Search This Blog


Sunday, March 28, 2010

Chocolate Fudge Cake

So here is why I almost didn't sleep this past week.  I had to bake, bake and bake. There wasn't much cooking other than fixing some easy meals but a lot of baking.   My daughter and husband have their birthdays in the same week, so I really had to bake.  Ok, if I had to be honest, I could have just bought the stuff, but that would be too easy.  Instead, I decided to challenge myself and bake it all.  First, I had to bake some muffins for my daughter's playgroup and I have followed a muffin recipe from Delia for the muffins.  As usual, me being me, ended up changing it slightly and made it a chocolate muffin with Smarties on top.   My little girl has ordered it like that, so there had to be smarties involved.  I also had to double the amount of all the ingredients that were given in the recipe, because the original is for mini muffins.  In the end the muffins looked like these in the picture below.  I definitely recommend this recipe as it's very chocolate rich and very light at the same time.

Then I had to make a cake for my daughter's birthday.  She wanted a chocolate cake with chocolate on it and in it and over it.   My nightmare was that it would turn out to be a disaster as it happens in most of my baking cake attempts.  I looked up all my recipe books for all kinds of chocolate cake recipes.  I searched the internet for all sorts of chocolate cakes.  Although I was very determined to follow the recipe this time, I couldn't find anything that I can follow from the beginning to the end. In the end I decided to try something out by taking something from each recipe that I thought might work.  It was a little risky but well...  In the end it was probably the best cake I have ever baked.  The cake photo you see above was taken at one o'clock in the morning.  It took me almost 5 hours to do it and most of that was waiting for things to cool down, but it was all worth it in the end.

For the cake:

4 eggs
200 g butter  ( a little less than a cup of butter)
175 g sugar (makes a little less than a cup of sugar)
a pinch of salt
3 tablespoons of cocoa powder
1 teaspoon of baking powder
300 ml milk (about 1,5 cup of milk)
350 g flour ( about 3 cups of flour)
For the frosting:

400 g dark chocolate - roughly chopped (70% cocoa chocolate) (makes about 2,5 cups)
300 g crème fraîche - (about 1,5 cups)
150 g butter (about 1/2 cup)

The cake:
Start with melting the butter in a sauce pan and leave it to cool down.  Whisk the eggs for about 2-3 minutes then add the sugar.  When the mixture gets thick and creamy, whisk in the butter very slowly, then add the milk.  In another large bowl, mix the flour, baking powder, salt and the cocoa powder.   Afterwards add the dry ingredients to the egg mixture and stir.  Put this mixture in a 24 cm (9¨) cake pan and put it in a pre-heated oven at 180° (350° F - gas mark 4) for about 45 minutes.   Afterwards leave it to cool for a while before you slice it into 3 horizontal pieces to make your 3 layers. 

The frosting:

First, you need to melt the chocolate in a bowl, that is sitting on a saucepan of simmering water.   The bowl shouldn't touch the water.  Allow the chocolate melt slowly and once it's all melted remove it from the heat and stir in the butter.  Butter will melt with the heat of the chocolate.  When the butter is all melted, add the crème fraîche to the mixture and stir it really well.  Allow the sauce to cool down a little until it's creamy enough to spread. 

When you are ready to finish the cake, spread some of the chocolate sauce on the first layer, put the second slice of the cake then spread that one also with some of the chocolate sauce.  Finally put the last slice on top and spread the rest of the sauce on the cake with the help of a palette knife or a spatula.  
Leave it to cool for few hours before you serve.  You can also add some other decorating items on top of the chocolate sauce, such as crushed walnuts, almonds or coconuts, etc.  I had to put some candy animal figures for my daughter on this one (which are not pictured here). 

You can keep this cake in the refrigerator up to 5 days. 

Enjoy your chocolate feast.


  1. I ve tried it... it was delicious!!!!

  2. Hey Sanem! Thanks for posting this great recipe! I tried it and my cake came out well ... it tastes really nice. But I'll have to redo the icing. Everything seemed fine with melting the chocolate. I don't have a double boiler so melted it in a small saucepan inside a bigger one with about an inch of boiling water in it. The chocolate was fine as I took it off the heat. I mixed in the butter and that was fine. Then I put in the creme fraiche and it all separated ... I had to throw it out. I wonder what I did wrong? I'm going to give it another go tomorrow. Also, the icing tasted a bit bitter using 70% cocoa chocolate, but I wonder if the flavour was down to the stuff all separating. Thanks for any advice you could spare! xx Tamara

  3. Hi Tamara, Thanks very much for feedback. I've checked the recipe again. You can try two things. One is you can wait until the chocolate and butter mixture is a little bit cooler. (3-5 min) Then add the creme fraiche. It may also be a good idea to take out the creme fraiche from the fridge a little earlier so that it gets to room temperature before mixing in. The original recipe calls for about 1-2 tablespoons of creme fraiche. I used more in order to make the frosting lighter and more to be able to cover the cake nicely. Another thing I checked is the sugar percentage of the chocolate. 100 gr of it has 27 g sugar in it so the frosting wasn't bitter. If yours was too bitter then you can also try to use a chocolate with less cocoa percentage. Please let me know how it all turns out. I really appreciate your comment. Looking forward to hear from you again. Thanks. Sanem

  4. Thanks Sanem! This time I melted the chocoalte in a bowl over the boiling water as you suggested. I covered the bowl with the saucepan lid. I think if steam gets in this can mess it up. Then I stirred while it cooled, added the butter, stirred some more. Finally when the creme fraiche went in it was fine. It's so lovely and smooth! Nothing like what you get in a shop. It tastes good, still not quite as sweet as I'd like and that might be down to the chocolate I'm using. I bought Green & Black's, which is a popular one in the UK that you might remember from when you lived here. Nothing like Swiss chocolate of course. :) I'm not sure how many grams of sugar as it's not listed on the wrapping. It's not too bad for my first attempt and it looks beautiful at least! Thanks again. xx

  5. Thanks for the reply Tamara. I'm glad it turned out ok this time. :)

  6. My son wishes exactly this muffin! If it is to be got possibly the recipe. Thank you very much!


  7. Hi Andrijana,
    Here is a link to the original recipe for the muffins. I just replaced the hazelnuts with smarties and I have doubled the ingredients as this recipe is actually for mini muffins. I hope this helps and your son enjoys the muffins.