A moist chocolate fudge cake sponge, topped & filled with THE BEST chocolate frosting you will ever make!

Ingredients

Cake Ingredients

• 225 g dark chocolate
• 225 g unsalted butter
• 1 tbsp instant coffee granules
• 175 g plain flour
• 25 g cocoa powder
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 200 g white/golden caster sugar
• 200 g light brown sugar
• 4 medium eggs
• 75 ml buttermilk

Chocolate Frosting

• 250 g unsalted butter (not stork)
• 500 g icing sugar
• 50 g cocoa powder
• 1 tsp vanilla extract
• 100-125 ml evaporated milk

Decorations

• Sprinkles
• Anything!

Method

For the Cake!

• Preheat the oven to 160ºc/140ºc fan and grease & line two 8″/20cm cake tins – leave to the side.
• In a heatproof bowl, microwave the dark chocolate & butter until melted
• Pour the coffee granules into 125ml boiling water and mix – add the coffee to the chocolate/butter mix and stir well until smooth!
• In a separate large bowl add the flour, cocoa powder, baking powder, bicarb, sugars and mix well, so the ingredients are all mixed with each other well
• Mix the eggs with the buttermilk – and then add all the ingredients together and stir
• Pour the mixture into the two tins and bake in the oven for 35–40 minutes (can take a little longer in some ovens)
• Once baked, leave to cool in the tin and remove afterwards

For the Frosting!

• With an electric mixer with the paddle attachment, beat the butter until it is very smooth and supple (couple of minutes)
• Gradually add the icing sugar & cocoa powder alternatively with the evaporated milk until all is incorporated and add the vanilla essence – beat for a couple of minutes so it’s extra smooth & creamy.
• The more evaporated milk you add, the more runny it’ll be, and I have found about 100ml-125ml is perfect for me! If it’s a little hotter weather, however, you may find you need less!

For the Decoration!

• Decorate your cake how you like and ENJOY! I spread half my buttercream on the first cake, add the second sponge and repeat!
• And then I sprinkle on all sorts of sprinkles!

Notes

• This cake will last for 3-4+ days at room temp
• You can freeze this cake for 3+ months 
• Recomendations:
  cocoa powder
  dark chocolate 
  cake tins 

From https://www.janespatisserie.com/2015/08/28/chocolate-fudge-cake/, viewed 15-Feb-2025.