Rich Chocolate Fudge Cake
Deep, fudgy chocolate loaf — melted chocolate and coffee-spiked butter blended with condensed milk, baked low and slow, then bathed in a glossy ganache glaze for that bakery-window shine.
Per serving
Ingredients
- 150 gMaida
- 1/2 tspBaking soda
- 1 tspBaking powder
- 2 tbspCocoa powder
- 150 gDark chocolate, chopped
- 1/3 cupWater
- 100 gButter
- 1 tbspInstant coffee
- 200 mlCondensed milk
- 1/2 cupMilk
- 2 tbspOil
- 100 gDark chocolate (glaze)
- 50 gFresh cream (glaze)
Method
- 1
Sieve together maida, baking powder, baking soda and cocoa powder.
- 2
In a microwave-safe bowl combine chocolate, water, butter and instant coffee. Microwave in 30-second bursts, stirring between, until smooth and glossy. Let cool to lukewarm.
- 3
Whisk condensed milk, milk and oil into the warm chocolate mixture until uniform.
- 4
Fold the dry ingredients into the wet in 3 additions just until no streaks remain. Do not over-mix.
- 5
Pour into a greased and lined 8-inch round tin and bake in a preheated 170°C oven for 35 to 40 minutes until a skewer comes out with a few moist crumbs (not wet batter).
- 6
Cool the cake fully. Heat the cream until just steaming, pour over chopped chocolate, rest 1 minute, then stir to a glossy ganache. Pour over the cake while still pourable and let it drip down the sides. Set 30 minutes before slicing.