How to make Chocolate Fudge Cake - The chocolate fudge makes this cake extra special.

This recipe is from the book Cakes and Bakes.

Main Ingredients : Dark Chocolate (डार्क चॉकलेट), Refined Flour

Cuisine : Fusion

Course : Desserts

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Chocolate Fudge Cake checkout Grilled Dark Chocolate Sandwich, Choconut Fudge, Cookie Ice Cream, Chocolate Truffles . You can also find more Desserts recipes like Chocolate Flan, Baked Cheesecake, Fruit Tart, Chocolate Pudding.

Chocolate Fudge Cake Recipe Card

Chocolate Fudge Cake

Prep Time : 26-30 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chocolate Fudge Cake Recipe

  • Dark Chocolate 115 grams

  • Refined Flour 1 cup

  • Refined flour (maida) 1 1/4 cups

  • Baking powder 1 1/4 teaspoons

  • Quail softened 150 grams

  • Vanilla essence 1 teaspoon

  • Eggs beaten 3

  • Hung yogurt 2/3 cups

  • Chocolate curls to decorate

  • For icing

  • Dark chocolate chopped 115 grams

  • Unsalted butter 60 grams

  • Powdered sugar 1 cup

  • Hung yogurt 6 tablespoons


Step 1

Preheat the oven to 190ºC/375ºF/Gas Mark 5. Grease an eight-inch round sandwich cake tin and line the base with greaseproof paper. Sift the flour and baking powder together and set aside. Melt the chocolate in a heatproof bowl, or in a pan over a pan of simmering water.

Step 2

Alternatively, melt the chocolate in a bowl in a microwave oven on HIGH for one minute. Cream the butter with the sugar until light and fluffy. Beat in the vanilla essence, then gradually add the beaten eggs, beating well after each addition.

Step 3

Stir in the melted chocolate and hung yogurt evenly. Fold in the flour. Pour the batter into the prepared cake tin and bake for twenty to twenty five minutes, or until firm to the touch. Turn out onto a wire rack to cool. When completely cold, cut the cake in half horizontally.

Step 4

To make the icing, melt dark chocolate as above. Stir in the powdered sugar and hung yogurt. Stir the mixture with a rubber spatula until smooth; beat until the icing begins to cool and thicken slightly.

Step 5

Use about a third of the mixture to sandwich the cooled cake halves. Working quickly, spread the remaining icing over the top and decorate with chocolate curls.

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MasterChef Sanjeev Kapoor

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