Fudge Cake
Delicious fudge – cake on a sponge base layered with dulce de leche cream
The recipe for fudge cake is a combination of delicate sponge cake with a subtly sweet dulce de leche cream. The sponge cake is fluffy and light, perfectly contrasting with the rich flavor of the dulce de leche cream. This sweet combination makes fudge cake ideal for various occasions, from family gatherings to parties. Preparing this delicacy is simple and extremely satisfying for every sweet tooth. I highly recommend it!
Table of contents
Fudge cake recipe step by step
If you like light and fluffy cream cakes that can be divided into many portions, then you must try this recipe!
Fudge cake recipe
Wyposażenie
- Baking pan approximately 24/24 cm or 20/30 cm.
Składniki
ingredients for the cake sponge
- 4 egg whites (from size L eggs)
- 4 egg yolks
- 100 g sugar (- half a cup)
- 100 g wheat flour – all-purpose (2/3 cup)
- 2 tablespoons potato starch
ingredients for the fudge cream
- 750 ml heavy cream (well chilled, I used 30%)
- about 300 g dulce de leche (from a can – or to taste)
- 4 teaspoons gelatin (+ a little water)
ingredients for soaking
- 2 teaspoons sugar
- about 300 ml lukewarm water
Instrukcja
How to make the sponge cake for the fudge cake
- Add sugar to the egg whites and beat until the whites are white and very thick.4 egg whites, 100 g sugar
- Sift the wheat flour and potato starch through a sieve.100 g wheat flour – all-purpose, 2 tablespoons potato starch
- Add the egg yolks to the beaten egg whites and gently mix – you can do this on the lowest speed of the mixer.4 egg yolks
- Add the flour and gently mix.
- Line the baking pan with parchment paper.
- Pour in the batter and level the surface.
- Bake the sponge cake at 170 degrees (convection) for about 20 minutes – until a dry toothpick comes out.
- After baking, cool the sponge cake, then cut it into two layers.
How to make the fudge cream
- Transfer the dulce de leche to a bowl and add some heavy cream (from the 750 ml) – mix briefly until the dulce de leche becomes more liquid.about 300 g dulce de leche
- Whip the remaining heavy cream until thick.750 ml heavy cream
- Add the dulce de leche to the cream and gently mix with a spatula.
- Cover the gelatin with a small amount of water (just enough to cover it). Let it sit for 5 minutes to swell, then briefly heat it until it becomes liquid (I put it in the microwave for about 10 seconds).4 teaspoons gelatin
- Add a tablespoon of the fudge cream to the gelatin and mix. Pour this tempered gelatin into the rest of the cream and mix thoroughly.
Fudge cake – assembly
- Place the bottom layer of sponge cake at the bottom of the baking pan.
- Soak it with sugar water.2 teaspoons sugar, about 300 ml lukewarm water
- If you like sweeter cakes, you can now spread the top of the sponge cake with the remaining dulce de leche from the can.
- Spread about half of the dulce de leche cream over the sponge cake.
- Place the second cake layer and soak it as well.
- Spread the rest of the cream and level the surface.
- Refrigerate the cake for several hours – so that the cream sets.
- Before serving, you can drizzle the top of the cake with a little caramel sauce.
Uwagi
Wartości Odżywcze
Sponge cake with dulce de leche cream – notes
Fudge Cake on a sponge base I made for the holidays and everyone loved it. Even though I added a lot of dulce de leche mass to the cake, it wasn’t too sweet at all. If you prefer sweeter cakes, I suggest spreading the remaining dulce de leche mass on the sponge cake before applying the cream. Then the cake will be sweeter, and you won’t have any dulce de leche left over, so you won’t have to worry about it going to waste. I didn’t add the dulce de leche mass – I used it for another cake. Instead, before serving, I drizzled the top of the cake with a little caramel sauce. You can use a ready-made sauce here, or make it yourself. I recommend here express caramel sauce made in the microwave.
How to make sponge cake for fudge cake – tips
The base here is a white sponge cake baked in a larger pan (because this is a fudge cake on a large sheet sponge base). I made the sponge cake with 4 eggs, so it would be tall enough for two layers. Above you will find the exact sponge cake recipe – along with photos of the preparation. You bake the sponge cake, cool it, and cut it into two layers. I suggest baking it the day before – such a ‘rested’ sponge cake is easier to cut. Once you have the sponge cake, you prepare the fudge cream.
Ingredients for preparing the cream and method of making the fudge cream
The cream essentially has three ingredients – whipping cream, fudge mass (I used dulce de leche from a can), and gelatin. Gelatin is added to the cream to make it more stable and firm. Remember not to overheat the gelatin, as it will lose its gelling properties. First, pour a small amount of cold water over it, stir, and set aside for a few minutes to swell. Then heat it briefly – I put it in the microwave for a maximum of 10 seconds – as soon as I see it has dissolved and starts to rise – I turn off the microwave. If you don’t have a microwave, place it in a pot with hot water and stir until it dissolves. To temper the gelatin before adding it to the cream, mix it with a spoonful of cream and only then add it to the cream. If you add hot gelatin to the cream without tempering, it’s possible that ‘lumps’ of gelatin will form in the cream. Layer the sponge cake with the prepared cream and put the cake in the refrigerator to chill. After chilling, the fudge cake cuts nicely into portions.
Let me know how you liked the fudge cake on a sponge base. Also try my other recipes for cream cakes.
P.S. By the way, I highly recommend following my Instagram profile, where you’ll find my recipes in an easy-to-save-for-later format.
Recommended recipes for cream cakes
Be sure to try my other recipes for incredibly delicious cakes prepared with creams. Here I recommend, among others, these three recipes, and many more on the blog. You are warmly invited.
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