Name: Paul Hollywood’s Chocolate Fudge Cake Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 175g dark chocolate, 54%; 150g unsalted butter, diced; 125ml hot water; 3 medium eggs; 125ml sour cream, at room temperature; 50ml vegetable oil; 2 tsp vanilla extract; 150g caster sugar; 150g light soft brown sugar; 250g self-raising flour; 50g cocoa powder; 1½ tsp bicarbonate of soda; ¼ tsp salt; 300g dark chocolate, 54%; 25g unsalted butter, diced; 450ml double cream; 400g raspberries

Ingredients

175g dark chocolate (54%)

150g unsalted butter, diced

125ml hot water

3 medium eggs

125ml sour cream, at room temperature

50ml vegetable oil

2 tsp vanilla extract

150g caster sugar

150g light soft brown sugar

250g self-raising flour

50g cocoa powder

1½ tsp bicarbonate of soda

¼ tsp salt

300g dark chocolate (54%) for ganache

25g unsalted butter, diced (for ganache)

450ml double cream

400g raspberries, to decorate

Instructions

Step 1: Preheat the oven to 180°C (160°C fan)/350°F/Gas 4. Grease and base line 2 x 20cm sandwich tins with butter and baking parchment.

Step 2: In a heatproof bowl set over a pan of barely simmering water, combine 175g chocolate, 150g butter, and 125ml hot water. Stir until melted, then whisk to combine. Remove from heat and let cool slightly.

Step 3: In a large bowl, whisk together eggs, sour cream, oil, and vanilla extract until combined. Add both sugars and whisk until smooth. Stir in the melted chocolate mixture until fully incorporated.

Step 4: Sift the flour, cocoa powder, bicarbonate of soda, and salt into the bowl. Whisk until the batter is thoroughly combined. Divide evenly between the prepared tins and level the surface.

Step 5: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Cool the sponges in the tins for 10 minutes, then remove and cool completely on a wire rack.

Step 6: For the ganache, place 300g chocolate and 25g butter in a heatproof bowl. Heat the cream in a saucepan until just boiling, then pour over the chocolate and butter. Wait 1 minute, then stir until smooth and glossy. Let cool to thicken slightly.

Step 7: Place one sponge on a cake stand and spread about 6 tablespoons of ganache over the top. Top with the second sponge, flat side up, and press gently. Cover the top and sides with the remaining ganache and smooth roughly.

Step 8: Arrange raspberries on top to decorate. Serve and enjoy your decadent chocolate fudge cake.

Tips & Variations

Use good quality dark chocolate for a richer flavor.

Allow the ganache to cool but not harden before spreading for easier handling.

Substitute raspberries with strawberries or cherries based on preference.

For an extra moist cake, brush the sponge layers with coffee or liqueur before applying ganache.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can use regular cocoa powder; however, Dutch-processed cocoa tends to give a smoother, less acidic flavor. Adjust baking soda slightly if needed.

How do I know when the cake is fully baked?

Insert a wooden skewer into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done. If batter sticks, bake for a few more minutes and check again.