How to Make Chocolate Cake with Homemade Fudge | Recipe | nnda | nnni | RECIPES

One of the desserts most enjoyed by adults and children is the cake chocolate. It can be enjoyed on a birthday, along with afternoon coffee or accompanied by an ice cream ball to cool off the summer. It is precisely this season that World Chocolate Cake Day is celebrated (January 27) and what better way to prepare one as a family with its good dose of 100% homemade fudge.

In this note we will leave the recipe of a version that is characterized by being spectacularly soft, fluffy and with chocolate on top, down and for all children. Step by step and the secrets to making it delicious are in charge of Victor Tarazona, from SugarLab.


For the chocolate cake:

  • 1 kilo and 800 grams of white sugar
  • 630 grams of butter
  • 9 eggs
  • 1 kilo and 215 grams of flour
  • 292 grams of cocoa
  • 9 teaspoons baking soda
  • 3 teaspoons baking powder
  • 1 liter and 125 milliliters of letter
  • 900 milliliters of vanilla yogurt
  • 3 teaspoons salt

For the Fudge:

  • A jar of condensed milk
  • 200 grams of sour cream
  • 1/2 cup cocoa
  • 200 grams of chopped bitter chocolate


  1. First, beat the butter until smooth. Then add the sugar and continue beating. When the mixture is well integrated, add the eggs to one and stirring constantly.
  2. Mix all the dry ingredients on one side (baking powder, baking soda, salt, cocoa and flour) and the liquids on the other side (milk), alternating between liquid and dry to integrate them.
  3. Carry out enveloping movements until a uniform and homogeneous mass is obtained, when you get them, pour the mixture into a 20-centimeter model and bake at 180 degrees for 1 hour and 20 minutes.
  4. To prepare the fudge, put the sour cream and condensate in a saucepan over low heat, when warm, add the cocoa, stirring constantly until it dissolves.
  5. Once the mixture is integrated, add the chopped bitter chocolate, let it melt and stir until it has a thick consistency.

Arming and decoration

  1. Using a knife, cut the keke into three layers, then cover each with the fudge buttercream. Reattach the layers and place the cake in the refrigerator for five minutes. Remove and place the fudge on the walls of the keke. With the help of a cake straightener match the walls.
  2. Place a little fudge in the microwave for 30 seconds until melted and make a squirt effect with the fudge on top of the cake. Finally pour the grated dark chocolate.

If you want to know more recipes and innovate in a pastry business, you can become a subscriber and join the community of SugarLab pastry fanatics with Victor Tarazona.

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