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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 Dr. Oetker Fine Cooks 72% Extra Dark Chocolate
  • 100 g Dr. Oetker Fine Cooks 35% Milk Chocolate
  • 250 g Plain Flour
  • 275 g Caster Sugar
  • 300 ml Buttermilk
  • 125 g Unsalted Butter softened
  • 3 Medium Eggs beaten
  • Dr. 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
  • 300 g Dr. Oetker Fine Cooks' 35% Milk Chocolate
  • 450 ml 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.