What the fudge? This chocolate fudge cake with caramel icing will make your guests line up for seconds, thirds and fourths. It’s perfectly moist, gooey and utterly delicious!
Chocolate fudge cake with caramel icing
Ingredients
- 330 g (2 cups) cake flour
- 180 g white sugar
- 50 g (¼ cup) light brown sugar
- 60 ml (¼ cup) quality cocoa powder
- 10 ml (2 tsp) baking powder
- 5 ml (1 tsp) baking soda
- 2,5 ml (½ tsp) salt
- 3 large eggs
- 125 ml (½ cup) + 30 ml (2 tbsp) sour cream
- 15 ml (1 tbsp) vanilla extract
- 170 g (¾ cup) unsalted butter, melted and cooled
- 125 ml (½ cup) sunflower oil
- 330 ml (1 cups) chilled water
Caramel icing
- 60 g butter
- 125 g (¾ cup) dark brown sugar
- 60 ml (¼ cup) milk
- 2,5 ml (½ tsp) caramel extract
- 260 g (2 cups) icing sugar, sifted125ml (½ cup) sunflower oil
- 330 ml (1 cups) chilled water
Instructions
Preheat the oven to 180°C. Grease and line the bottom of 2 x 20cm cake tins.
Using a large bowl, mix the flour, sugars, cocoa, baking powder, baking soda and salt. Whisk the eggs, sour cream and vanilla in a separate bowl until blended.
Beat the melted butter and oil until just blended, then beat in the water. Add the dry ingredients all at once andmix together on a slow speed. Add the egg mixture and mix again until everything is blended.
Pour the cake batter into the prepared tins. Bake the cakes for 45 – 50 minutes, or until a cake tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely before icing.
For the icing, melt the butter and sugar in a saucepan, add the milk and cook for 2 minutes, stirring.
Remove from the heat, add the caramel extract and the sifted icing sugar and mix well to a smooth consistency.
Cool slightly before spreading over the cake. Do not allow the icing to get cold before icing or it will not spread. Spread over the cake with a palette knife and allow it to set as it cools.
ALSO SEE: Ricotta and lemon cakes
Cake recipe adapted from Nigella Lawson.
