Ultimate chocolate fudge layer cake

It’s Week Three of my ten-week Dr. Oetker #EvenBetterBaking series, in collaboration the gorgeous Stacey Solomon and this week, I have a gorgeous, decadent triple layer chocolate fudge cake to show you.

With simple, elegant decoration and a deeply smooth frosting – it’s a real show stopper.

Here’s how to make this ultimate chocolate fudge layer cake.

Ingredients

For the cake:

• 100 g (3.5 oz) Dr. Oetker Fine Cooks 72% Extra Dark Chocolate
• 100 g (3.5 oz Dr. Oetker Fine Cooks 35% Milk Chocolate
• 250 g (9 oz) Plain Flour
• 275 g (9.5 oz) Caster Sugar
• 300 ml (0.5 pint) Buttermilk
• 125 g (4.5 oz) Unsalted Butter softened
• 3 Medium Eggs beaten
• 2 tsp Dr. Oetker Bicarbonate of Soda Sachets
• 1 tsp Dr. Oetker Madagascan Vanilla Extract

For the Decoration:

• 100 g (3.5 oz) Dr. Oetker Fine Cooks 72% Extra Dark Chocolate
• 300 g (10.5 oz) Dr. Oetker Fine Cooks’ 35% Milk Chocolate
• 450 ml (0.75 pint) Double Cream at room temperature

Instructions

1. Preheat the oven to 180°C (160°C Fan, 350F, Gas Mark 4). Grease and line the bottom of 3 x 20cm (8 inch) Victoria sandwich tins.
2. Break the Dark Chocolate 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.
3. 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.
4. 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.
5. 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.
6. Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy.
7. 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.

Enjoy! Who will you share this delicious chocolate fudge layer cake with?

Next up, why not try this wonderful combination of brownies and cookies!

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Here’s that ultimate chocolate fudge layer cake recipe again in a printable format.

Print Recipe

4.75 from 4 votes

Ultimate chocolate fudge layer cake

A delicious, indulgent, impossibly chocolate fudge layer cake.

Prep Time1 hr 20 mins

Cook Time30 mins

Total Time1 hr 50 mins

Course: cakes and bakes, Cookies

Keyword: cake, cakes, chocolate cake, fudge

Servings: 12

Author: Emily Leary & Dr. Oetker

Ingredients

For the Cake:

• 100 g (3.53 oz) Dr. Oetker Fine Cooks 72% Extra Dark Chocolate
• 100 g (3.53 oz) Dr. Oetker Fine Cooks 35% Milk Chocolate
• 250 g (8.82 oz) Plain Flour
• 275 g (9.7 oz) Caster Sugar
• 300 ml (10.14 floz) Buttermilk
• 125 g (4.41 oz) Unsalted Butter softened
• 3 Medium Eggs beaten
• Dr. Oetker Bicarbonate of Soda Sachets x 2 2 tsp
• 5 ml (1.01 tsp) Dr. Oetker Madagascan Vanilla Extract 1 tsp

For the Decoration:

• 100 g (3.53 oz) Dr. Oetker Fine Cooks 72% Extra Dark Chocolate
• 300 g (10.58 oz) Dr. Oetker Fine Cooks’ 35% Milk Chocolate
• 450 ml (15.22 floz) Double Cream at room temperature

Instructions

• Preheat the oven to 180°C (160°C Fan, 350F, Gas Mark 4). Grease and line the bottom of 3 x 20cm (8 inch) Victoria sandwich tins.
• Break the Dark Chocolate 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.
• 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.
• 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.
• 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.
• Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy.
• 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.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

This is a commissioned post for Dr. Oetker. Recipe & photography courtesy of Dr. Oetker.

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