This cake may look innocent with its milk chocolate frosting, but no! This cake is deep, dark and fudgy, for serious chocolate lovers. Why settle for 1 type of chocolate when you can have two? 😀
What do we have here, you may ask. Well, we have an obscenely moist dark chocolate cake topped with a creamy, luscious milk chocolate frosting.
I can’t believe this is my first chocolate cake recipe on BtD, what has happened over the past year and a half?!
I love chocolate cake, especially if it is like this one; soft, moist and dark. This cake is not the sweetest in the world, I don’t really like overly-sweet cakes. I think I have trained myself to like less-sweet things. If you asked me two years ago to make this cake, I probably would have doubled the sugar amount! If you like your cake to be a bit more on the sweeter side, add 30g extra caster sugar to the batter.
What makes this cake so darn moist and completely irresistible are the wet ingredients. Oil, eggs, milk, and yogurt give this cake the fudge-like quality.
I prefer to use oil rather than melted butter as oil is more “wet”.
Also, I like to use butter in a bake when it contributes to the flavor, like in vanilla cakes but because of the amount of cocoa used, you wouldn’t taste the butter.
The yogurt adds richness, the milk adds smoothness and the eggs add stability. Every ingredient has an important job to do!
Look how fudgy it is!
Cocoa powder gives the cake the rich chocolate flavor.
There is nothing worse than biting into a dry, bland chocolate cake; a waste of money and time.
However, if you crave a chocolate cake with plenty of flavors, this one definitely fits the bill!
If you make my Dark Chocolate Fudge Cake Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the cake 100ml oil, like sunflower For the frosting 30g butter, at room temperature
How do you make Dark Chocolate Fudge Cake
125ml milk, I used semi skimmed
60g plain yogurt
1 tsp. instant coffee granules
135g self raising flour
50g cocoa powder
115g caster sugar, I used golden
40g soft brown sugar
65g icing sugar
10g cocoa powder
30ml double cream
For the cake
100ml oil, like sunflower
For the frosting
30g butter, at room temperature