Chocolate Fudge Cake
Updated: Apr 17
Fudgy but light texture of the crumb, moist, rich and soft chocolate cake with a good balance between sweet and salty. Extra tall, packed with chocolate, infused with orange flavoured double cream, filled with vanilla.
It’s melt-in-your-mouth style of sweet-and-salty chocolate cake. We were searching for a favourite fudge chocolate cake for a while. This is it!
Why it works?
In this cake we wanted eggs, salted butter and chocolate to do most of the work. Only small amount of flour and raising agents is added. The cake is filled with chocolate (the share 400g of it!). Salted butter and coarse sea salt bring out the richness of the chocolate and balance sweet and salty notes in this cake.
We approached this cake recipe in a similar way we bake creamy cheesecakes - pouring boiling double cream (lightly flavoured with orange juice) into the cake batter. This simple trick brings out the fudginess and moisture without killing and washing out the chocolate flavour. To add lightness to the texture, soft meringue is folded into the cake batter. The cake is inserted into the oven at high temperature (to lock in the volume) but then is baked at fairly low temperature (to keep the moisture). We wanted soft but fudgy texture to hold the volume. Oreo base complements the texture and adds to the chocolate-y flavour. As a result you get divine chocolate cake with thin crisp layer on the outside and fudgy but light and moist chocolate crumb.
For a good bake here start with the baking tin. Prepare round and deep cake tin. If you don’t have it - prepare simple collar using parchment paper. This will ensure the cake has best environment to raise tall with minimised risk of a muffin cake top. Use a good quality chocolate and salted butter (Kerrygold or Connacht Gold). Use coarse sea salt in this bake (you will get richer taste than when using table salt; if you opt to use table salt though - reduce the amount to 3/4 tsp). In this bake you want to keep the chocolate batter light and fluffy throughout mixing. Use eggs at room temperature (place eggs in a bowl full of warm water for 5 minutes before baking). Beat eggs, egg whites with sugar using whisk attachment (to achieve fluffy base), but from then on mix using spatula (to keep the fluffy volume intact). If you have weighing scale - measure flour using weighing scale here for best results. The cake top will crack during baking.
*** Update: We have posted this cake few months ago and bakers are split - some absolutely love this chocolate cake and some have issues with this bake! It all goes down to the:
- Temperature of your oven - this is probably the most important thing in this bake. Know your oven - if it runs at higher/lower temperature than indicated you will need to adjust it accordingly. Bake until the cake is set (indicative time is 65-75 minutes but check with the skewer - it should come out gooey and fudgy - not wet or too dry; you may need to bake for another 5-15 minutes depending on consistency; start checking after 65 minutes). If the temperature is too high - the cake will form thick skin on the outside and will be raw inside. So get that temp setting right. Also - to help preventing the skin from forming - place large tray at the bottom shelf of your oven and fill with warm water. The steam will prevent the cake from forming the skin too quickly.
Sprinkle with Dutch Cocoa, serve with ice-cream, lightly whipped double cream and fresh fruit or fruit coulis. Best served warm or at room temperature. If you decide to refrigerate - leave at room temperature for 1 hour before serving. The cake keeps fresh for 3-4 days.
Chocolate Fudge Cake Recipe
Yield: 12 servings
Time: 30min prep + 65-75min baking (or until set)
Tin: 23cm or 26cm round form*
*for best result use deep cake form or prepare baking paper cake tin collar
- 18 (200g) Oreo cookies
- 60g salted butter, melted
- 300g dark chocolate (70% Cocoa)
- 100g milk chocolate (31% Coca)
- 250g salted butter
- 150g (1 cup**) all-purpose flour
- 1/8 tsp baking soda (scant tsp)
- 1/8 tsp baking powder (scant tsp)
- 1 Tbsp (7g) Dutch Cocoa
- 1 and 1/2 tsp coarse sea salt
- 6 large eggs, room temperature
- 200g (1 cup) caster sugar - split 50/50
- 100g (1/2 cup) light brown sugar
- 1 Tbsp vanilla bean paste or extract or seeds from 1 vanilla pod
- 150ml (3/5 cup) double cream (38%)
- 30ml (2 Tbsps) freshly squeezed, clear orange juice
**cup = 250ml cup
1. Preheat the oven to 200C. Brush bottom and sides of the baking tin with soft butter.
2. Prepare crust: Blend biscuits into a powdered mass, add melted butter and combine. Line the bottom of the pan with parchment paper before attaching the sides. Spread the crumbs evenly on the bottom of the pan. Refrigerate for 15 minutes.
3. Melt chocolate: Melt salted butter with dark and milk chocolate. Set aside - you will use lukewarm.
4. Prepare dry ingredients: Sift flour with baking soda, baking powder, Dutch Cocoa. Mix in coarse sea salt. Set aside.
5. Prepare fluffy cake base: Mix 100g (1/2 cup) caster sugar with 100g (1/2 cup) light brown sugar). Transfer 2 large eggs and 4 egg yolks into your main mixing bowl (reserve 4 egg whites for Step 6). Using whisk attachment or hand held mixer beat eggs on medium speed until fluffy (1 minute), then start adding brown sugar mixed with caster sugar (add 1-2 Tablespoons at a time). Beat on medium speed until fluffy and pale (5 minutes). Add vanilla bean paste - mix for few seconds until incorporated. Set aside.
6. Beat egg whites: In a separate bowl beat 4 egg whites with 100g (1/2 cup) caster sugar to stiff peaks - firm but not too dry (beat egg whites on low speed for 30 seconds, then add sugar; 1 Tbsp at a time until all sugar is fully incorporated).
7. Combine: In 3 turns add lukewarm, melted chocolate (from Step 3) to your fluffy cake base (from Step 5) - fold in using spatula. Add sifted flour (in 2 turns) and gently fold in until incorporated (few stirs - don’t over mix). In a small pot mix double cream with orange juice and bring to boil. Pour boiling double cream into the rest of ingredients and using spatula fold in until incorporated (few stirs). As a last step gently fold in beaten egg whites (few stirs). Transfer the batter to the tin.
8. Bake: Place the cake in the oven and immediately reduce the temperature to 165C (145C fan forced oven). To prevent the cake from forming thick skin too quickly - place large tray on the bottom shelf of your oven and fill with warm water. Bake for 65-75 minutes or until set. Check with the skewer - it should come out gooey and fudgy but not wet or too dry; bake longer if not fully set. Once baked, take out from the oven, let the cake cool for 20-30 minutes before removing from the baking tin.