A view of fudge cake full of chocolate flavor

Preparation time (approx) : 1 hr | Serves 6-8 persons

Fudge cakes are those in which neither baking powder nor baking soda is used so its rising and softness depends upon number of eggs used and hence more eggs are used to make homemade fudge as compared to other cakes. Chocolate flavor fudge cakes are not only loved by kids but also young people enjoy it and use of chocolate chips enhances its flavor.

Ingredients:
7 eggs
100g plane flour
100 gram sugar
50 g butter
50 g coco powder
½ kg chocolate
½ kg fresh cream

Cuisinart HM-50 Power Advantage 5-Speed Hand Mixer, Stainless and White
KitchenArt 80055-C Elite Candy Carousel w/ Candy Sprinkles, Dark Pink
CAKE STAND WITH CRYSTALS – CAKE PLATTER WITH BEADED CRYSTALS – cake Stand
MIU Stainless-Steel 7-Piece Measuring Cup Set

Procedure:
1. In a bowl beat egg using electric beater to make foam like paste.
2. In a separate bowl mix butter and sugar well using beater.
3. Add sugar mixture in it and beat till sugar completely mixes in the paste.
4. In a separate bowl mix coco powder and flour. Gradually add flour mixture to the batter using wooden spoon.
5. Put the batter in the baking pan and bake in the oven for 20-30 minutes at 180 – 200oC.

Chocolate Fudge Sauce:
6. Heat fresh cream in a pan till it starts to boil. Now turn off the flame and add chocolate pieces in it and stir continuously to make a thick chocolate paste.
7. Put ¾ quantity of this batter in the freeze for 30 – 45 minutes.

Cake Assembling:
8. Cool prepared sponge at room temperature. Cut the very little upper part to make smooth (not from the corners i.e. middle part)
9. Now cut the sponge horizontally into two equal parts. Remove the upper sponge.
10. Pour 3-4 tbspn of milk on both pieces of sponge so that every part of sponge absorbs milk. It just makes sponge soft and slightly wet so that chocolate paste easily sticks on it.
11. Spread the freeze chocolate batter on the upper part of the lower sponge evenly and put other sponge on it and again spreads the chocolate batter on it and cover whole the sponge with the batter evenly. Freeze the cake for 5 minutes.
12. Pour the rest of the chocolate paste (not freeze) on the middle of the cake and similarly spread it evenly over the whole cake.
13. Decorate your cake with grated chocolates.