Chocolate Fudge Cake
This incredibly rich chocolate cake is so fudgy, moist and dense. Made from 7 simple ingredients, and baked in a loaf pan!
Servings: 10 - 12 slices
Calories: 188kcal
Ingredients
- 4 large eggs separated
- ½ cup (100g) caster/granulated sugar
- ½ cup (90g) dark chocolate coarsely chopped
- 6 tablespoons (85g) unsalted butter
- ¼ cup (25g) cocoa powder
- 3 tablespoons milk
- ½ cup (62g) cake flour*
Instructions
- Preheat the oven to 170C/325F/Gas 3. Grease a 9x5-inch loaf pan, line with parchment paper, and set aside.
- Using a handheld or stand mixer fitted with the whisk attachment, beat the egg whites until frothy.
- Gradually add 1/4 cup (50g) of sugar, and beat until stiff, glossy peaks form. Set aside.
- Add the chocolate and butter to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Add the cocoa powder and milk, and whisk until combined. Set aside.
- Whisk together the egg yolks and the remaining sugar until combined. Add the chocolate mixture and mix until completely combined.
- Fold in the whipped egg whites until combined, then whisk in the flour.
- Pour the mixture into the prepared pan, and tap a few times on the surface to level out.
- Bake for 30 - 35 minutes or until the centre is no longer jiggly - just set. Allow to cool completely in the pan in the fridge before slicing and serving.
Video
Notes
*Don't have cake flour? Measure out 1/2 cup (62g) of plain/all-purpose flour, remove 1 tablespoon, and replace with 1 tablespoon of cornflour/cornstarch. Sift well.
You can make this cake a day in advance. Simply make as instructed and keep in the fridge overnight ready for the next day.
Leftovers will keep fresh in the fridge for up to 3 days.
Nutrition
Serving: 1slice | Calories: 188kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 78mg | Sodium: 29mg | Fiber: 1g | Sugar: 13g