Market-Style Chocolate Fudge Cake

Market-Style Chocolate Fudge Cake

This cake delivers intense chocolate flavour from a combination of Dutch-processed cocoa and melted dark chocolate, creating a balanced bitterness that is offset by the sweetness of the ganache. Difficulty is rated moderate because it requires careful timing during the ganache stage and precise oven temperature control, yet all steps are clearly guided with visual cues. It suits casual weekend occasions, afternoon tea, or market-style picnics where a substantial, make-ahead dessert is needed. The cake travels well once cooled and glazed, making it practical for outdoor events. Texture is dense yet moist thanks to the inclusion of buttermilk and oil, while the topping provides a satisfying snap. Suitable for most home ovens, the recipe scales easily and pairs beautifully with fresh berries or a simple dusting of cocoa. Avoid overmixing to maintain the tender crumb that defines quality bakery cakes.

Ingredients

• 200 g plain flour (sifted)
• 75 g Dutch-processed cocoa powder (sifted)
• 300 g caster sugar
• 7 g baking powder
• 3 g bicarbonate of soda
• 3 g salt
• 240 ml buttermilk (room temperature)
• 120 ml vegetable oil
• 2 large eggs (room temperature)
• 10 ml vanilla extract
• 200 g dark chocolate (chopped)
• 200 ml thickened cream

Method

1. Preheat oven to 170 degrees Celsius fan-forced and grease a 20 cm round cake tin, lining the base with baking paper to ensure clean release after baking.
2. Whisk together the sifted flour, cocoa, sugar, baking powder, bicarbonate of soda and salt in a large bowl until evenly combined and free of lumps.
3. In a separate jug, whisk the buttermilk, oil, eggs and vanilla until smooth, then pour into the dry ingredients and stir gently until just combined without overmixing.
4. Pour the batter into the prepared tin, tap firmly on the bench to release air pockets, and bake for 40 to 45 minutes until a skewer inserted in the centre emerges with a few moist crumbs.
5. Cool the cake in the tin for 15 minutes, then turn out onto a wire rack to cool completely for at least 90 minutes before glazing to prevent the ganache from sliding.
6. Heat the cream until just simmering, pour over the chopped dark chocolate, and let stand one minute before stirring until glossy and fully melted; cool for 10 minutes until slightly thickened.
7. Place the cooled cake on a rack over a tray, pour the ganache over the top allowing it to drip down the sides, then use a spoon to create a starburst drizzle pattern and press on chocolate shards while the glaze is still tacky.