I remember the first time I tried Jamie Oliver’s Chocolate Fudge Cake. I was at a friend’s birthday party and the moment I bit into that rich, velvety chocolate, it felt like time slowed down. The cake wasn’t just sweet; it had this deep, comforting chocolate punch that made me forget all my worries for a few blissful minutes. From that day, I promised myself I would recreate it at home.
- It’s not just a cake; it’s an experience
- Perfect for celebrations or a treat-yourself evening
- Combines rich chocolate flavor with a surprisingly light texture
This cake has a way of making your kitchen smell like heaven and your guests ask for seconds before the first slice is even gone.
Jamie Oliver’s Chocolate Fudge Cake Recipe
I’ve followed Jamie’s recipe many times. Each attempt taught me something new about chocolate, mixing, and baking patience. The recipe is deceptively simple, but it rewards attention to detail.
- Classic, indulgent, and incredibly chocolatey
- Balanced sweetness with a moist, fudgy center
- A showstopper even for novice bakers
This isn’t one of those dry, crumbly chocolate cakes. Every bite feels like chocolate velvet melting in your mouth.
Ingredients Needed
I always start by laying out my ingredients. Seeing everything in front of me makes the process less intimidating and more joyful. Here’s what you’ll need:
- 250g unsalted butter, softened
- 250g dark chocolate, broken into pieces
- 250g caster sugar
- 5 large free-range eggs
- 1 tsp vanilla extract
- 125g plain flour
- 30g cocoa powder
- 1 tsp baking powder
- 100ml whole milk
Optional for decoration:
- Icing sugar or chocolate shavings
- Fresh berries for contrast
Having all your ingredients ready ensures you won’t get caught mid-bake without something crucial. Trust me, running to the store for one missing item while your oven is on is stressful.
How To Make Jamie Oliver’s Chocolate Fudge Cake
The first time I made this cake, I was amazed at how simple it felt to mix the ingredients but complex in how perfect it came out. Here’s the step-by-step process:
- Preheat the oven to 180°C / 350°F / gas mark 4
- Grease and line a 23cm round cake tin
- Melt the butter and chocolate together in a heatproof bowl over simmering water
- In a separate bowl, whisk eggs and sugar until pale and fluffy
- Fold the melted chocolate mixture into the eggs gently
- Sift together flour, cocoa, and baking powder, then fold into the wet mixture
- Stir in the milk slowly until smooth and glossy
- Pour the batter into the prepared tin and bake for 35-40 minutes
- Test with a skewer; it should come out slightly fudgy
- Let the cake cool before decorating
I love the moment when I remove the cake from the oven. The aroma is intoxicating and the texture perfectly fudgy.
Ingredient Science Spotlight
Understanding why this cake works can make you a better baker. I learned this after my first few tries:
- Butter and chocolate: Provide fat for a smooth texture and deep flavor
- Eggs: Trap air and give structure while keeping it soft
- Flour: Gives body; too much makes it dry, too little makes it collapse
- Sugar: Sweetens and helps with browning
- Milk: Moistens the cake and creates a slightly lighter crumb
Knowing how these ingredients interact makes adjusting the recipe or troubleshooting so much easier.
Expert Tips
Here’s where my experience really comes in. These tips will take your cake from good to unforgettable:
- Always use room-temperature butter and eggs for smoother mixing
- Don’t overmix the batter; it keeps the cake light
- Use good-quality chocolate; it makes a noticeable difference
- Let the cake cool completely before slicing for cleaner layers
- Store in an airtight container; it stays moist for days
A few of these tips have saved me from total cake disasters more than once.
Recipe Variations
I love experimenting. This cake is a great canvas for flavors:
- Nutty version: Fold in toasted hazelnuts or walnuts
- Mocha twist: Add a teaspoon of instant coffee to the melted chocolate
- Orange-chocolate: Zest a fresh orange and fold into the batter
- Vegan adaptation: Replace butter with coconut oil and eggs with flaxseed mix
Every variation gives the cake a new personality without losing the fudgy magic.
Final Words
I’ve made this cake countless times. Every batch teaches me something new about chocolate, baking patience, and the joy of sharing desserts with loved ones.
- It’s not just about following a recipe; it’s about enjoying the process
- Perfect for baking beginners and seasoned pros alike
- Always a crowd-pleaser
The smells, the textures, the smiles-baking this cake is an experience, not just a recipe.
FAQs
What Makes Jamie Oliver’s Chocolate Fudge Cake Recipe Different?
Jamie Oliver’s recipe uses simple ingredients like dark chocolate, butter, and sugar to create a rich and gooey fudge texture. The use of sour cream adds moisture and depth to the flavor.
Can I Make Jamie Oliver’s Chocolate Fudge Cake Ahead Of Time?
Yes, you can make it a day or two ahead. Just store it in an airtight container to keep it fresh and moist.
How Do I Make The Cake Less Sweet?
You can reduce the sugar or use a less sweet chocolate to balance the sweetness in the cake.