Chocolate Fudge Cake

Tune In for the Fudgiest Hit of the Week! 📻🍫

Craving a sweet track that hits all the right notes? We are throwing it over to the kitchen decks with this legendary Chocolate Fudge Cake by baking superstar Benjamina Ebuehi. It is light, fluffy, and completely loaded with a bassline of rich, glossy ganache.

Turn the oven up to 180°C (160°C Fan / Gas 4), grab your mixing bowls, and let’s get this remix started!

🛒 The Backstage Rider (Ingredients)

For the Main Act (The Cake):

• 175g (6oz) Dark chocolate (70% cocoa solids) – The rockstar of the show, chopped fine.
• 275g (9¾oz) Plain flour – Keeping it grounded.
• 1 tsp Baking powder & 1 tsp Bicarbonate of soda – For that maximum volume boost.
• A pinch of salt – To balance the high notes.
• 135g (4¾oz) Unsalted butter – Room temperature, ready to mingle.
• 275g (9¾oz) Light brown soft sugar – For that deep, soulful bassline.
• 2 large Free-range eggs – Beaten, but still enthusiastic.
• 300ml (10fl oz) Milk – Chill-free (room temp only!).
• 1 tsp Vanilla extract – The hype man.

For the Encore (The Chocolate Ganache):

• 175g (6oz) Dark chocolate – More chocolate? Always..
• 250ml (9fl oz) Double cream – To make things silky smooth.

🎸 The Setlist (Method)

1. Prep the Stage: Grease and line two 20cm/8in deep sandwich cake tins.
2. Meltdown: Melt your dark chocolate over a saucepan of boiling water (don't let the bowl touch the water, no burnt tracks here!). Let it cool down.
3. The Dry Mix: Sift flour, baking powder, and bicarb together, then throw in the salt. Set aside for its big entrance.
4. Pump Up the Volume: Whisk the butter and brown sugar until pale and fluffy. Slowly add the eggs. If it starts to curdle, toss in a teaspoon of your flour mix to save the track.
5. The Ultimate Collab: Whisk in the cooled melted chocolate, vanilla, and half the milk. Gently fold in half the flour. Add the rest of the milk, fold in the remaining flour, and keep the vibe smooth.
6. Airtime: Divide between tins and bake for 30–35 minutes until springy to the touch. Cool on a wire rack.
7. The Remix (Ganache): Pour hot, steaming double cream over your chopped chocolate. Leave it alone for 30 seconds, then stir from the middle out until glossy.
8. The Grand Finale: Once everything is cool, sandwich the sponges together with half the ganache, and smoother the top with the rest.

DJ's Pro Tip: Do NOT rush the cooling process, or your glorious ganache will slip right off the record!