Rich, dense, moist and decedent; this is everything you want in a chocolate cake and then some. I am so excited to share this Rich Chocolate Fudge Cake with Nutella Frosting with you because this is the only recipe you will ever need again for an easy chocolate cake.
I have mentioned before on many occasions, chocolate desserts are just not really my bag. I love a cheeky bit of chocolate now and again, especially if its combined with caramel but it is very rarely if ever my first choice. 9 times out of 10 I will go for the fruity option. I think it may have something to do with the inherent disappointment that can come with chocolate desserts. Often I have been in a café, ordered the chocolate cake only for it arrive dry and hard. Nothing is worse than disappointment in a slice of cake that you have been so looking forward to and no doubt paid a fortune for.
But then there is that rare occasion where the stars align and out of the oven comes the perfect chocolate fudge cake. Stays tender for days, if anything its tastes better on day 2. Its fudgy but still strong enough to hold its shape, dense yet light all at the same time. Then when its paired with a great frosting it truly comes alive just like this cake does with this nutella frosting. So lets talk a little more about this rich chocolate fudge cake with nutella frosting.
Rich Chocolate Fudge Cake with Nutella Frosting
So what makes this chocolate fudge cake so great? For starters all of the fats come from liquids. flavourless vegetable oil and sour cream. Both of these ingredients and especially the oil are great for keeping a cake moist and tender and most importantly for this cake, fudgy. The sour cream also adds a little richness to the batter but it also does a great job of keeping the crumb tender as well. The small amount of brown sugar in the recipe also lends us a helping hand to keep this cake moist and stop it from drying out.
(Unfortunately I have not got the skill to cut that perfect slice of cake like you see in the magazines, but I promise you this cake is just as delicious as any of those).
I also use unsweetened cocoa powder in this recipe for the chocolate flavour. It’s more intense then melted chocolate and its flavour is intensified by adding a little instant espresso (trust me no one will ever know, there is no lingering coffee flavour) and by adding boiling water at the end.
A more intense chocolate flavor can be obtained from cocoa by pouring boiling liquid over the cocoa powder. This melts the cocoa butter and aids in dispersing cocoa particles. Or so I have been told……. True or not, it really works in this recipe.
I simply can not sing the praises of this rich chocolate fudge cake with nutella frosting enough. Its so easy to make, all right there in one bowl so a lot less washing up to be done, which is always a good thing. And it lasts for at least 5 to 7 days, so it can be made a day or two in advance if you are expecting guests.
And the frosting just melts in your mouth, because it is whipped for so long (5-7 minutes once everything is added) it gives it a light airy texture, which is perfect for such a rich cake. It packs a whopping 450 grams (1 and 1/2 cups) of Nutella in it so as you can image the Nutella flavour is just amazing in this frosting. But don’t worry if Nutella is not your thing, the sponge is also a great base for a multitude of different frostings, its amazing with cream cheese frosting and also with a simple vanilla butter cream or any flavour you fancy. Check out my similar Chocolate and Peanut Butter Sheet Cake recipe for a little more inspiration on frosting ideas for this cake.
Just a quick word on decorating, I am no master decorator I slap it on and pray it will look ok! That is why I am loving this current ‘Naked Cake’ trend that is going on, because your frosting doesn’t need to be smooth and perfect and works perfectly on a cake like this rich chocolate fudge cake with nutella frosting. But by all means if you have the skill then be as smooth and perfect as you like.
- 100 grams light brown sugar (1/2 cup packed)
- 300 grams sugar (1 and ½ cups)
- 230 grams plain / all purpose four (1 and ¾ cups)
- 75 grams unsweetened cocoa powder (3/4 cup)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons instant espresso (optional)
- 2 large eggs
- 240 millilitres sour cream (1 cup)
- 120 milliliters vegetable oil (1/2 cup)
- 2 teaspoons vanilla extract
- 240 milliliters boiling water (1 cup)
- 170 grams unsalted butter (1 and ½ sticks)
- 350 grams icing sugar (2 and ½ cups)
- 2 teaspoons vanilla extract
- 450 grams Nutella (1 and ½ cups)
- 60 milliliters sour cream (1/4 cup)
- Preheat your oven to 350F / 180C / Gas mark 4 and lightly grease and line two 8 inch round, deep cake pans. Then place to one side.
- Either in a large mixing bowl using a hand electric whisk or in a stand mixer add in both sugars, then sift in the flour, cocoa powder, baking powder, baking soda, salt and instant espresso if using and mix on low till everything is combined.
- Add in the eggs, sour cream, vegetable oil and vanilla extract and mix on a medium speed for 2 minutes until everything is very well combined scraping the sides and bottom of the bowl as needed.
- While the batter is mixing boil your water.
- Carefully measure out your boiling water and add it to the batter and mix in on slow until you have a smooth glossy batter. About 1 minute.
- Evenly distribute the batter between your two pans and pop them in the middle of your hot oven.
- After 35 minutes check your cakes to see if they are done. A pick inserted into the middle should come out clean. If it doesn't give them a few more minutes.
- Once baked through, take the pans out of the oven and let them rest for a couple of minutes.
- Then carefully turn them out onto a wire rack to fully cool down.
- Once your cake has fully cooled down, you can frost it. Beat the butter in your stand mixer or in a large bowl using an electric hand mixer until the butter is pale and fluffy.
- Add in the icing sugar and on slow start to mix it all together. Don't worry if it seems a little dry.
- Mix in the vanilla extract.
- Then add in the Nutella and sour cream and beat until you have a light and fluffy frosting. I found it needed about 5 - 7 minutes to become lightly whipped. If you prefer your frosting a little heavier then stop beating it at about 3 minutes.
- Then place half of the frosting between your cakes and sandwich them together and then use the remaining half to frost the top and down the sides.
- I went for a naked cake look because its quick and easy but by all means if you are a master decorator then go as fancy as you like.
- Kept in an airtight tin in a cool room but not the fridge this cake will keep well for 5 to 7 days.