Chocolate Fudge Cake with Honeycomb and Dulce de Leche Balls

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Chocolate fudge cake

This weeks Cake of the Week at The Gasoline Pony is Chocolate Fudge cake. It’s a pretty easy one that really does pack a chocolate punch.  This cake is the basis of most of the cakes I decorate. It is easily cut into shape and keeps without refrigeration for up to two weeks.

Chocolate fudge cake with homeycomb

It can be flavoured with orange for a nice flavour change. Just add the zest of two oranges to the mixture. I have decorated with honeycomb and caramel but you could decorate with just about anything you could dream up. one of the all time favourites is a whole bag of assorted lollies or perhaps just smarties or even a punnet of strawberries and chocolate shavings

4.8 from 6 reviews
Chocolate fudge Cake with Honeycomb and Dulce de Leche Balls
My Kitchen Stories: 
Make this in a 24-28 cm tin depending on how high you would like it to be. The one in the picture is a 28 cm. It is easily cut in half once cool. Measurements are in Australian standard cup sizes
  • 125gm butter melted and set aside
  • 550 gm caster sugar
  • 350 gm plain flour
  • 90 gm Dutch Cocoa
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 200 ml milk ( ¾ cup)
  • 180 ml strong coffee ( just under ¾ cup)
  • 200 ml buttermilk (3/4 cupl)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 150 ml cream
  • 150 gm dark chocolate
  • 150 gm honey comb
Caramel Balls
  • 400 gm tin sweetened condensed milk
  • 2 tablespoons cream ( I used thickened)
  1. Preheat the oven to 160 C Line the bottom of a springform tin approx 24- 28 cm. Spray the sides well with or butter and flour.
  2. Mix all of the dry ingredients well in the bowl of an electric mixer until well combined ( if adding orange zest this is the time)
  3. In another bowl with a whisk mix together the eggs, milk, buttermilk, vanilla and coffee.
  4. Turn the mixer onto low and add the liquid mixture and the melted butter and beat well.
  5. Pour the cake batter into the cake tin and bake for approximately 60 minutes. Check at around 50 minutes. A skewer inserted in the middle of the cake should come out pretty much clean.
  6. Cool in the tin for ten minutes before running a knife around the sides to loosen and turn out. Cool completely before icing
  7. Heat the cream over a double boiler or in a jug in the microwave till hot but not boiling. Cool slightly then stir in the very well chopped chocolate until it is smooth and shiny.
  8. Put the cake onto a plate or board and pour over the chocolate spreading to the edges
  9. decorate with honey comb
  10. To make the caramel pour the can of condensed milk into a deep glass bowl . Microwave for 1 minute bursts stirring after each minute. By 4 minutes the condensed milk will have started to turn golden and thick. Stir in 2 tablespoons of cream and stir till combined. Once the caramel has cooled to warm, roll into balls. This will eventually go sugary but makes a great fresh garnish.
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