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Ingredients
Chocolate fudge cake
- 80g dark chocolate (not more than 50% cocoa)
- 50g unsalted butter
- 190g caster sugar
- 100ml vegetable oil
- 1tsp vanilla extract
- 2 medium eggs
- 40g cocoa
- 150g plain / all purpose flour
- 1/2 tsp bicarbonate of soda
- 1/2tsp baking powder
- 1/4tsp salt
- 3/4 cup boiling water
- 1tsp instant coffee granules
- 140g sour cream
Nutella & nut coating
- 300g Nutella
- 70g chopped nuts (hazelnuts/peanuts/cashews)
- 120ml whole milk
Instructions
Chocolate fudge cake
- Chop the dark chocolate into chunks.
- Melt the dark chocolate chunks and butter together in the microwave, 20 seconds at a time. Stir to combine, then set aside for 4 minutes.
- In the same bowl as the melted chocolate and butter add the eggs, oil, sour cream, vanilla extract. Mix together.
- Add the instant coffee in the hot water, then pour into the wet ingredients. Mix until combined.
- In a separate bowl add the flour, bicarbonate of soda, baking powder, salt, caster sugar and cocoa powder.
- Sift into the wet ingredients, stir to combine using a spatula. Do not over mix.
- Pour the cake mixture into two 6"x 3" cake tins or 1 x 8" tin.
- Bake in the oven for 30 minutes at 160c fan.
- Remove the cakes from the tins after 15 mins, place them on a cooling rack.
- Once the cakes have cooled, crumble them into a bowl. If the cake is a bit fry add tablespoons of cream cheese until it is the right consistency and hold together when you roll the cake into a ball.
- Weigh the balls 20g each so they are the same size.
- Place them on a board/tray with baking paper, chill in the fridge for min 45 mins.
Nutella & nut coating
- Chop the nuts in small pieces.
- Heat the milk in the microwave until warm, not too hot.
- Add the Nutella, chopped nuts, and warm milk in a mixing bowl.
- Stir to combine.
Assemble
- Stick cocktail sticks in the cake balls, then dip in the Nutella and nut mix.
- Place on a board with baking paper.
- Chill in the fridge for min 30 mins before serving.
- Store in the fridge.
Did You Make This Recipe?
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