This 4 bar chocolate fudge cake is the king of chocolate fudge cakes. It’s made with not one, not two, but four bars of chocolate. Two go into the luscious chocolate sponge and two into the irresistible chocolate fudge icing. Perfect for birthday celebrations, special occasions and chocolate lovers everywhere.
Chop the chocolate into small pieces then place in a heatproof bowl. I find glass or ceramic works best. Suspend the bowl over a pan of hot, but not boiling water. Make sure the bowl doesn't actually touch the water, but that it's well sealed. Once melted, stir and leave to cool slightly.
200 g dark chocolate
Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Creamed the butter and sugar together until your arm is incapable of beating any more and the mixture is light and creamy. For an easier alternative, use electric beaters.
170 g unsalted butter, 350 g soft brown sugar
Beat in the chocolate. Keep the bowl as is for later chocolate melting.
Beat in the eggs yolks, reserving the whites for later use.
Sift in the dry ingredients and stir until just mixed.
370 g flour, ½ tsp baking powder, ½ tsp bicarbonate of soda, ½ tsp salt
Stir in the yoghurt and water, again until just mixed.
250 g Greek yoghurt, 250 ml water
Whisk the eggs whites with a scrupulously clean whisk or electric beaters in a clean bowl until soft peak form. Then fold carefully into the batter with a metal spoon until you can no longer see any white.
Divide the batter between two lined 23cm (9 inch) cake tins or lightly greased silicone moulds. Level the tops and bake in the centre of the oven for 30-35 minutes. The cakes are done when firm to the touch and an inserted skewer comes out more or less clean.
Chocolate Fudge Icing
Chop the chocolate into small pieces. In the same bowl you used before, melt the chocolate and butter together. Stir until smooth.
100 g dark chocolate, 100 g milk chocolate, 30 g unsalted butter
Place the water, golden syrup and cocoa into a small pan. Gently heat and stir until the mixture is smooth.
50 ml water, 2 tbsp golden syrup, 1 tbsp cocoa powder
Remove from the heat and stir it into the melted chocolate together with the cream.
100 ml double cream (heavy cream)
Leave to cool completely then use half of the mixture to sandwich the two cakes together. Spread spread the remainder on top. Decorate with little gold stars, if liked.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.