Decadent Dark Chocolate Orange Fudge Cake
Indulge in the luxurious blend of rich dark chocolate and zesty orange in this moist and decadent cake. Perfect for special occasions or a gourmet treat, this cake offers a delightful hint of orange zest to elevate its deep chocolate flavor. Topped with a silky fudge icing, it's a dessert masterpiece that promises to delight any chocolate lover.
10
Servings
270
Calories
14
Ingredients
Ingredients
self raising flour
200 g (sieved)
cocoa powder
25 g (sieved)
butter
175 g (softened)
soft brown sugar
175 g
orange rind
from 1 orange (grated)
dark chocolate
100 g (broken into pieces)
boiling water
3 tablespoons
eggs
3 (lightly whisked)
apricot jam
as needed
icing sugar
100 g (sieved)
cocoa powder
25 g (sieved)
butter
37 g
water
2 tablespoons
caster sugar
50 g
Instructions
1
Preheat your oven to 180°C (350°F) or Gas Mark 4 and prepare two baking tins by greasing them lightly and lining with parchment paper.
2
In a medium bowl, sieve together the self-raising flour and the 25 g of cocoa powder. Set aside for later use.
3
In a large mixing bowl, cream the 175 g of butter and 175 g of soft brown sugar together until the mixture becomes light and fluffy. Stir in the grated rind of one orange to infuse the delightful citrus aroma.
4
Break the dark chocolate into small pieces and place into a heatproof bowl. Add the 3 tablespoons of boiling water and stir until the chocolate melts completely, forming a smooth blend.
5
In a separate bowl, lightly whisk the 3 eggs. Gradually beat the eggs into the creamed butter and sugar mixture, ensuring each addition is fully incorporated before proceeding.
6
Gently fold the melted chocolate into the egg mixture. Using a metal spoon, fold in the reserved flour and cocoa mixture until just combined, being careful not to overmix.
7
Divide the batter evenly between the prepared tins and bake in the preheated oven for 25-30 minutes or until the cakes begin to shrink away from the sides of the tins.
8
Once baked, let the cakes cool slightly in their tins before transferring them to a wire rack to cool completely.
9
After the cakes have cooled, slice each cake horizontally, creating a total of 4 layers. Spread a thin layer of apricot jam between each layer to assemble the cake.
10
For the fudge coating: Sift the 100 g of icing sugar and 25 g of cocoa powder into a bowl; set aside.
11
In a saucepan, combine 37 g of butter, 2 tablespoons of water, and 50 g of caster sugar. Heat gently, stirring until the sugar dissolves completely. Bring to a gentle simmer.
12
Pour the hot butter mixture into the sieved icing sugar and cocoa powder. Mix until the icing is smooth and thick enough to coat the back of a spoon.
13
Quickly pour the fudge coating over the assembled cake, using a spatula to smooth it over the top and sides. Allow the icing to set before serving.
Nutrition Information
14 g
Fat
33 g
Carbs
3.5 g
Protein
1 g
Fiber
23 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Dark Chocolate Orange Fudge Cake?
It is a luxurious and moist cake that combines rich dark chocolate with zesty orange, finished with a silky fudge icing.
How many servings does this recipe make?
This recipe is designed to make 10 servings.
What is the calorie count per serving?
Each serving contains approximately 270 calories.
What oven temperature is required?
The oven should be preheated to 180°C (350°F) or Gas Mark 4.
What type of flour is used in this cake?
The recipe calls for 200 g of sieved self-raising flour.
How much cocoa powder is needed for the cake batter?
You will need 25 g of sieved cocoa powder for the cake mixture.
How many baking tins are required?
The recipe requires two baking tins, which should be greased and lined with parchment paper.
What kind of sugar is used for the creamed base?
175 g of soft brown sugar is creamed with the butter.
How is the orange flavor added to the cake?
The grated rind of one orange is stirred into the creamed butter and sugar mixture.
How do you melt the dark chocolate?
Break 100 g of dark chocolate into pieces and stir with 3 tablespoons of boiling water in a heatproof bowl until smooth.
How many eggs are used in the recipe?
The recipe requires 3 eggs, which should be lightly whisked before being added.
How long should the cakes bake?
The cakes should bake in the preheated oven for 25-30 minutes.
How can I tell when the cakes are finished baking?
The cakes are done when they begin to shrink away from the sides of the tins.
How are the cake layers assembled?
Each of the two cakes is sliced horizontally to create four layers in total.
What is used as a filling between the cake layers?
A thin layer of apricot jam is spread between each of the four layers.
What ingredients are in the fudge icing?
The icing consists of icing sugar, cocoa powder, butter, water, and caster sugar.
How is the fudge coating prepared?
Butter, water, and caster sugar are heated until dissolved, brought to a simmer, and then mixed into sieved icing sugar and cocoa.
What is the fat content per serving?
There are 14 g of fat per serving.
How many carbohydrates are in one serving?
Each serving contains 33 g of carbohydrates.
What is the protein content of the cake?
Each serving provides 3.5 g of protein.
How much sugar is in each serving?
There are 23 g of sugar per serving.
Does this cake contain fiber?
Yes, each serving contains 1 g of fiber.
Should the cakes be cooled before slicing?
Yes, they should cool slightly in the tins and then completely on a wire rack before slicing into layers.
What tool is recommended for folding in the flour?
A metal spoon is recommended for gently folding in the flour and cocoa mixture.
How should the fudge icing be applied?
It should be poured quickly over the cake and smoothed over the top and sides with a spatula.
How much butter is used in the fudge coating?
The fudge coating requires 37 g of butter.
What type of chocolate is recommended?
The recipe specifies using 100 g of dark chocolate.
Is the cocoa powder used in the icing sieved?
Yes, 25 g of cocoa powder should be sieved with the icing sugar for the coating.
How much caster sugar is in the icing?
The icing uses 50 g of caster sugar.
What is the final step before serving?
You must allow the fudge icing to set before serving the cake.