Chocolate Fudge Cake

Makes: 1-9inch two layer cake
Prep Time: 20 minutes
Bake Time: 40 minutes + 20 minutes cooling time
Total Time: 1 hour 20 minutes


for the cake-

  • 1 1/4 cup self rising flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 4 tablespoons butter, melted
  • 1/2 cup good quality cocoa
  • 1 teaspoon vanilla
  • 1 large tablespoon blueberry jam
  • 3 eggs
  • 1/2 cup milk

 for the frosting-

  • 170 grams 70% chocolate
  • 1 1/4 cups unsalted butter
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla
  • 1 tablespoon strong coffee 


  1. Preheat oven to 325°.  In a bowl combine the cocoa, sugar, brown sugar, flour, vanilla, melted butter, and jam.  Whisk to combine.  Add the eggs one at a time, mixing after each addition and then pour in the milk.  Mix until batter is smooth.  Place mixture into a greased 9" round cake tin and bake at 325° for 35-40 minutes or until the center of the cake springs back when touched.  
  2. Remove from oven and let sit for 10 minutes.  After 10 minutes turn onto a wire rack and allow to cool completely.  Once cool, slice in half horizontally to make two layers.  (If you want a three layer cake, make double of the above mixture and divide into 3 tins, cooking each layer separately.)
  3. To make the frosting, combine butter and sugar in a bowl and beat with a mixer until smooth and creamy.  In a separate bowl melt the chocolate over a pan of lightly simmering water, making sure to keep a close eye on the chocolate.  Once the chocolate has melted, remove from heat and add the vanilla and coffee, mixing it all together.  It will get lumpy but don't worry!  Add this to the butter/sugar mixture, beating on low speed until the frosting is glossy and smooth.
  4. To frost, place the first layer on a cake place and spoon icing onto the top.  Spread evenly and start to bring it down the sides with a knife or spatula.  Place the second layer on top and repeat with the remaining frosting until the entire cake is covered.