Sunday 28 January 2018

Vanilla Chocolate Fudge Cake

It's getting sort of traditional now for me to make an overly complex cake for my birthday. This year I doubled up and made for me and the other for Gill. They were both the same recipe, so it was mainly the logistics of dealing with double doses.

There are a lot of ingredients, however its basically an amalgamation of other recipes. There is a fast version of ganache, made with equal parts chocolate and cream in the microwave. There is joconde sponge, with an accompanying crème au beurre icing to use up the yolks, and there is fudge to decorate.

As such, I'll just run through the steps and ingredients, without too much detail in the full recipe.

Vanilla Chocolate Fudge Cake - Recipe

Fudge Ingredients

  • 300g sugar
  • 170g evaporated milk (small tin)
  • 50g butter
  • 30g golden syrup
  • 50g condensed milk
  • 1tsp vanilla essence

Full Recipe here...make this ahead of time, and keep it in an airtight container until needed

Joconde Sponge Ingredients

  • 3 egg whites
  • 3 whole eggs
  • 100g ground almonds
  • 100g dark muscavado sugar
  • 30g dark muscavado sugar
  • 30g plain flour
  • 30g butter (melted/cooled)

Full Recipe here...only thing I would add is that the muscavado sugar makes for a moister cake, so an extra 1-2 minutes baking may be required.

Crème au Beurre Ingredients

  • 3 egg yolks
  • 75g caster sugar
  • 225g butter (room temperature)
  • 1tsp vanilla essence

Full recipe here. You could use normal buttercream, however the joconde leaves 3 egg yolks, and this conveniently uses them!

Chocolate Ganache Ingredients

  • 100g dark chocolate
  • 100g double cream

Full recipe here, though I use a microwave in 10 second bursts these days, as it's much faster. Just make sure you stir it plenty after each burst.


1) Take the sponge and cut in half, and then in half again lengthwise, to leave 4 thin square'ish slices

2) Layer the slices up with the buttercream, and also add ganache to alternate layers. Smooth the top of the cake and cover with ganache. You can also decorate with melted white chocolate if you wish

3) Chop the fudge into small squares, and decorate the top of the cake

4) Chill in the fridge, then trim using a hot knife (dipped in hot water) to form clean edges