Fudgy Chocolate Cake | Chocolate Cake without Cocoa Powder - this cake is super fudgy and moist, with the meringue chocolate buttercream is so creamy and the flavour is so delicious. I’ve had fudgy cake at a café and this cake turned out to be just like that texture which I love. I love how the meringue buttercream turned out as well and well balanced with the overall cake. I’ve added a little coffee to the cake but that’s totally optional. My house smells like a café. This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. When you move the cake out of the fridge, just let it sit in room temp for at least 30 minutes, the fudgy cake will be moist and softer again. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Fudgy Chocolate Sponge Cake
Two 7-inch round pan
180g [1½ cup] cake flour
4g [1 tsp] baking powder
140g [¾ cup + 1 tbsp] dark chocolate melt
113g [½ cup] unsalted butter
180g [¾ cup + 2 tbsp] caster sugar
60g [¼ cup] plain oil
1 tsp vanilla extract
2 large eggs
180g [¾ cup] hot water
5g [1 tbsp] instant coffee
• Chocolate Swiss Meringue Buttercream
100g [⅓ cup + 1 tbsp] egg whites
120g [½ cup + 2 tbsp] caster sugar
80g [½ cup] chocolate melt
200g [¾ cup + 2 tbsp] unsalted butter
syrup
[1 tbsp sugar + 2 tbsp hot water]
Piping tip: 9C
Instructions:
• Fudgy Chocolate Sponge Cake
1. Preheat oven at 160°C/320°F.
2. Sift the dry ingredients: cake flour and baking powder. Set aside.
3. In a bowl, add dark chocolate melt and butter. Place it over a double boiler. Heat until they are completely melted.
4. While the mixture is still hot, add sugar, oil and vanilla extract. Mix until well combined.
5. Transfer the mixture into a larger bowl and let it cool completely.
6. Add the eggs, one at a time.
7. Add the instant coffee into the hot water. Mix until all the coffee is dissolved.
8. Add the sifted ingredients into the batter in 2 batches, alternate with the hot coffee mixture. Mix until combined.
9. Add the hot coffee mixture into the batter in 2 batches, alternate with the sifted ingredients. Mix until combined.
10. Divide the batter evenly into 2 7-inch round pans. Using a weighing scale is optional.
11. Bake in preheated oven at 160°C/320°F for 35-40 minutes or until the inserted skewer comes out clean.
12. Let the cake cool on the cooling rack.
• Chocolate Swiss Meringue Buttercream
1. In a large mixing bowl, add the egg whites and sugar.
2. Place the bowl over a double boiler.
3. Heat the mixture on low heat.
4. Whisk continuously throughout the whole process.
5. Whisk until the mixture reaches 65°-70°C / 150°-158°C.
6. Remove the bowl from the double boiler.
7. Place the chocolate melt bowl into the hot water pot. Let it sit for at least 5 minutes to melt the chocolate.
8. Meanwhile, with an electric mixer, mix the egg white on high speed. Mix until the meringue is completely cool and turn stiff peaks. This process will take about 10 minutes. As you are mixing, the temperature of the meringue will come down. Use your hand to feel the bottom of the bowl. If the bowl is still warm, keep going.
9. On the meringue is completely cool, gradually add the butter cube one at a time while you’re mixing the mixture.
10. It is normal if you find the mixture start to break down, continue adding the butter until finish. The buttercream will come together and become stiff and firm.
11. The cream is ready for use.
• Assemble the Cake (refer to video)
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