Waltz Chocolate Fudge Cake
Preparation time: 10 min.
Cooking time: 60 min.
Total Time: 1 hour 10 min.
Serves: 8-10 persons.
Ingredients
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)
Ganache
- 1 Cup heavy whipping cream
- 250g Dark melting chocolate chips (semi sweet chocolate chips)
INSTRUCTIONS
- 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.
Ganache
- 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.


Strawberry season is just around the corner, so keep this recipe close at hand. The combination of the sweetness of the strawberries with the tang of balsamic is addictive, be warned!
Ingredients (per portion)

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