Decadent Milkmaid Chocolate Fudge Cake Recipe

Craving a rich, moist chocolate cake that explodes with flavor? This Milkmaid Chocolate Fudge Cake is your answer! Say goodbye to dryness and hello to a decadent masterpiece topped with luxurious ganache. Perfect for beginners and experts alike, this recipe is your ticket to chocolatey heaven. Impress your loved ones or enjoy a solo indulgence - this cake elevates any occasion. Plus, the secret ingredient, Milkmaid, adds depth and sweetness that regular sugar can't compete with. Ready to bake? Start your delicious journey here!

Ingredients:

For the cake:

175g unsalted butter, softened

300g caster sugar

2 large eggs

1 tsp vanilla extract

225g self-raising flour

75g cocoa powder

1/2 tsp baking soda

1/4 tsp salt

375ml (1 1/2 cups) boiling water

125ml (1/2 cup) milkmaid condensed milk

For the ganache:

200g dark chocolate, roughly chopped

125ml (1/2 cup) double cream

Time (Cooking, Preparation)

Preparation Time: 15 minutes

Cooking Time: 50-60 minutes

Instructions:

Preheat oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20cm round cake tin.

Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients, alternating with the boiling water and milkmaid, until just combined.

Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.

While the cake cools, prepare the ganache. Heat the double cream in a saucepan until simmering. Remove from heat and add the chocolate, stirring until smooth and melted.

Once the cake is completely cool, pour the ganache over the top and allow it to set.

Tips and Variations:

For an extra chocolatey kick, add a tablespoon of cocoa powder to the ganache.

To make the cake dairy-free, use vegan butter and margarine for the ganache.

You can also substitute milkmaid with evaporated milk and add an extra 50g of sugar to the batter.

Decorate the cake with chocolate shavings, fresh berries, or sprinkles.

Serving Suggestions:

Serve the cake sliced with a dollop of whipped cream or vanilla ice cream. It's also delicious drizzled with caramel sauce or chocolate syrup.

Nutrition (per slice):

Calories: 450, Fat: 25g, Carbs: 50g, Protein: 5g

FAQs:

Q: Can I use a square cake tin?

A: Yes, you can use a 20cm square cake tin. The baking time may need to be adjusted slightly, so keep an eye on the cake.

Q: My cake is sinking in the middle. What went wrong?

A: It could be that your oven temperature was too high, or that you overmixed the batter. Make sure to follow the recipe instructions carefully next time.

Q: Can I store this cake?

A: Yes, the cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.

Conclusion:

This Milkmaid chocolate fudge cake is sure to impress! With its moist texture, rich chocolate flavor, and decadent ganache topping, it's a delicious treat that everyone will love.


*The nutrition information provided is approximate and should be used for general guidance only. Exact values will vary based on specific ingredients and portions. For more detailed nutrition data, please consult an accredited nutrition professional.

Milkmaid Chocolate Fudge Cake Recipe Card

Ingredients:

For the Cake:
• 175g unsalted butter, softened
• 300g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 225g self-raising flour
• 75g cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 375ml (1 1/2 cups) boiling water
• 125ml (1/2 cup) milkmaid condensed milk
For the ganache:
• 200g dark chocolate, roughly chopped
• 125ml (1/2 cup) double cream

Instructions:

1. Preheat oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20cm round cake tin.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients, alternating with the boiling water and milkmaid, until just combined.
4. Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
5. While the cake cools, prepare the ganache. Heat the double cream in a saucepan until simmering. Remove from heat and add the chocolate, stirring until smooth and melted.
6. Once the cake is completely cool, pour the ganache over the top and allow it to set.

Time (Cooking, Preparation):

• Preparation : 15 minutes
• Cooking : 50-60 minutes
Total time: 75 Minutes approx.

Tips and Variations

Here are some of my tips for making this recipe:
• For an extra chocolatey kick, add a tablespoon of cocoa powder to the ganache.
• To make the cake dairy-free, use vegan butter and margarine for the ganache.
• You can also substitute milkmaid with evaporated milk and add an extra 50g of sugar to the batter.
Variation
• Decorate the cake with chocolate shavings, fresh berries, or sprinkles.

Serving Suggestions:

• Serve the cake sliced with a dollop of whipped cream or vanilla ice cream. It's also delicious drizzled with caramel sauce or chocolate syrup.

Nutrition (per slice):

Calories: 450, Fat: 25g, Carbs: 50g, Protein: 5g

*The nutrition information provided is approximate and should be used for general guidance only. Exact values will vary based on specific ingredients and portions. For more detailed nutrition data, please consult an accredited nutrition professional.