Inspired by the ‘Matilda cakes’ of TikTok, this chocolate fudge cake uses an American-style fudgy chocolate cake combined with the silkiest chocolate fudge icing you’ve ever tasted to create the ultimate chocolate-lover’s delight.
I use this recipe to make 12 slices, you can cut the cake into portions that suit you!
Note: to make my new round celebration cake, simply multiply all ingredients in this recipe by 4/3. This will make three cakes to layer up, and enough icing to fully cover the cake and fill in between the layers.
Ingredients:
For the cake:
- 185g plain flour
- 24g cornstarch
- 65g unsweetened cocoa powder
- 2tsp baking powder
- 1tsp bicarbonate of soda
- 1 tsp salt
- 180ml vegetable oil
- 150g granulated sugar
- 125g dark brown soft sugar
- 3 eggs
- 1tsp vanilla extract
- 1 tsp white wine vinegar
- 180g buttermilk
- 85g plain Greek yoghurt
- 180ml hot water
For the icing:
- 340g salted butter, cut into cubes
- 135g icing sugar
- 50g unsweetened cocoa powder
- 2 tbsp golden syrup
- 1 tsp vanilla extract
- 135g melted milk chocolate
- 135g melted dark chocolate
Method:
1. Preheat your oven to 180C and line and grease a medium sized brownie tin.
2.In a small mixing bowl, combine your dry ingredients: flour, cornstarch, cocoa, baking powder, bicarbonate of soda and salt.
3. In a large bowl, one by one, add your wet ingredients, whisking well as you add each ingredient until you have a smooth cake batter (oil, sugars, eggs, vanilla, vinegar, buttermilk, yoghurt and water). Add your dry ingredients and slowly fold in until fully combined, being careful not to overmix the batter.
4. Pour your cake mixture into the tin and bake for around 35 minutes, before decreasing the heat to 160C and baking for another 8-10 minutes. Use the skewer test to ensure that the cake is cooked through.
5. Let the cake cool as you make your icing: whisk your butter in a large mixing bowl before beating in your sugar until light and fluffy. Combine in cocoa, vanilla and golden syrup, before pouring in your melted chocolate. Beat well until a shiny, silky smooth mixture is formed.
6. Top your cake with the icing, and put in the fridge to set for at least 3 hours. Cut into 12 rectangles and enjoy!
Tips: I like to store my cake in the refrigerator and then microwave it for around 30s before I eat them! The icing goes super gooey! If refrigerated, this cake tastes best when consumed within 5 days. It can also be frozen :).
If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.