Ultimate Chocolate Fudge Layer Cake

 This is it: the ultimate chocolate fudge cake by Dr. Oetker. It's got three layers of the most moistest, richest chocolate cake imaginable, sandwiched together with lashings of decadent chocolate cream for a truly indulgent cake.

Brought to you by Dr. Oetker

 

Ultimate Chocolate Fudge Layer Cake

Preparation time: 80 minutes Makes: 12 For the Cake:

  • 100 g Dr. Oetker Fine Cooks 72% Extra Dark Chocolate (7 oz)
  • 100g Dr. Oetker Fine Cooks 35% Milk Chocolate (7 oz)
  • 250 g Plain Flour (9 oz)
  • 275 g Caster Sugar (9 ½ oz)
  • 300 ml Buttermilk (½ pt)
  • 125 g Unsalted Butter (4 ½ oz) softened
  • Medium Eggs x 3 beaten
  • Oetker Bicarbonate of Soda Sachets x 2 (2 tsp)
  • 5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)

For the Decoration:

  • 100 g Dr. Oetker Fine Cooks 72% Extra Dark Chocolate (7 oz)
  • 300 g Dr. Oetker Fine Cooks' 35% Milk Chocolate (7 oz)
  • 450 ml Double Cream (¾ pt) at room temperature

Method:

  1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line 3 x 20cm (8 inch) Victoria sandwich tins.
  1. Break the Dark and Milk Chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the pan of water and leave aside for 10 minutes to cool.
  1. Meanwhile, put all the other ingredients, except the decoration ingredients, in a large bowl and mix well together until well combined. Beat in the melted chocolate.
  2. Divide the mixture between the prepared tins and smooth the tops. Put the tins on shelves in the oven and bake for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely.
  1. To decorate, break the Dark and Milk Chocolate into a large heatproof bowl and melt as above. Remove the bowl from the pan of water and leave to cool for about 20 minutes until slightly warm.
  2. Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy. 
  1. Sandwich the 3 sponges together using 2/3 of the chocolate cream and place on a serving plate. Spread the remaining cream on top and leave in a cool place for several minutes to firm before serving. For a firm finish, chill the cake for 30 minutes before serving.

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