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
Nigella’s Chocolate Fudge Cake
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Cake
- 2 2/3 cups all-purpose flour
- 3/4 cup plus 1 tablespoon granulated sugar
- 1/3 cup light brown sugar
- 1/4 cup best-quality cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup plus 2 tablespoons sour cream
- 1 tablespoon vanilla extract
- 3/4 cup unsalted butter melted and cooled
- 1/2 cup canola oil
- 1 1/3 cups chilled water
Fudge Frosting
- 6 ounces bittersweet chocolate minimum 70 percent cocoa solids
- 1 cup plus 2 tablespoons unsalted butter softened
- 1 3/4 cups confectioners' sugar sifted
- 1 tablespoon vanilla extract
Instructions
Cake
- Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
- In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared pans.
- Bake the cakes for 25 to 30 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
Icing
- Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
- In another bowl beat the butter until it's soft and creamy and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. Gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
- Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.
Nutrition
Amanda Formaro
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Peggy says
Followed the recipe exactly, and found the cake to be dry, dense and without much chocolate flavor. The frosting was ok, but the entire cake is too much labor for the results.
Claire says
I add 50g of 70% dark chocolate to the cake batter and IMHO it’s the most delicious fudge cake ever.
Amanda Formaro says
I love that, dark chocolate is my favorite :)
Cara says
I made this today for my daughter’s birthday after getting the recipe from the book, I came across your page when looking for reviews on the frosting. I cooked it at 160C in a fan oven for 50 minutes. I thought it could have been a mis-type, but I generally would trust Nigella with my life so I went for it! The cake came out fine (I think, it’s still cooling as I type) – no burnt bits, just starting to come away from the edges of the pans and a toothpick came out clean first time.
If you compare it to her “Old Fashioned” recipe, this one is a much denser cake – more flour, and way, way more wet ingredients, which would lead to a longer bake time.
I have high hopes for when I get round to icing this one – the way the batter looked in my mixer when I added the egg/sour cream mix made me want to dive in!
rae says
it turned out really moist and light, the icing was lovely too, thank you :)
Amanda Formaro says
So glad you loved it, thank you Rae!
mia says
that is so good
Desi says
What a beautiful cake! This just may get me to like chocolate cake (I know, I'm wierd!). I wanted to let you know about my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week :)
http://steaknpotatoeskindagurl.blogspot.com/2011/07/my-first-giveaway.html
Foodness Gracious says
Yip, I too haven't stumbled upon "the" perfect chocolate cake but this one I may try and if your willing to share it may become my chocolate decadence,
Thanks for the tasty post!!
Erin says
Oh my gosh! This sounds heavenly! I could eat it right now for breakfast!
ladybehindthecurtain.com says
This looks so good. I'm hosting a recipe only link party today called "Cast Party Wednesday". This recipe would be a perfect addition. I would love it if you came by and shared some of your recipes with us.
Thanks,
I hope to see you there!
Tricia @ SweeterThanSweets says
That looks sooo yummy! I want to taste it right now. =) (Found you via Someday Crafts' linky)
Kirsten @ Mushki Loves says
Hi! I pinned this! Oh my yummines!
Thanks!
Kirsten
http://www.mushkiloves.blogspot.com
Confessions of a Stay at Home Mommy says
Oh yum! I would love it if you would link up to my Tuesday Confessional link party going on now: http://www.craftyconfessions.com/2011/07/tuesday-confessional-link-up-2.html. I hope to see you soon!
~Macy from Confessions of a SAHM
-Kasey says
Chocolate is seriously my guilty pleasure. This cake looks delicious. Seriously will be adding this one to the list of things to try!
Claire @ Claire K Creations says
I've made Nigella's Devil's food cake and it was so delicious it's become a regular. I'll have to give this one a go too.
The Procrastobaker says
mmmm this looks like death by chocolate in an altogether very positive way! next time i need to rustle up a choccy cake i think i might well give this one a go, thank you :)
sumika says
keeper!
Lauren at Keep It Sweet says
That cake looks amazing, great choice for Father's Day!
Relish says
This Cake is the tasty and my family loves it.. Thanks
Averie @ Love Veggies and Yoga says
Oh that cake just looks divine! And I made my recipe for this month's secret recipe club, I took the pics, I edited them, and I am chomping at the bit to post…but have almost 3 weeks to wait :)
Thanks for organizing it!
Blog is the New Black says
Looks delicious and gorgeous!