Today it is National Devil’s Food Cake Day! Who knew there was such a thing? Not me! So, never one to shy away from a challenge, I decided it was time that this cake had a makeover. Meet my White Chocolate Swirl Fudge Cake.
I have taken the classic Devil’s Food Cake and given it a makeover!
Having a packet of Wright’s Baking Chocolate Fudge Cake Mix to hand meant that making and baking this cake was so easy. The only change I made was using 60ml of melted butter, rather than the oil stated on the packet. The reason for doing this – well I had completely run out of vegetable oil.
Improvisation should be my middle name!
Whilst the cakes were cooling I thought about the icing. Chocolate ganache, the mixture of chocolate and double cream was what I needed for this cake.
Or so I thought!
It would seem adding Rolo’s to hot, chocolate ganache, where they melt and become one, utterly fudgey icing, was a brilliant idea!
I have them occasionally 😉
As the chocolate fudge icing cools,
assuming you have some left after eating it from the bowl with a spoon, it retains a beautiful, glossy shine. The sun came out as I took these photos and the cake looked stunning.
As beautiful as this cake looked, draped in all it’s glorious chocolate fudge icing, it needed a lift.
Now I know there will be Devil’s Food Cake purists who disagree with the addition of dreamy, white chocolate swirls. That is why I have called this cake White Chocolate Swirl Fudge Cake – take off the swirls and you have a great Devil’ Food Cake.
Personally I love the white chocolate swirls. I think they make the cake look classier, plus they add a great vanilla taste, which rounds out the dark chocolate fudge icing.
So I’m keeping them. If you want to leave them off that’s your choice and I will not judge you.
Recipe: Makes one White Chocolate Swirl Fudge Cake serves 10
1 Packet Wright’s Baking Chocolate Fudge Cake Mix – alternatively you can use the chocolate cake recipe from x
60mls Vegetable Oil or Melted Butter – plus a little extra for greasing the cake tins
300g Dark Chocolate
300mls Double Cream
4 Packet Rolo’s
50g White Chocolate
Method: Preheat the oven to 160C/140C fan, gas mark 3
- Grease 2 x 8″/20cm sandwich cake tins and line the bases with baking parchment.
- Make up the chocolate fudge cake mix according to the packet instructions.
- Divide the cake batter evenly between the 2 sandwich tins.
- Place on the middle shelf of the oven.
- Bake for 30 minutes. The cake is cooked when it springs back from a light touch.
- Once baked remove the cakes from the oven and place the tins on to a cooling rack.
- When the cakes are warm turn them out on to the cooling rack and allow to cool completely before icing.
Making the Chocolate Fudge Icing:
- Fill a small saucepan with approximately 1 inch of water and place over a low heat.
- Break or chop up all of the dark chocolate and place into a heatproof bowl that sits on top of the small saucepan.
- Add the double cream and place the bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water. This is called a double boiler.
- When the chocolate has completely melted and combined with the cream, add the 4 packets of Rolo’s.
- Once the Rolo’s have melted remove the bowl from the pan – be careful as it will be hot.
- Continue stirring the chocolate fudge icing to help it cool down and thicken.
- When the icing is cooled, but still pourable, it is time to assemble the cake.
Icing the White Chocolate Swirl Fudge Cake
- Place the bottom cake, right side up onto a cake board or stand.
- Pour over enough chocolate fudge icing so that when spread, using a palette knife, it almost reaches the edge of the chocolate cake.
- Place the top half of the cake, right side up, on top of the icing filled bottom half.
- Gently pour over the the chocolate fudge icing, starting in the middle. When the icing has reached the edge pour more icing around the outside edge so that it drips down and covers the sides.
- Use a palette knife that has been kept in a jug of hot water and then wiped with a clean, dry cloth, to smooth the icing around the sides of the cake.
- Set the cake to one side to set. In very hot weather place in the fridge to set.
- When the icing is set – note it will not set hard like chocolate – you can decorate your cake.
- Break up the white chocolate and place into a heatproof, microwaveable bowl and zap for 20 seconds at a time, stirring after each zap, until the chocolate is almost melted. Remove from the microwave and keep stirring until you have liquid, vanilla scented, white chocolate.
- Pour the melted chocolate into a small, disposable piping bag.
- Snip off the very end and pipe swirls around the outside edge of the cake, Let your creativity flow and swirl away!
This White Chocolate Swirl Fudge Cake is the perfect cake for feasting and sharing. It’s not everyday we make a cake like this, so when we do, invite all your friends and family round for some fun and cake!
Decadent, rich, deep chocolate cake, with layers of THE best chocolate fudge icing, finished with elegant swirls of white chocolate.
Devil’s Food Cake you’ve had your day – this cake is on another level!
If you know a chocolate lover, make this cake for them.
Got a friend who is down in the dumps, make this cake for them.
Want to show someone how much you care, make this cake for them.
Do you know someone who loves baking, but is a bit short of cash? Print off this recipe and buy the ingredients and gift it to them.
White Chocolate Swirl Fudge Cake – is the cake to bring a smile to people’s faces.
Who will you make smile??
If you have enjoyed this White Chocolate Swirl Fudge Cake then you may also like these recipes:
Feasting is Fun is all about sharing. I create great recipes for you to use and bake with and in doing so, hopefully encourage you to share your makes and bakes with others.
Never under estimate the power of a small, handmade gift. It can change a person’s day, make a family smile, or even make a lonely person feel cared for.
I hope you have fun making and baking in your kitchens. Thank you so much for sharing all of your bakes on a Twitter and Instagram, please keep them coming. I also love reading your comments, thank you for taking the time to write them.