the butter and sugar until light and fluffy.

In a large mixing bowl, sieve together all your dry ingredients (flour, cocoa powder, baking powder and salt).

Turn your mixer down to a low speed and add your eggs, 1 at a time, beating for about 30 seconds after each addition. Take care not to over-mix. If the mixture starts to curdle, add a few spoonfuls of the dry mix to it.

On a low speed, add a little of your dry ingredients, followed by your wet ingredients (milk and coffee mixture) and repeat until you have used up both mixtures. Mix gently between each addition.

Mix on a medium speed for 30 seconds - a minute. Then take the bowl off of the stand mixer and give it a good mix by hand, making sure to scrape down the sides and the bottom of the bowl, until everything is well combined.

Divide evenly between 2 greased and lined 8" sandwich tins. Bake in the centre of an oven preheated to 170 degrees Celsius for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Heat the butter and plain chocolate in a saucepan on a low heat, stirring continually until smooth and glossy. Take off the heat and allow to cool to room temperature.

In the bowl of your stand mixer, sift together the icing sugar and cocoa powder and pour over your cooled chocolate mixture. Gently whisk together by hand until fully combined, then transfer to the stand mixer with the paddle attachment.

On a low speed, add the milk a little at a time, checking the consistency of your icing between each addition. Once the icing looks thick and glossy it is ready.

Equipment Needed

Spice Level: