Double Chocolate, Cinnamon and Dulce de Leche Fudge Cake

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Step 1

Begin by making the dulce de leche the day before. Into a large saucepan, add your tin of condensed milk and fill with enough water so the tin is submerged. Place the saucepan lid on top and place over a medium heat for 2.5 hours. Throughout the two hours just ensure the tin is always fully submerged.

Step 2

After 2.5 hours, allow the tin to cool in the water before removing and transferring out the contents. Use a rubber spatula to bring to a smooth consistency before covering and refrigerating until needed.

Step 3

For the sponge, preheat the oven to 150°C Fan/170°C/340F/Gas Mark 3 and grease and line 2 x 8 inch / 20 cm cake tins.

Step 4

Add all the dry ingredients to a bowl and use a balloon whisk to mix until well combined.

Step 5

In a separate bowl, add all the wet ingredients and again, use a balloon whisk to mix until everything has emulsified.

Step 6

Pour the wet mix into the dry and use the balloon whisk to begin mixing. Switch out to a rubber spatula and use to clean the sides and bottom of the bowl to make sure there are no flour pockets. When there are no visible streaks of flour left, evenly distribute the batter between the two tins.

Step 7

Pop in the oven and bake for 36 to 38 minutes. Remove from the oven and allow the sponges to sit in the tins cooling for 15 minutes before turning out onto individual sheets of clingfilm/saran wrap.

Step 8

Before wrapping the sponges, allow them to sit for 5 minutes to air their bottoms (sounds weird but trust me on it) and allow any excess moisture to dry off. Wrap the sponges (not too tightly, let them breathe a little) and leave to completely cool.

Step 9

Whilst the sponges are cooling, make the fudge frosting by pouring the double/heavy cream into a pan. Place the pan over a medium heat and bring to a near boil.

Step 10

Remove from the heat, add the chocolate chunks, butters and salt. Cover the pan with the lid for 2 minutes before removing and give everything a good stir to combine.

Step 11

When combined (if you still have chocolate chunks, place over a low heat and stir often to melt), add the icing sugar and use either rubber spatula or balloon whisk to mix. I find placing the pan over a low heat whilst doing so helps the icing sugar to combine more smoothly and evenly, leaving no pockets of sugar.

Step 12

Once smooth, transfer the ganache into a bowl, cover with clingfilm/saran wrap and leave to set.

Step 13

When your ganache has set, transfer to a mixer bowl and use the whisk attachment to mix on a low to medium speed until your ganache is lighter in colour and texture but holds a stiff peak.

Step 14

Place a sponge onto your serving plate (I use a bit of the ganache to ‘glue’ the sponge to the dish to prevent it from moving) and either pipe or spoon a generous layer of the whipped frosting on top.

Step 15

Pipe a line of frosting around the outer edge of the sponge or use a spoon to create a dip in the middle, leaving a 1cm border and fill with approx. 150 g of dulce de leche. Use the back of a spoon or an offset palette knife to smooth.

Step 16

Carefully pipe fudge frosting on top to help seal in the dulce de leche and prevent any leakages.

Step 17

Place the second sponge on top (bottom side up for a super flat top) and use ½ of the remaining frosting to crumb coat. Pop into the fridge for 30 mins to set before using the remaining frosting to final coat and decorate. NOTE: If your frosting sets in between you using it, gently whisk again to loosen. The frosting will be fairly aerated so you may find large air pockets/bubbles when decorating – the more you work the mix, the smoother it will become.

Step 18

Place in the fridge to set for another 30 minutes before using a hot knife to slice.