Paul Hollywood’s Chocolate Fudge Cake Recipe
Paul Hollywood’s Chocolate Fudge Cake is a deeply rich and moist chocolate layer cake featuring a perfect blend of dark chocolate sponge and a luscious chocolate ganache. This indulgent dessert is finished with fresh raspberries for a deliciously fruity contrast, making it an impressive yet approachable treat for any occasion.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
For the Sponges
- 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
For the Chocolate Ganache
- 300g dark chocolate, 54%
- 25g unsalted butter, diced
- 450ml double cream
To Decorate
- 400g raspberries
Instructions
- Preheat Oven: Heat the oven to 180°C/160°C fan/350°F/Gas 4 to prepare for baking the sponges.
- Melt Chocolate Mixture: Grease and base line 2 x 20cm sandwich tins with butter and baking parchment. Combine the dark chocolate, diced butter, and hot water in a heat-proof bowl set over barely simmering water. Stir until melted and whisk to combine. Remove from heat and let cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, sour cream, vegetable oil, and vanilla extract until combined. Add caster sugar and soft brown sugar, whisking until smooth. Fold in the melted chocolate mixture and whisk again until smooth.
- Combine Dry Ingredients: Sift self-raising flour, cocoa powder, bicarbonate of soda, and salt into the wet mixture. Whisk thoroughly until fully combined.
- Bake the Sponges: Divide the batter evenly between the prepared tins and smooth the tops. Bake for 35-40 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool Sponges: Allow the cakes to cool in their tins for 10 minutes before carefully removing them and transferring to a wire rack to cool completely.
- Prepare Ganache: Place chocolate and butter in a heatproof bowl. Heat the double cream in a saucepan just to boiling, then pour it over the chocolate and butter. Let sit for 1 minute without stirring, then stir gently until glossy and smooth. Allow the ganache to cool and thicken to a spreadable consistency.
- Assemble the Cake: Place one sponge on a cake stand and spread approximately 6 tablespoons of ganache over the top. Top with the second sponge, flat side facing up, and press gently. Cover the entire cake with remaining ganache, smoothing roughly.
- Decorate: Arrange fresh raspberries evenly over the top of the ganache-covered cake for a vibrant and fresh finish.
Notes
- Ensure the melted chocolate mixture cools slightly before mixing with eggs to prevent scrambling.
- Use room temperature sour cream for a smoother batter.
- Do not overbake the cakes to maintain their moist, fudgy texture.
- The ganache should be cooled enough to spread easily but not so cold it hardens immediately.
- Fresh raspberries add a tart contrast to the rich chocolate—feel free to substitute with other berries.
- This cake can be stored covered in the refrigerator for up to 3 days.
Keywords: chocolate fudge cake, Paul Hollywood cake, chocolate ganache cake, layered chocolate cake, raspberry chocolate cake
