Rich Chocolate Fudge Cake with Nutella Frosting
Print Recipe
0 from 0 votes

Rich Chocolate Fudge Cake with Nutella Frosting

A Rich Chocolate Fudge Cake with Nutella Frosting. A dense moist fudgy sponge covered in a whipped frosting flavoured with Nutella. A slice of decadence that is so easy to make.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Cake
Cuisine: British
Servings: 8 - 10 servings
Author: Emma

Ingredients

For The Cake

  • 100 grams light brown sugar 1/2 cup packed
  • 300 grams sugar 1 and 1/2 cups
  • 230 grams plain / all purpose four 1 and 3/4 cups
  • 75 grams unsweetened cocoa powder 3/4 cup
  • 1 1/2 teaspoons baking powder
  • 1 1/2 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

Whipped Nutella Frosting

  • 170 grams unsalted butter 1 and 1/2 sticks
  • 350 grams icing sugar 2 and 1/2 cups
  • 2 teaspoons vanilla extract
  • 450 grams Nutella 1 and 1/2 cups
  • 60 milliliters sour cream 1/4 cup

Instructions

For The Cake

  • 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.

For The Frosting

  • 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.

Notes

Both the flour and cocoa powder were measured out into the cups with the spoon and sweep method. Its important to follow this method as you don't want to use too much flour and cocoa powder in this cake.