Waltz Chocolate Fudge Cake


Waltz-3Preparation time: 10 min.

Cooking time: 60 min.

Total Time: 1 hour 10 min.

Serves: 8-10 persons.




240g Dark cooking chocolate, preferably 70% cocoa, broken into pieces

  • 385g Caster sugar (superfine sugar)
  • 250g, or 2 Sticks unsalted butter
  • 1¼ Cups milk
  • ¼ Cup oil
  • 2 Eggs
  • ½ Cup, or 45g cocoa powder
  • 1 Tsp baking powder
  • 1¾ Cups / 265g plain flour
  • 2 Tbsp coffee granules (optional)




  • 1 Cup heavy whipping cream
  • 250g Dark melting chocolate chips (semi sweet chocolate chips)



  • Preheat oven to 180C/350F. Butter or spray a 22-25cm/9-10” spring form cake tin and line with parchment/baking paper.


  • Combine sugar, butter, half the milk and chocolate in a saucepan over medium-low heat. Stir until the butter and chocolate have melted and sugar is dissolved. Do not let it simmer or boil.


  • Pour the chocolate mixture into a bowl. Whisk in oil and remaining milk.


  • Whisk in eggs until combined.


  • Sift cocoa, baking powder, flour and coffee directly into the bowl. Whisk until smooth – some small lumps are ok.


  • Pour into the cake tin and bake for 1 hour 10 minutes or until a skewer inserted into the center comes out clean.


  • Remove sides from the cake pan and transfer to a cooling rack to cool.



  • Place chocolate in a bowl.


  • Place cream in a saucepan over medium-high heat. When it is about to start simmering, remove it – don’t let it come to a boil! Pour cream over the chocolate; shake the bowl to submerge all the chocolate under the cream. Cover bowl with a plate and set aside for 5 minutes.


  • Stir chocolate with a spoon until smooth. Refrigerate for 45 minutes to 1 hour or until thickened to a spreadable consistency like peanut butter.
  • Spread over the cake – tops and sides.
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