I’ve made several chocolate cakes from scratch, many have been good, but none have really been “the one”, that keeper that everyone in the family liked. I recently made Nigella’s Old Fashioned Chocolate Cake. That was very good, and the frosting was pure amazingness, but after making this Chocolate Fudge Cake, I think we may have found the one!
I decided to make this cake for Father’s Day this year and I’m really glad that I did. Everyone loved it, perfectly moist and my husband loved the frosting. I originally saw this in one of Nigella’s book, I just don’t remember which one. I checked about 5 of them out from the library at once and before I knew it they were due back. So I went through and googled the ones I wanted to make and bookmarked them. Turns out this was from Nigella Bites. This was one of them.
HOWEVER, whoever added this recipe to the Food Network website definitely had to have typed the baking time wrong. It says 45-50 minutes and I knew that was impossible. So I baked the cake for 30 minutes and it was perfect. The only slight adaptation that I made was to use 5 ounces of bittersweet chocolate and one ounce of unsweetened. I did that because Nigella’s recipe suggests using a minimum of 70% cocoa solids, but I only had 60%. So I improvised :) I did buy some Lindt extra dark chocolate yesterday so I can make this again, and this time it’s 85% cocoa solids. Looking forward to seeing if there’s a difference.
When I frosted this cake I chose to go with a smooth finish, then I ran an icing spatula up from the bottom vertically to create the lines on the sides. For Father’s Day I topped the center with Milk Duds, hubby’s favorite candy, and poked in a few decorations. Delicious!
Nigella’s Chocolate Fudge Cake
slightly adapted from Nigella Bites