Chocolate Fudge Cake




225g (8 oz) butter

225g (8 oz) dark chocolate about 60% cocoa solids

140g (5 oz) cold water

1 tsp coffee granules

225g (8 oz) light muscovado sugar

225g (8 oz) white sugar

80g (3 oz) natural yogurt

3 medium eggs & 1 yolk

125g (4 oz) self-raising flour

125g (4 oz) plain flour

1⁄4 tsp bicarbonate of soda

60g (2 oz) cocoa powder




Preheat oven to 170C / 150C fan/ Gas 3½.


Line an 8" cake tin.


Melt chocolate, butter, coffee granules, sugar & water in a pan over a low heat - as soon as the chocolate has melted take the pan off the heat - if you stick your finger into the mixture, it should feel only slightly warm.


Beat the eggs & yogurt together and add to the mixture. Fold in the flour, bicarb and cocoa powder - the mixture will be very runny, this is normal.

Bake for 1 hr 30 mins.


Cut into three layers and sandwich with ganache.


Coat the cake with melted apricot jam and pour the rest of the ganache over the cake, smoothing it with a palette knife, decorate with chocolate curls.


This a very rich and moist cake which is perfect for celebration cakes.


A little goes a long way mind …..


Don't forget to layer and cover with ganache - recipe here...>>>>>>>>


This recipe also makes 24 rich, dark cupcakes - Thanks to Becky James for discovering this.


(use all self-raising flour instead of part plain for these cupcakes)


Top tip -


Place a chopping board on top of your cakes when they come out of the oven for a neat flat top - leave it there for just a few minutes and then take them out of the tin - cool as normal.