• Tanya Carneiro

Chocolate Fudge Cake (Gluten Free option read notes)

Updated: May 6, 2020

OH GLORY! HEAVEN IN EACH BITE !

My Supermoist Chocolate Fudge Cake is to die for , it is so fluffy and heavenly it melts in your mouth! Sinfully delicious , and such a wonderful childhood memory...I make this cake at least once every 3 months when I am in need of a quick yet satisfying pudding-esque treat.


The best part about this cake, aside from the flavour and texture - is that this wonderful sweet treat is made in ONE BOWL!


Start this cake a day before you intend on serving this , if possible... because the texture & deep chocolatey flavour matures in the fridge overnight !



This is the perfect simple dessert to whip up for a mid-week dessert or if you have a last minute dinner party planned.

 

Serves 8

Ingredients 1 Cup Self Raising Flour (Loose Cup Not Packed) 1 Cup Granulated Table Sugar 1/4 Cup Unsweetened Cocoa Powder (Unsweetened Natural Cocoa) 1/4 Teaspoon Salt 1 Large Egg 1/2 Cup Vegetable Oil 1/2 Cup Buttermilk (Full Cream Milk + 1 Tsp White Vinegar) 1/2 Cup Hot Water (Not Boiling) Frosting 2.5 Tablespoons Unsalted Butter 1/4 Cup Unsweetened Cocoa Powder 3/4 Cup Powdered Sugar 1 Tablespoons Milk 1/2 Teaspoon Vanilla Extract Note : Gluten Free Self Raising Flour can be used as a substitute for the Self Raising Flour.

 

Directions:

Cake: Line an 8" square cake pan with baking paper Preheat oven to 160deg Celsius with the fan on In a large mixing bowl, whisk together flour, sugar, cocoa, and salt until well combined Add egg, oil, and buttermilk and whisk well until the batter is thick like brownie batter. Do not overmix. Add hot water into the bowl and whisk gently until the batter is smooth. Do not overmix Pour into prepared pan. Tap gently against the counter to release any air bubbles. Bake for 25 to 30 minutes OR until the toothpick inserted in few places comes out clean. Cool the cake in its tin until room temp / slightly warm . Make frosting in the meantime. Frosting : Melt butter in a glass bowl via a microwave then whisk in cocoa powder until smooth and combined. Put the bowl back into the microwave for another 5 seconds and whisk again (DO NOT burn or the cocoa will bitter) Whisk in icing sugar until the desired thickness is reached (you may not use the whole qty specified) Add the vanilla extract and whisk again. Chill the frosting in your fridge until the cake has cooled a bit in its tin (it has to be room temperature) Assembly : Pour the glaze over the cake whilst it is in the pan , and move the pan around so it covers most of the surface without you interfering with a spatula or spoon. Let it sit for 5 minutes , then remove the cake from the tin and store the cake in your fridge (on a plate covered ).

Heat your slice of cake in a microwave & serve warm with vanilla ice cream or even custard !



 

RECIPE NOTES:


Note : if you do not have Self-Raising Flour then mix below ingredients until well combined and sift it once : 1 cup all purpose flour 1 tsp baking soda 1/2 tsp baking powder Note : if you do not have Buttermilk – mix 1 tsp white vinegar into regular milk and let it sit 10 minutes This cake improves with time .. so try and bake it a day in advance so you get the optimal flavour and texture that makes this cake what it is !

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