Written By Catherine Parrott

Named for its fudge-like texture, these cakes are a great departure from chocolate cakes which rely on chocolate and butter for their texture and a lovely showcase of good quality cocoa powder if you can get your hands on some.

Here we’re also showcasing the little-know method of “cocoa blooming” which not only enhances the flavour from the cocoa powder but it key in creating a beautifully fudgy texture to the sponge.

RECIPE:


CHOCOLATE FUDGE CAKE BATTER

  • 65g BUTTER

  • 65g OIL

  • 135ml WATER

  • 60g COCOA POWDER

  • 190g CASTER SUGAR

  • 125g PLAIN FLOUR

  • 8g BAKING POWDER

  • 55g WHOLE EGG

  • 65ml MILK

CHOCOLATE FUDGE SAUCE

  • 25g UNSALTED BUTTER

  • 50g LIGHT BROWN SUGAR

  • 300ml DOUBLE CREAM

  • PINCH OF SALT

  • 100g MILK CHOCOLATE

PASSIONFRUIT CREAM  

  • 75g LIGHT BROWN SUGAR

  • 300ml DOUBLE CREAM

  • 4 FRESH PASSIONFRUIT(Reserve 2 for decoration)

BEFORE YOU START …

  • Preheat your oven to 165c (fan oven, 175c for other, less powerful ovens)

  • Set aside your baking ramekins/moulds ready. Lightly spray/grease them with oil.

METHOD:

FOR THE CHOCOLATE FUDGE CAKE BATTER…

Melt the butter oil, water and sugar together, heating until steaming then whisk in the cocoa powder. Cook for 10-15 minutes on a moderate heat until thickened. WE ARE BLOOMING THE COCOA HERE. GETTING THAT FLAVOUR OUT, THICKENING THE MIX. Such lark, such fun we have.

Mix the dry ingredients (the flour and baking powder) together and then gradually pour the warm cocoa mixture gradually, whisking to avoid lumps.

Whisk the egg and milk together and then add to the batter and whisk until smooth. Pipe into your prepared moulds LIBERALLY GREASED, YOU WILL REGRET IT IF NOT LIBERALLY DONE, 2/3 of the way up and then bake for 20-25 minutes or until risen and a knife comes out clean.

Leave to cool for 30 minutes or so before unmoulding carefully YEAH MAYBE MAKE YOUR SAUCES NOW AS THEY COOL? Absolute plot twist, didn’t see that coming…

FOR THE CHOCOLATE FUDGE SAUCE…

Heat the butter, sugar and cream together until the sugar and butter has melted and the mixture is steaming. Pour over the chocolate and mix until smooth.

FOR THE PASSIONFRUIT CREAM…

Combine the cream together with the sugar and whip up until it holds its just holds its shape (you still want it to fall rather than stand to attention when served.) Scoop out 2 Passionfruit and fold through.

TO SERVE: This one is messy, imperfect but super fun to plate. Simply pour over your fudge sauce and caramel cream to serve. Letting the marble together and give off all the delicious naughty vibes.  Bon Voyage on your chocolate fudge journey.

Catherine Parrott
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