chocolate cake with fudge frosting

  • 250g unsalted butter, chopped and softened
  • 1⅓ cups (320g) firmly packed brown sugar 
  • 4 eggs 
  • 2 cups (300g) plain (all-purpose) flour 
  • 3 teaspoons baking powder 
  • ⅓ cup (35g) cocoa powder 
  • 1 cup (250g) sour cream
  • 250g dark (70% cocoa) chocolate, melted and cooled slightly

fudge frosting

  • 180g dark (70% cocoa) chocolate, finely chopped 
  • ⅔ cup (160ml) pure cream, hot
  • 40g unsalted butter, softened
  1. Preheat oven to 160°C (325°F). Lightly grease and line a 24cm round springform cake tin with non-stick baking paper.
  2. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until light and creamy. Add the eggs and beat for 2 minutes or until light and fluffy. Sift in the flour, baking powder and cocoa, add the sour cream and chocolate and beat on low speed until just combined.
  3. Pour the mixture into the prepared tin and bake for 1 hour or until just set. Allow to cool in the tin.
  4. To make the fudge frosting, place the chocolate in a heatproof bowl and pour over the cream. Stir until smooth. Add the butter and stir until combined. Allow the frosting to stand at room temperature until thickened and is spreadable.
  5. To serve, place your cake on a cake stand or serving plate and spreading over the fudge frosting. Serves 8–10

Photography: Chris Court

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