How to Make Soft and Smooth Melted Chocolate Fudge Sponge Cake Delicious and Easy to Make

How to make Chocolate Fudge Cake

• 1

  Chop the chocolate

  First, chop 120g of dark chocolate into small pieces and place it in a large bowl. The finer you grind it, the easier it will melt and blend with the butter.

  
• 2

  Melt the chocolate and butter

  Next, boil a pot of water on the stove until it is lightly simmering, then place the bowl of chopped chocolate on top of the pot and add 70g of butter (softened at room temperature) to the bowl.

  Use a flat whisk to stir the mixture until it is completely melted together. Note that you should only heat until the butter and chocolate are fully melted; overheating will cause the chocolate to seize and spoil.

  Once the chocolate and butter are completely melted, remove the bowl and add 10g of cocoa powder, then continue to use a whisk to mix the mixture thoroughly. Next, add 50g of fresh milk to the mixture and stir them well once again.

  

  
• 3

  Mixing the cake batter

  Add 2 egg yolks, 20g of sugar, and 2g of vanilla to the chocolate mixture. Use a whisk to mix the mixture in one direction until fully combined.

  Sift 50g of type 8 flour into the mixture and continue to use the whisk to mix in one direction until the mixture is smooth, thick, and free of lumps.

  Tip: Mixing each ingredient separately will help the batter become evenly smooth, avoiding the issue of lumpy batter.

  
• 4

  Whipping egg whites

  Place 2 egg whites in a large bowl, using a hand mixer, beat on low speed until the eggs form bubbles like soap.

  Divide 40g of sugar into 3 portions, gradually adding each portion one at a time until dissolved. Beat each portion of sugar for about 30 seconds on low speed before adding the next portion.

  When adding the last portion of sugar to the egg whites, increase the mixer speed to high, beating until the egg whites are soft, creamy, thick, shiny, and smooth. Lift the whisk to create soft peaks, and it is done.

  
• 5

  Mix the flour mixture with the egg whites

  Divide the whipped egg whites into 2 parts, add the first part to the bowl of flour and use a whisk to stir the mixture in one direction. At this point, the mixture will be quite thick, and stirring will be a bit heavy, but don’t stir too vigorously, as doing so will break the air bubbles in the cake, causing it to collapse and become dense.

  After evenly mixing half of the whipped egg whites with the flour, add the remaining egg whites and continue to gently stir the mixture in one direction to avoid breaking the air bubbles.

  Finally, use a spatula to gently scrape and fold the flour mixture from the sides of the bowl to help achieve a smooth and consistent batter.

  Tip: You can use a spatula to mix the flour, but a whisk is still the best tool for stirring the batter to avoid creating large air bubbles in the cake.

  
• 6

  Pour the mold and bake the cake

  Preheat the oven to 160 degrees Celsius for 15 minutes to stabilize the temperature in the oven.

  Cut parchment paper to fit the mold, then line it inside the mold for easier cake removal after baking.

  Next, slowly pour the batter into the mold, gently tap the cake mold on the table to break any large air bubbles in the batter. Place the cake in the oven and bake for 35 minutes at 150 degrees Celsius.

  Tips and notes when baking the cake

  • You can use a skewer to poke the surface of the cake and then pull it out. If the skewer comes out dry, the cake is done; if it comes out wet with batter, you need to bake it longer.
  • Some small household ovens may have temperature discrepancies due to various factors, which can affect your cake baking results. Therefore, during the baking process, you can use an oven thermometer to adjust the temperature accurately, or monitor the cake. If the cake rises quickly and browns on the surface, you need to lower the temperature and bake the cake in the middle rack, then extend the baking time.
  • If the cake rises poorly, the batter is too thin, or large air bubbles appear, it may be due to insufficiently whipped eggs or not mixing correctly, causing the air bubbles to break too much.

  
• 7

  Making melted chocolate sauce

  After baking, take the cake out to cool. While waiting for the cake to cool, let’s make the chocolate sauce for the cake.

  Put 60g of chocolate and 40g of Whipping Cream into a cup. Then, put it in the microwave for 30 seconds until the chocolate completely melts. If you don’t have a microwave, you can also melt the chocolate using a double boiler.

  After microwaving for 30 seconds, take it out and use a whisk to mix the mixture together until smooth.

  The cake base will slightly sink in the middle after cooling. Drizzle the chocolate sauce over the cake. And that’s it, you have completed the soft, moist chocolate fudge sponge cake.

  

  
• 8

  Final Product

  The chocolate cake base is soft, moist, fragrant, and delicious with a rich chocolate flavor combined with creamy, aromatic chocolate sauce. This will be one of the cakes that can make anyone fall in love, even your crush.