The Ultimate Chocolate Fudge Cake with Cream Cheese Icing

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Preparation info

  • Difficulty

    Easy

  • Serves

    8–10

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About
30 Mins Preparation Time
35 Mins Cooking Time
1 Hr Resting Time

Much denser than my other buttermilk chocolate cake, the genoise in this cake has the added richness of chocolate and cocoa powder. You need a little dexterity to make this cake, but it is worth the trouble.

Ingredients

For the cake:

  • 100 g ( oz) dark chocolate
  • 180 g ( oz) plain (all-purpose) flour
  • 100 g ( oz) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 100 g ( oz/1 cup) almond meal
  • 200 g (7 oz) unsalted butter
  • 275 g ( oz/1⅓ cups) demerara sugar
  • 4 eggs, lightly beaten
  • 150 ml (5 fl oz) buttermilk
  • 1 teaspoon natural vanilla extract

For the cream cheese icing:

  • 100 g ( oz) chocolate, roughly chopped
  • 300 g (10½ oz) cream cheese
  • 100 g ( oz) unsalted butter, softened
  • 725 g (1 lb oz) icing (confectioners’) sugar, sifted
  • 150 g ( oz) unsweetened cocoa powder
  • 2 teaspoons natural vanilla extract

Method

MAKE THE CAKE. Preheat the oven to 180°C (350°F/Gas 4). Butter two cake tins, 20 cm (8 inches) in diameter and about 4 cm (½ inches) deep, then line the base with baking paper.

MELT THE CHOCOLATE IN A MICROWAVE OR DOUBLE BOILER (IN A MIXING BOWL PLACED OVER A SAUCEPAN OF GENTLY SIMMERING WATER). Sift the flour, cocoa and baking powder into a mixing bowl. Add the almond meal and combine.

IN ANOTHER MIXING BOWL, BEAT THE BUTTER WITH THE DEMERARA SUGAR UNTIL THE MIXTURE IS PALE AND DOUBLES IN VOLUME. Add the eggs one by one, beating between each addition. If the mixture curdles at this stage, add 1 tablespoon of the flour and cocoa mixture. Add the buttermilk, melted chocolate and vanilla extract. Mix together well, then gradually fold in the flour-cocoa mixture, lifting the batter with a spoon.

DIVIDE THE BATTER EQUALLY BETWEEN THE CAKE TINS AND BAKE FOR 30–35 MINUTES. The top of the cakes should be firm and rounded. To check whether they are done, insert the blade of a knife into the middle; it should come out clean.

TAKE THE CAKES OUT OF THE OVEN AND LET THEM COOL A LITTLE BEFORE TURNING THEM OUT ONTO ARACK TO COOL COMPLETELY. Once they are cool, remove the baking paper and cut them in half horizontally.

MAKE THE ICING. MELT THE CHOCOLATE IN A MICROWAVE OR DOUBLE BOILER. Combine the other ingredients in a mixing bowl and beat using an electric beater, starting on a low speed. The mixture should be light and mousse-like. Add the melted chocolate.

USING A SPATULA, SPREAD ICING ALL OVER EACH CAKE HALF, THEN PLACE THEM ON TOP OF EACH OTHER TO BUILD THE CAKE AND ICE THE TOP. The quantities may seem enormous, but be generous! If you don’t like icing as much as I do, halve the quantities and only lightly ice the cakes, just between each layer and on top. Let the cake rest for 1 hour in the fridge before serving.