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Christmas Fudge Cake

Christmas Fudge Cake with rich chocolate layers, glossy ganache drip, and golden-tipped meringue peaks on top.
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A rich and moist Christmas Fudge Cake layered with chocolate ganache, topped with festive meringue swirls or marshmallows. This showstopper dessert is perfect for the holidays and blends indulgent chocolate flavors with seasonal charm.

Ingredients

Scale
  • 160g dark chocolate (50–60% cocoa)
  • 100g salted butter
  • 200ml vegetable oil
  • 370g caster sugar
  • 60g soft light brown sugar
  • 3 eggs
  • 60g cocoa powder
  • 300g plain flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1.5 cups / 354ml boiling water
  • 280g sour cream
  • 1 tbsp vanilla extract
  • 200g butter (softened, for icing)
  • 400g icing sugar
  • 50g cocoa powder (for icing)
  • 4-5 tbsp milk or cream
  • 350g dark chocolate (ganache)
  • 250ml double/heavy cream (ganache)
  • 2-3 tbsp golden syrup (ganache)
  • 150g dark chocolate (drip)
  • 180ml double/heavy cream (drip)
  • 2-3 tbsp golden syrup (drip)
  • 120g caster sugar (meringue)
  • 3 egg whites
  • 1 tsp corn starch

Instructions

  1. Melt chocolate and butter in the microwave until smooth.
  2. Add vegetable oil, both sugars, sour cream, and vanilla. Mix to combine.
  3. Add eggs and mix just until combined.
  4. Gradually add boiling water in thirds, stirring gently each time.
  5. Sift flour, cocoa powder, salt, baking powder, and baking soda into the wet mix. Fold gently.
  6. Divide batter into three lined 6″ cake tins. Bake at 170°C (fan) for 35–40 minutes.
  7. Cool cakes in tins for 20 minutes, then remove and let cool completely on racks.
  8. For icing: Beat softened butter for 2 mins, add sifted icing sugar and cocoa in stages. Add milk/cream for desired consistency.
  9. For ganache: Melt chocolate with cream in intervals, stir in golden syrup, and cool until thickened.
  10. For drip: Heat cream and pour over chocolate, stir and add syrup. Cool until pourable.
  11. For meringue: Whisk egg whites, add sugar slowly, then corn starch. Pipe swirls and torch or broil until golden.
  12. Assemble: Level cakes, layer with fudge icing, coat in ganache, chill, add ganache drip, pipe meringue, and torch.

Notes

  • Use high-quality chocolate for best flavor.
  • Don’t overmix or overbake the cake to retain moisture.
  • Chill the cake before applying ganache drip.
  • Optional: Replace meringue with toasted marshmallows for ease.
  • Store leftovers in airtight container; freeze for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/christmas-fudge-cake-dessert-recipe/