Tell me about this Black Forest chocolate fudge cake?
I don’t know about you but I love a drizzly, messy cake. I also love chocolate fudge cake and Black Forest gateau’s, so I decided to change the traditional sponge that you get in Black Forest cakes to chocolate fudge cake.
Best decision I’ve made this year…I’m obsessed. The rich chocolate fudge cake tastes amazing with the cream and cherry pie filling. To seal the deal I drizzled chocolate ganache on top of the cake and it was EVERYTHING…
When should I make this black forest chocolate fudge cake?
It does have a festive look about it, so Christmas would be a great time to make it.
For a friend or family member who loves Black Forest cake.
When it’s cherry season!
Do you really need a reason…look at it, make it whenever you like!
Tips for making a Black Forest chocolate fudge cake?
I love this cake because it’s so easy to put together, no fancy piping to deal with. It’s suppose to look messy which makes it look more delicious, especially once you drizzle the chocolate ganache on top
After you have assembled the cake, pop it in the fridge for 1 hour. Otherwise when you cut it the cream will be too soft and everything will collapse when you try to slice it.
Don’t overbake the cake. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs. You don’t want to dry out the cake, as it will lose its fudgy texture and flavour.
How to make this Black Forest chocolate fudge cake?
Melt the butter and the chocolate together in the microwave.
Add the vegetable oil, caster sugar, soft light brown sugar and vanilla extract. Mix together using a spatula/whisk until all the ingredients are combined.
Add the eggs, mix until just combined.
In a separate bowl add the flour, cocoa, salt and baking powder. Sift them into the wet ingredients.
Pour half the boiling water into the cake batter, stir using a whisk until just combined. Add the rest and repeat. (do not over mix)
Pour the cake batter into two or 3 lined 6″ or 7″ cake tins. Bake for 25-30mins at 170c. Check the cakes at 25mins to see how wet inside is, you do not want the skewer to come out clean. It should look fudgy with cake crumbs.
Scroll down to get the ingredients and full method…
Melt the butter and the chocolate together in the microwave.
Add the vegetable oil, caster sugar, soft light brown sugar and vanilla extract. Mix together using a spatula/whisk until all the ingredients are combined.
Add the eggs, mix until just combined.
In a separate bowl add the flour, cocoa, salt and baking powder. Sift them into the wet ingredients.
Pour half the boiling water into the cake batter, stir using a whisk until just combined. Add the rest and repeat. (do not over mix)
Pour the cake batter into two or 3 lined 6" or 7" cake tins. Bake for 25-30mins at 170c. Check the cakes at 25mins to see how wet inside is, you do not want the skewer to come out clean. It should look fudgy with cake crumbs.
Chocolate ganache
Chop the chocolate in small pieces.
Heat the cream in the microwave for 1 min, pour over the chocolate.
Let the chocolate melt in the cream, for a few minutes, add the golden syrup, then stir gently until combined. Set aside to cool.
Assemble
Stack the chocolate fudge cake with layers of whipped cream and cherry pie filling in between.
Pour the cooled chocolate ganache over the top layer of cake, let it drizzle down the sides of the cake.
Top with fresh cherries.
Chill the cake in the fridge before you slice so it does not slide around for 1 hour.
Hola Emma! Gracias por compartir tus exquisitas y deliciosas recetas, ya preparé algunas y las adoro. En una parte mencionas gránulos de café, pero en la parte de la receta no figuran en los ingredientes y el proceso, sí me gustaría agregarle café, por favor, me puedes sugerir qué cantidad? También, me puedes recomendar que sabor es mejor para la crema batida? Quiero que me quede lo más parecido al tuyo, es decir perfecto. Muchas gracias y felices fiestas!
Hi Emma! Thank you for sharing your exquisite and delicious recipes, I have already prepared some and I love them. In one part you mention coffee granules, but in the recipe part they do not appear in the ingredients and the process, yes I would like to add coffee, please, can you suggest how much? Also, can you recommend which flavor is best for whipped cream? I want it to be as close as possible to yours, that is, perfect. Thank you very much and happy holidays!
There is 180 gms chocolate mentioned in the cake ingredient list. When is that supposed to be added? Also the hot water qty is different in the ingredient list and different in the method.
Can it be specified please
The ingredients and instructions dont match. I made the cake with all the ingredients which are in the ingredients list. Also the garnache is over portioned. My cake looks nothing like what the picture shows.
Hi, the method on your printable recipe says to melt the butter and choc together but your ‘how to make this’ states the butter and sugar should be creamed. Can you please confirm? A couple of the steps after are not aligned either, on the printable recipe and ‘how to’ section.
17 comments
I don’t have 6in cake tins, can two 8in tins be used instead?
Oil is listed in the ingredients but there is
no mention of when it should be added in the method.
And the dark chocolate?
Opposite issue for the coffee granules, it’s in the method but not the ingredients list? (Step 2 of chocolate fudge cake)
Hi sorry about that, there was an error. The ingredients and method are matching now, please let me know if you have any questions.
Hola Emma! Gracias por compartir tus exquisitas y deliciosas recetas, ya preparé algunas y las adoro. En una parte mencionas gránulos de café, pero en la parte de la receta no figuran en los ingredientes y el proceso, sí me gustaría agregarle café, por favor, me puedes sugerir qué cantidad? También, me puedes recomendar que sabor es mejor para la crema batida? Quiero que me quede lo más parecido al tuyo, es decir perfecto. Muchas gracias y felices fiestas!
Hi Emma! Thank you for sharing your exquisite and delicious recipes, I have already prepared some and I love them. In one part you mention coffee granules, but in the recipe part they do not appear in the ingredients and the process, yes I would like to add coffee, please, can you suggest how much? Also, can you recommend which flavor is best for whipped cream? I want it to be as close as possible to yours, that is, perfect. Thank you very much and happy holidays!
There is 180 gms chocolate mentioned in the cake ingredient list. When is that supposed to be added? Also the hot water qty is different in the ingredient list and different in the method.
Can it be specified please
Hi, sorry for the confusion, there was an error. The ingredients and method matches now.
Yes, as the others questioned, some confusion with ingredients list and directions, please clarify.
Emma,
Can you please clarify the instructions. Please?
The ingredients and instructions dont match. I made the cake with all the ingredients which are in the ingredients list. Also the garnache is over portioned. My cake looks nothing like what the picture shows.
Plz tell us how to make this cake the right way
Hi, sorry there was an error, I have updated the method to match the ingredients. Sorry for the confusion.
Hey Em, at what point do I add the melted choc with butter to the batter?
Hi, the method on your printable recipe says to melt the butter and choc together but your ‘how to make this’ states the butter and sugar should be creamed. Can you please confirm? A couple of the steps after are not aligned either, on the printable recipe and ‘how to’ section.
Hi ‘Em
Can I use all oil instead of butter too?
Thanks
Jacqui