Chocolate Fudge Cake

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Ingredients
Chocolate fudge cake

230 gram (1 cup or 2 sticks) unsalted butter, room temperature

200 grams (1 cup) caster sugar
135 grams (3/4 cup) brown sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
280 grams (2 cups) plain flour
60 grams (3/4 cup) cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
120 ml (1/2 cup) hot water
240 ml (1 cup) sour cream, room temperature

Instructions

1. Grease two round 8-inch cake pans well with butter and line the bottom with
baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320
F) fan-forced.
2. In a large mixing bowl, add butter and sugars and beat with an electric mixer until
pale and creamy.
3. Add vanilla and eggs, one at a time, and continue to beat until mixture is
combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
4. In a separate bowl, sift plain flour, cocoa powder, baking powder and baking soda
and lightly whisk.
5. Add dry ingredients to the wet, along with the hot water and gently fold with a
spatula. Finally, add the sour cream and fold until the mixture is completely
combined and smooth. It will be quite thick – this is fine.
6. Divide chocolate batter into prepared cake pans and bake for approximately 35-40
minutes or until a skewer inserted into the middle of the cake comes out
clean. Leave the cakes to cool for about 10 minutes before carefully transferring to
a wire rack to cool completely.
7. Make a batch of real chocolate buttercream and cover the middle, top and sides of
the chocolate cakes.

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