The other day I wanted to eat cake, but every time I make cakes, the process always takes too many hours.
I wanted a cake that doesn’t take so long, so I made this vanilla cake with a chocolate fudge icing on top.
I think vanilla cake with a chocolate icing is such a good combination. I love chocolate, but I think too much chocolate can be overwhelming sometimes, so vanilla cake with chocolate icing is the perfect balance.
The fudge icing
We are actually going to make the fudge icing first, before we make the cake.
This is just because the icing needs some time to set up, so it’s better to make this first.
Making it is super easy, you just melt the ingredients together then leave this to set.
These are the ingredients you will need to make it:
- Dark chocolate
- Unsalted butter – I like to use unsalted butter and add the salt separately, so that I can control the amount of salt. But salted butter does work too, just don’t add in any extra salt.
- Icing sugar – also known as powdered sugar.
- Double cream – also known as heavy cream.
- Salt – to enhance the flavours. Leave this out if you are using salted butter.
Do I have to use dark chocolate?
I know a lot of people don’t love the taste of dark chocolate, so let’s talk about this.
Using dark chocolate for this icing will give you the best results, dark chocolate sets up the best, and I think it gives you the best texture for this icing.
If you are worried about the icing being too bitter, I personally don’t think it is bitter, but if you hate dark chocolate you might
If you are worried about this, you can add extra icing sugar. So as the ingredients are melting, taste it, if it tastes bitter to you, mix in some more sugar.
HOWEVER if you really did want to use milk chocolate instead. I recommend halving the amount of cream in the recipe. So instead of using 180ml, use 90ml instead.
Since milk chocolate already has dairy in it, if you use the full amount of cream, the icing will be way too thin.
With that being said I need to be honest, I have not tried doing this. So I don’t know if the texture will be exactly the same. So I think dark chocolate is best, but milk chocolate will work if you really wanted to use it.
Leaving the icing to set
So once you have melted the ingredients together in a pot, I like to sieve it to get out any lumps that might have formed. Then I leave it to set in the fridge.
This might take some time, this is why we are making it first.
Your icing will be a liquid at first, but after some time in the fridge, it will end up turning into a thick spreadable icing.
If you wanted to speed up this process, you could put it in your freezer instead.
But if you do this, I have 2 things I need to say:
One is to not forget about it. I have done this before and then when I went back to it, it was rock solid. I had to then wait for it to soften.
So don’t forget about it.
And then the second thing I want to say is…mix the icing every now and then.
When you use a freezer to let things set, it makes things set a little unevenly.
So I recommend every 10 or 15 minutes, give your icing a mix, then put it back into the freezer. This way you won’t end up with a fudge icing that has lumps of icing that is super set, and lumps of icing that is not as set…I hope that makes sense.
It will just give you a smoother icing, that is all I needed to say.
The vanilla cake
Whiles the fudge icing is setting, we can make the cake layer.
Here are the ingredients I used for this:
- Unsalted butter – we’re using self-raising flour in this cake, a lot of self-raising flours already have salt added into them. So it’s best to use unsalted butter.
- Oil – this is going to add a lot of moisture. Any flavourless oil works but I like to use vegetable oil.
- Granulated sugar – caster sugar works too.
- Vanilla extract
- Self raising flour
- Milk – it’s best to use whole milk
Can I substitute the self-raising flour?
If you live in a place where it’s hard to get self-raising flour, you can use plain/all purpose flour instead.
I like to use self-raising flour just because it already has the raising agents mixed into it, so I don’t have to add it in myself.
But again if you don’t have it, plain/all purpose flour works great.
Just use the same amount, but mix 1.5 teaspoons of baking powder and 1/8 teaspoon of salt into it.
Storing this cake
Once your cake layer has baked and cooled, add the set fudge icing on top, then it is done.
If you don’t eat this all at once, the best way to store it is in an airtight container.
Just cut slices and add them into a container. Then you can either leave them at room temperature for about 2 days, or instead, you can leave them in your fridge for about 5 days!
Here are some other cake recipes I think you should try too:
Vanilla Cake with
Chocolate Fudge Icing
- For the fudge icing:
150g dark chocolate
80g unsalted butter
100g icing sugar (you can increase this amount if you want a sweeter icing)
180ml double cream
1/8 teaspoon salt
- For the vanilla cake:
60g unsalted butter, softened
60ml vegetable oil
125g granulated sugar
2 teaspoons vanilla extract
125g self-raising flour
30ml whole milk
- Making the icing:
- In a pot, add all the ingredients for the icing.
- Place this pot onto medium heat and keep heating, whiles stirring, until all the chocolate and butter has melted and you have a smooth mixture.
- Pour this through a sieve, then leave it in your fridge to set, you want it to turn into a thick spreadable icing. You could also put this in your freezer to speed up the process, but don't forget about it, you don't want it to become fully frozen.
- Making the cake:
- Whiles the icing is setting, you can make your cake.
- Start by pre-heating your oven to 180c/350f. Also grease and line an 8 inch square cake tin.
- In a bowl, add the softened butter, oil, sugar and vanilla. Beat all this together on high speed for 2-3 minutes. If you are making this by hand, just aggressively whisk for as long as you can.
- Add the eggs into this, whisk these in, then add the flour and milk. Whisk just until you get a smooth batter.
- Pour this into your prepared cake tin, then bake at 180c/350f for around 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
- Once baked, leave to cool completely.
- Once the cake has cooled and the icing has become thick and spreadable, you can put them together.
- Take the cake out of the tin, add the icing on top, spread it around and then it is done. Cut into it and enjoy!