Deadly and Decadent Double Choc Fudge Cake
My Double D Choc Fudge Cake is decadent and deadly! Super moist and deadly because you won’t just want one slice! Ideal for afternoon teas or double up the ingredients to make an amazing celebration cake. This cake uses oil instead of butter and I think it’s preferable. The oil ensures a beautifully moist sponge whilst the creaminess that is lost from omitting butter in the sponge is gained from the cream and butter in the ganache. It’s a win win! I’m not a fan of fancy cake decorating as quite frankly I don’t have the patience but feel free to go crazy with piping the ganache and making your cake look beautiful. I’m happy with using a palette knife to smother the sponges with the gorgeous ganache and just pile a handful of mini marshmallows in the middle.
- Bake the cakes and make the ganache a good few hours before you plan to serve as there is quite a lot of cooling required.
- ‘The ganache can be frozen so I make a double batch. This ensures I have extra ganache should I need it.
- ‘The coffee that is added does not come through in the final taste. It merely enhances and enriches the chocolate flavour
What You Need
For the cakes
2 very fresh large eggs
400g caster sugar
225g plain flour
85g cocoa powder
1 and half tsp baking powder
1 and half tsp bicarbonate of soda
2 tsp vanilla extract
125 ml vegetable oil
250ml boiling water
For the ganache
240ml Double cream
150g milk choc chips
150g dark choc chips
2 tablespoons espresso coffee
Pinch of salt
Mini marshmallows to decorate
How To Make It
- Heat oven to 180 degrees Centigrade. Grease and line 2 8 inch sandwich pans
- Put all the ingredients except for boiling water in a large bowl and mix well until smooth and combined
- Add boiling water bit by bit. Mix until smooth
- Pour mix into the tins and bake for 25 minutes or until a skewer inserted into the centre of the cakes comes out clean
- Remove from the oven and cool in the tins
- Place cream and butter into a pan and heat until the butter is melted and the cream is heated through. Don’t allow to boil.
- Add Choc chips, coffee and salt to a large bowl. Pour over the cream mixture. Stir until smooth.
- Allow to cool at room temperature for about 3 hours. The ganache will be the consistency of Nutella when it is ready to be used.
- Using a palette knife spread some ganache over one of the sponges and sandwich together with the other sponge.
- Now spread the remaining ganache all over the cake using a palette knife to smooth
- Pile a handful of mini marshmallows onto the centre of the cake and enjoy!