Atomic Fudge Cake
If you are looking for a reliable cake recipe, this Atomic Fudge Cake is one to keep: 16 ingredients, 12 simple steps, ready in roughly under an hour. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 2 cup (470 ml) white sugar
- 1 0.75 cup (415 ml) flour
- 1 0.75 cups (415 ml) baking cocoa powder
- 1 0.5 teaspoon (7 ml) baking soda
- 1 0.5 teaspoon (7 ml) baking powder
- 1 tsp Salt, 5ml
- 2 Eggs
- 1 cup (235 ml) milk
- ½ cup (120 ml) vegetable oil
- 2 tsp (10 ml) vanilla extract
- 1 cup (235 ml) boiling water
- ?
- 7 oz (200 g) dark chocolate
- ?
- .063 cup (15 ml) powdered sugar
- ?
Method
- Mix the dry ingredients well in a large bowl. For better texture, sift the dry ingredients together with a sieve or sifter.
- Add the eggs, milk, vanilla, and vegetable oil, and mix well. Add the water, and mix it until it has a lot of little bubbles. This batter will be very thin.
- Pour into two greased 9-inch round baking pans.
- Bake in a preheated oven at 180°C for 30 minutes (about 20 minutes for a convection oven), or until a cake tester comes out clean. Remember not to over-bake the cake, as it may become really dry and lose all its moisture.
- Cool the cakes completely, then unmold them.
- Melt the chocolate by placing it in a double boiler.
- Mix the sugar and cocoa together in a small bowl, then mix in the water.
- Stir the sugar/cocoa/water mix into the melted chocolate.
- Quickly stir in the cream and mix until it has a smooth consistency.
- Immediately 'frost' the cake with this, making sure that there is quite a bit between the two layers of cake. The cake will need to be refrigerated to harden the fudge, so don't worry about its relatively liquid nature.
- Refrigerate cake.
- Serve warm after refrigeration. To serve, slice a piece and microwave it for about 20 seconds. The fudge will melt and soak into the cake. Serve with ice cream if you so desire.
Tips for the best Atomic Fudge Cake
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Atomic Fudge Cake recipe hard to make?
It is rated hard: 16 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
Can I make Atomic Fudge Cake ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for (470 ml) white sugar?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
0 comments