chocolate fudge icing – Feasting Is Fun

Cake, is not something that we need to have in our lives. Yet how much poorer would life be without the occasional slice? Almost all celebrations have a cake at their centre; Weddings, birthdays, anniversaries and more. Sunday is a celebration of a day of rest for most people. Although many still have to work and where would we be without our NHS, emergency services, care givers, transport providers etc? Baking is a form of relaxation for me. So on a Sunday, if I’m able, I like to bake. Here I share my Caramel Crunch Topped Chocolate Bundt Cake.

FF Caramel Crunch Topped Chocolate Bundt Cake — Caramel Crunch Topped Chocolate Bundt Cake

Recently I read a comment from a fellow Food Blogger, stating that their chocolate cakes always seemed dry. While I’ve never had that problem, in this cake there is absolute zero chance of it becoming dry. Since adding buttermilk to the cake batter ensures a beautifully moist cake, that keeps it’s moistness over the following days. Contrasting well with the crunchy caramel topping and silky icing.

Having made this chocolate fudge icing a number of times, it really is a marvel on one’s tastebuds. Essentially a chocolate ganache into which Rolos are melted, it pours easily, coating an entire cake in a few minutes. While more icing than is needed is made to cover this cake, the remaining dripped chocolate icing can be scooped into a container for later use, ensuring minimal waste.

The Beauty Of Bundt Cakes

As with all Bundt cakes, they are a novice cake decorator’s dream. Since each Bundt pan is intricately designed. The result is a stunning cake when baked and turned out. While the best Bundt pans made by Nordicware, may not be cheap, in terms of value for money they deliver every single time. The majority of my Bundt pans have been bought for me as Christmas or birthday presents.

Recipe: Caramel Crunch Topped Chocolate Bundt Cake serves 10-12

For the cake:

250g/9oz Unsalted Butter at room temperature

250g/9oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon

5 Large Free Range Eggs

2 tsp Vanilla Extract – I use Nielsen Massey

150g/5oz Buttermilk

225g/8oz Plain White Flour

2 tsp Baking Powder

75g/3oz Good Quality Cocoa Powder – I use Callebaut

For the icing:

300ml/10.5fl oz Double Cream (heavy cream)

300g/10.5oz Good Quality Milk Chocolate (semi-sweet chocolate)

1/4 tsp Sea Salt (halve if using free flowing salt)

2 Packets of Rolos

1 tub Salted Caramel Crunch by Dr Oetker (alternatively use crumbled honeycomb such as a Crunchie bar with a sparse pinch of sea salt added to tame the sweetness) – Note – while sold as salted caramel crunch I was unable to taste any salt.

Method: Preheat the oven to 160C/140C fan, 325F, gas mark 3

A 10 Cup Bundt Pan is needed for this cake. The Elegant Party Bundt Pan has been used here. Also it is strongly recommended that Wilton cake release spray be used to ensure the baked cake releases easily from the pan.

Making And Baking The Chocolate Bundt Cake

First of all prepare the Bundt pan. Spray or brush cake release on to the inside of the pan. Use a pastry brush to ensure every part of the pan’s inside is completely covered. Set to one side.
In a large jug weigh the buttermilk and then add the eggs and vanilla extract. Whisk lightly with a fork to combine – liquid ingredients.
Next in a separate large bowl add the butter, sugar and salt. Whisk the ingredients together until pale and creamy.
Tip the liquid ingredients into the creamed butter bowl.
Sieve the flour, baking powder and cocoa powder into the same bowl.
Mix all of the ingredients together using a spoon until they are just combined. Since over mixing can lead to a tough cake crumb once baked.

Spoon the chocolate cake batter into the prepared bundt pan, pressing the batter into the pan. Ensure the Pan is evenly filled. Smooth the top. Note – the Bundt pan should not be more than two thirds full.
Place the cake into the centre of a preheated oven and bake for 1 hour and 15 minutes.
The cake is fully baked when it is firm to touch and shrinking away from the sides and centre. Also an inserted skewer will come out clean.
As soon as the cake is baked remove from the oven and allow to cool in the pan for 10 minutes.
After the cooling time has elapsed turn the cake out on to a cooling rack.
Allow the cake to cool completely before icing.

Preparing The Best Chocolate Fudge Icing And Decorating The Cake

To make the chocolate fudge icing: First of all place a heatproof bowl over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water.
Add the cream, chocolate and salt. Stir until the chocolate is melted and combined with the cream.
Next add the Rolos and stir continuously until melted into the chocolate.

Place the cooled cake on to a rack over a clean baking tray.
While the chocolate icing is still warm spoon evenly over the cake. Start at the top, work in a circular motion around the cake until it is completely covered.
As soon as the icing has stopped dripping move the cake to a plate or board.
Sprinkle caramel crunch pieces on to the top of the cake before the icing sets.

Leave the icing to set for 30 minutes prior to serving.
Note – spoon the chocolate fudge icing, that dropped through to the baking tray, into a bowl, cover and keep in the fridge for up to one week. Warm and use poured over ice cream, or spread cold on to cupcakes.

Caramel Crunch Topped Chocolate Bundt Cake

Decadent, moist, rich chocolate cake, slathered in a shiny glaze and topped with complimenting caramel crunch.

Serve sliced and accompanied with a refreshing cup of tea and good company.

Make the cake a day ahead and store in an airtight container. Once iced store any leftover cake in an airtight container for up to 4 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Caramel Crunch Topped Chocolate Bundt Cake then you may also like these:

Pomegranate Lemon Drizzle Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

It is said that we eat with our eyes, before anything has even touched our lips. If so, this glossy cake topped with golden nuggets definitely has my mouth drooling. Even more so, it grabbed my family’s attention straight away. Also it disappeared rather too quickly. Resulting in me setting a ban on the last slice, so that I could test it’s longevity!

Whatever you are making, baking and creating in your kitchens have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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.

FF White Chocolate Swirl Fudge Cake — **White Chocolate Swirl Fudge Cake** more chocolate is always a good thing.

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!

Creating THE Best Chocolate Fudge Icing EVER:

While 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 this recipe – Chocolate Honeycomb Sponge Cake

60mls Vegetable Oil or Melted Butter – plus a little extra for greasing the cake tins

300g Dark Chocolate – I use Callebaut callets (which are mini buttons suitable for melting. I buy the from Amazon)

300mls Double Cream

4 Packet Rolo’s

50g White Chocolate

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F.

Making And Baking The Chocolate Fudge Cake:

First of all, 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.

Chocolate Fudge Cakes cooling.

Making the Chocolate Rolo 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.

Creating The White Chocolate Swirls:

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:

Glazed Orange Bundt Cake

Classic Coffee Walnut Cake

Double Cherry Drizzle Oat Bars

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.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast!

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.