The most delectable and most yummiest cakes made until is this Dark Chocolate Fudge Cake!…..Dark Chocolate Fudge Cake is moist, delicious, great texture and tempting. The frosting of this cake is similar to chocobar coating of chocobar icecream. My family and my cute pet loved them. I had loads of fun while making this Dark Chocolate Fudge Cake. It actually melts in your mouth hence the name Melting Moments. The outer crust is firm and crispy inside its soft yum yum cake.
It’s been long I didn’t bake cakes. As I was busy making cookies, salads and other stuff. I tried peri peri masala and didn’t get a chance to click them. Its over as my mom used all peri peri masala. So I gotto make it fresh again.
This Dark Chocolate Fudge Cake is a treat for chocoholic as it consists of cocoa, dark chocolate chunks and chocolate frosting. So the interior and exterior of the cake is filled only with chocolates. Interesting naa!
I am too excited to share hence impatient to write more 🙂
Total Time: 15 mins making+30 mins baking+2 mins frosting
Serves: 10 to 12 people
Ingredients:
- 100 gms cocoa powder
- 100 gms dark chocolate chunks
- 50 gms chocolate paste
- 150 gms margarine / olive oil
- 300 gms flour (I have used wheat flour 150gms and refined flour 150 gms)
- 2 t/s baking powder
- 3 tbsp corn flour
- 1 t/s salt
- 4 tbsp milk
- 1 egg
- 150 gms brown sugar/icing sugar/castor sugar
- 2 tbsp jam any flavor
- 1/2 cup hot water
- 14 to 16 crushed walnuts
- 1/2 cup pumpkin seeds
- 1 tbsp vanilla essence
- 200 gms dark chocolate chunks
- 50 gms icing sugar
- 50 gms chocolate paste
- 100 gms margarine/butter/olive oil
Method:
Preheat oven at 180°C exactly ten mins before baking. Grease the pan all over with butter Or olive oil. Place a parchment paper at the bottom.
Sift all dry ingredients into another bowl (flour, salt, baking powder, corn flour).
Take a microwave bowl. Combine chocolate paste, chocolate chunks, jam, water, milk, butter/margarine, cocoa powder, sugar. Microwave for a minute on high power.
Whisk the above mixture with a beater Or with a fork Or spatula. Mix all nicely. Now add egg and beat until it dissolves.
Add dry ingredients into the wet ingredients into batches of three. Fold the mixture well with a spoon Or spatula. Lastly add walnuts, pumpkin seeds and vanilla essence. Again fold the batter nicely.
Pour the batter into the greased pan. Bake in preheated oven at 180°C for about 25 to 30 mins Or once skewer comes out almost clean.
Allow the cake to cool down.
Unmould the cake gently. In the meanwhile lets make the frosting.
Frosting/Icing:
Take a microwave bowl. Combine chocolate paste, chocolate chunks, butter and icing sugar. Microwave on high power for 2 mins. The mixture should be smooth and without any lumps.
Pierce the cake with a fork all over. Spread the smooth batter all over the cake with the help of knife Or spoon. The mixture would be nice thick. Keep in fridge. Once the frosting cools down it will be firm and will be similar to a choco bar coating.
Tip:
- You could skip chocolate paste if not available and replace with plain chocolate
- Nuts are optional I have used for nutty flavor
- Please don’t overbake the cake unless you want hard cake.
Enjoy Dark Chocolate Fudge Cake!
Thanks for stopping by have a great day ahead 🙂
The printable version below:
- 100 gms cocoa powder
- 100 gms dark chocolate chunks
- 50 gms chocolate paste
- 150 gms margarine / olive oil
- 300 gms flour (I have used wheat flour 150gms and refined flour 150 gms)
- 2 t/s baking powder
- 3 tbsp corn flour
- 1 t/s salt
- 4 tbsp milk
- 1 egg
- 150 gms brown sugar/icing sugar/castor sugar
- 2 tbsp jam any flavor
- ½ cup hot water
- 14 to 16 crushed walnuts
- ½ cup pumpkin seeds
- 1 tbsp vanilla essence
- For Frosting:
- 200 gms dark chocolate chunks
- 50 gms icing sugar
- 50 gms chocolate paste
- 100 gms margarine/butter/olive oil
- Preheat oven at 180°C exactly ten mins before baking. Grease the pan all over with butter Or olive oil. Place a parchment paper at the bottom.
- Sift all dry ingredients into another bowl (flour, salt, baking powder, corn flour).
- Take a microwave bowl. Combine chocolate paste, chocolate chunks, jam, water, milk, butter/margarine, cocoa powder, sugar. Microwave for a minute on high power.
- Whisk the above mixture with a beater Or with a fork Or spatula. Mix all nicely. Now add egg and beat until it dissolves.
- Add dry ingredients into the wet ingredients into batches of three. Fold the mixture well with a spoon Or spatula. Lastly add walnuts, pumpkin seeds and vanilla essence. Again fold the batter nicely.
- Pour the batter into the greased pan. Bake in preheated oven at 180°C for about 25 to 30 mins Or once skewer comes out almost clean.
- Allow the cake to cool down.
- Unmould the cake gently. In the meanwhile lets make the frosting.
- Frosting/Icing:
- Take a microwave bowl. Combine chocolate paste, chocolate chunks, butter and icing sugar. Microwave on high power for 2 mins. The mixture should be smooth and without any lumps.
- Pierce the cake with a fork all over. Spread the smooth batter all over the cake with the help of knife Or spoon. The mixture would be nice thick. Keep in fridge. Once the frosting cools down it will be firm and will be similar to a choco bar coating.
serena says
thanks maria for the super delicious yummy looking cake. will try when i have some free time. just a query, can you please tell us the various ways chocolate paste can be used? thanks
maria says
Thanks Serena 🙂 you could make chocolate mousse from chocolate paste, for shakes, cakes etc. Hope this helps you.
serena says
Thanks for your quick feedback. Tried using the paste in shakes but it remained aloof from the milk. The two just would not mingle, any suggestion, thanks.
maria says
Could be the paste is thicker or have some ingredients which are not allowing to combine with milk. Try adding with cream or try using as frosting for cake. The chocolate paste I has mixed well with shakes and also added them in cakes.
rita says
hi just wanted to know whether u get choc paste readymade or how do i make it….u are already using choc chunks….the paste is got on melting the chunks or ?…..
maria says
Rita choco paste might not be easily available as I had picked up mine from Panchgani. Use only chocolate chunks.
Apoorva says
Hi..I must be honest. I do not like cooking at all!! But your recipes make it sound so simple and delicious that I am actually giving them a try.
One question though: These cakes require baking,but I have a microwave.I know you have recipes for microwave cakes as well.But what if I want to make this cake in a microwave?Can I use the Convection mode?
bina shah says
hi dear
if i want to make dark chocolate fudge cake eagless then what should i put instead of egg!
maria says
Hi Bina,
You could replace 1 egg 1with 1 tbsp flaxseed + 3 tbsp water. Grind them together into a processor until smooth paste is formed. Use this to replace eggs. If using 2 eggs than 2 tbsp flaxseed + 6 tbsp water.
Love,
Maria
dassana says
that looks yummy…..
maria says
Thanks Dassana 😉
Tina@flourtrader says
Who does not like chocolate! This cake is decadently rich and indulgent- something that we all need once in a while. Your picture says it all-delicious. Thanks for this post!
maria says
Thanks Tina!