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Heart shaped chocolate fudge cake with fresh strawberries on top
Print Recipe

Chocolate Fudge Cake with Milk Chocolate Buttercream

Course: Bakes

Ingredients

For Chocolate Fudge Cake:

  • 200 gm unsalted butter at room temperature
  • 1 cup firmly packed powdered brown sugar
  • 150 gm dark chocolate 70% cocoa; melted and cooled
  • 2 eggs at room temperature
  • 280 gm self raising flour; sieved
  • 100 gm almond meal
  • ¾ cup buttermilk
  • 35 gm cocoa powder

For Milk Chocolate Buttercream:

  • 125 gm unsalted butter at room temperature
  • 300 gms icing sugar
  • 50 gm milk chocolate; melted and cooled
  • ½ tsp cocoa powder
  • 1 tbsp milk

To assemble:

  • 1 cup fresh strawberries
  • Chocolate shavings; for garnish

Instructions

For the Chocolate Fudge Cake:

  • Preheat the oven to 140°C (fan forced); line the base of the tins with baking paper and grease well with butter.
  • Beat the butter and sugar till pale and creamy using an electric beater.
  • Pour in the melted chocolate and eggs; beat till combined and creamy.
  • Fold in the flour, almond meal, buttermilk and cocoa powder till well combined. The mixture is slightly thicker than regular cake batter.
  • Pour into tins and smooth the surface. Bake the medium tins for 35 minutes and the small one for 20 min or until a skewer inserted in the thickest part of the cake comes out clean.
  • Slightly cool before transferring onto a wire rack. Cool completely before applying the buttercream.

For Milk Chocolate Buttercream:

  • Using an electric beater, cream together butter and half of the icing sugar. Once creamy, add the remaining sugar and beat till fluffy and creamy.
  • Add the melted chocolate, cocoa powder and milk; beat well till a thick, creamy consistency is obtained.
  • Add more milk if the mixture feels too thick.

To assemble:

  • Once the cakes have cooled completely, apply an even layer of the chocolate buttercream on the larger cake.
  • Then place the smaller cake on top and cover it with an even layer of buttercream.
  • Cut some of the strawberries into halves. Decorate the top surface of the smaller cake with both whole and halved strawberries.
  • Garnish with chocolate shavings.

Notes

Makes 2 medium and 1 small heart shaped cake. Makes 2, if using regular circular tin
If using a conventional oven, you will need to increase temperature by 15-20°C. The timings may need to be changed to suit the mould and size of cake you are making. So keep an eye once in the oven.
I have used only 2 cakes to assemble though I made 3.