Chocolate Fudge Cake is so much chocolaty and spongy cake which is the most favorite cake of everyone. No matter what is your age but you will definitely love to enjoy this chocolate delight. The unique taste of this chocolate fudge cake will convince you to try this delicious recipe at your home. This chocolate fudge cake needs dark chocolate and coco powder to create and enhance the chocolaty flavor. I strongly recommend to use the chocolate of a good quality if you want to create the authentic chocolate fudge taste. Let’s make this mouthwatering recipe by following these steps.

Ingredients:

For Chocolate Sponge:

All-purpose Flour                   ½ Cup

Ground Sugar                        ½ Cup

Coco Powder                         ½ Cup

Melted Butter                          ½ Cup

Vanilla Essence                     1 tsp

Baking Powder                      1 tsp

Eggs                                       2

For Chocolate Fudge:

Fresh Cream                          1 Cup

Dark Chocolate                      1 Cup

Coco Powder                         ½ Cup

Sugar                                      ½ Cup

For Chocolate Ganache:

Fresh Cream                          1 Cup

Chocolate Chips                    ½ Cup

Butter                                      1 tbsp

Coffee Syrup:

Water                                      1 Cup

Coffee                                    2 tsp

Sugar                                      2 tbsp

For Garnishing:

Walnut (Crushed)                  1 Cup

Method:

Making Chocolate Cake Sponge:

To make chocolate fudge cake sponge, beat butter and sugar in a large bowl to make a fluffy batter. Now add eggs one by one and keep beating. In a separate bowl, sift all dry ingredients properly including all-purpose flour, coco powder and baking powder. Now add this mixture of dry ingredients into the eggs batter. Add vanilla essence and mix well with a spatula. Heat up the oven at 200 degree centigrade. Take a cake mold and coat it with flour from inside. Now pour the cake batter into the cake mold and bake it in the oven for 20 to 25 minutes.

Note: You can check your cake sponge with a toothpick by inserting the toothpick in the center of the cake. If the sponge is ready toothpick will come out dry otherwise it will be covered with the cake batter. Once cake sponge is ready, keep it aside to cool down at the room temperature.

For Chocolate Fudge:

Take a deep bowl and add fresh cream, sugar and dark chocolate in it. Now boil some water in a large pot and place the chocolate and cream bowl in the center of the pot. Make sure that the bottom of the bowl does not touch the pot. Cook this mixture on a medium flame and keep stirring. When chocolate is mixed properly with the cream, add coco powder to bring a thick consistency. Now keep this mixture aside to cool down.

For Chocolate Ganache:

Mix fresh cream and chocolate chips in a bowl and melt them on water bath on a medium flame. When everything is mixed properly and a dark chocolaty sauce is ready, add butter and mix well. This butter is added to bring some shine on this chocolate ganache. Now keep this aside.

Coffee Syrup:

Boil two cups of water in a pot and add coffee and sugar in it. Boil until all ingredients are dissolved properly. Turn off the heat and keep it aside. This syrup is used to soak the cake sponge before dressing.

Assembling Chocolate Fudge Cake:

To assemble a chocolate fudge cake, Take the cake sponge and slice it into two equal halves. Now soak both of the cake slices with the coffee syrup we just prepared. Make sure that the coffee syrup is not too hot. Now take chocolate fudge batter. It becomes thick after cooling down. Mix it well and apply it in between both cake slices. Also apply on the cake sides and level it with a spatula to make a smooth cake surface. Now drizzle chocolate ganache on the cake top. It will run down from the cake sides and will cover the whole cake. You can garnish the cake with walnuts or any other dry fruit of your choice. Chocolate Fudge Cake is ready to eat. Serve it fresh or keep it inside the refrigerator for one or two days.