A delicious and easy recipe for Chocolate Fudge Cake made in the Kenwood Chef. Perfect to make for an indulgent treat this Mothers Day!
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With Mother’s Day coming up this Sunday I thought I would share my recipe for this quick and easy but super delicious Chocolate Fudge Cake. Presents, flowers and cards are all lovely but a homemade cake, made with lots of love can be just as special.
Whether you are making this for your own Mum, Grandmother or other special woman in your life, it’s sure to good down a storm this Mother’s Day. I made this cake with my daughter and it was really lovely to spend some time just the two of us in the kitchen.
For this recipe I’ve teamed with Kenwood.Kenwood have been making their infamous Chef machines for years but recently brought out three stunning new special edition colours; including this one named ‘Fortune Favours The Bold’. There are over 25 attachments available for it.
To make this cake you are going to need to use the classic K Beater attachment.
The Kenwood Chef makes it so easy to whip up this cake. All the ingredients get added at the same time to the bowl and get whisked up to create a deliciously light and fluffy cake.
With the Kenwood Chef it’s also really easy to control the speed of the mixing, so you can start very slow and increase the speed as you need to.
I’ve also found the Kenwood Chef a great way to get my kids involved in helping me in the kitchen too.
Once the cake batter is mixed you just need to divide it between two greased and lined tins and then bake in the oven for 25 minutes.
Whilst the cake is cooking and then cooling you can get on with making the chocolate ganache topping. Add some good quality chocolate (I used a 70% cocoa chocolate) and double cream to a large jug and careful warm in the microwave until the chocolate has melted, ensuring you don’t overheat the cream.
It’s then time to decorate! Spread a layer of the ganache between the two cakes and then cover the entire cake in the topping too.
To decorate the top we used some sliced strawberries and chocolate stars but the cake will be just as delicious served as it is.
If you try my Chocolate Fudge Cake please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram. I always love to see your creations!
Disclosure: I have been compensated for my time spent working with Kenwood but all thoughts and opinions are honest and are my own. You can see the full range of Kenwood Chefs over on their website.
PrintEasy Chocolate Fudge Cake – Kenwood Chef
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 10 1x
- Category: Cakes
- Method: Baked
- Cuisine: British
Description
A delicious and easy recipe for Chocolate Fudge Cake made in the Kenwood Chef. Perfect to make for an indulgent treat this Mothers Day!
Ingredients
- 30g cocoa powder
- 100ml boiling water
- 175g self-raising flour
- 1 tsp baking powder
- 175g caster sugar
- 175g butter, softened
- 3 medium eggs
- 1 tsp vanilla extract
To decorate:
- 200g good quality chocolate
- 200ml double cream
- strawberries, sprinkles or any other decorations
Instructions
- Prehet the oven to 180c/170c fan. Grease and line two round cake tins (approx 20cm each).
- Attach the K Beater attachment to the Kenwood Chef.
- Mix the cocoa powder and boiling water in a mug until you have a smooth liquid then add to the Kenwood Chef bowl.
- Add in the flour, baking powder, sugar, butter, eggs and vanilla and start to mix, very slowly at first and then increase the speed until all the ingredients are well combined.
- Divide the cake mixture between the two prepared cake tins and bake in the oven for 25 minutes.
- Allow to cool for a few minutes in the tins before transferring to a wire rack to cool completely.
- In the meantime you can make the chocolate ganache topping by adding the chocolate, broken up into small squares and the cream to a large jug. Heat in the microwave to melt but be very careful to ensure that the cream does not get too hot. I do this by microwaving it in 15/20 second bursts, stirring and then repeat until all the chocolate has melted.
- Once the cakes have cooled add one of them to a cake stand and spread some of the ganache on top. Add the second cake on top of that and then cover the entire cake with the remaining ganache.
- Decorating the top is entirely optional but we added some sliced strawberries and chocolate stars.
Notes
This cake will keep in an airtight cake tin for up to 3 days.
Terri Proust says
My son and I made this for Grandad’s birthday last week and we had a brilliant time cooking together. The cake itself was lovely too and went down a storm with the whole family. Nice to find a good cake recipe that doesn’t require a silly amount of ingredients too!
★★★★★