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Home / Recipes / Chocolate Fudge Cake with Milk Chocolate Buttercream and Fresh Strawberries

Photo of Chocolate Fudge Cake with Milk Chocolate Buttercream and Fresh Strawberries by Dhanya Samuel at BetterButter

Chocolate Fudge Cake with Milk Chocolate Buttercream and Fresh Strawberries

Dhanya Samuel
45 minutes
Prep Time
120 minutes
Cook Time
8 People
Read Instructions Save For Later

ABOUT Chocolate Fudge Cake with Milk Chocolate Buttercream and Fresh Strawberries RECIPE

A celebration of love with the classic combination of chocolate, butter and strawberries.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Baking
  • Dessert

Ingredients Serving: 8

  1. For Chocolate Fudge Cake: (Makes 2 medium and 1 small heart shaped cake. Makes 2, if using regular circular tin)
  2. 200 gm unsalted butter, at room temperature
  3. 1 cup firmly packed powdered brown sugar
  4. 150 gm dark chocolate (70% cocoa); melted and cooled
  5. 2 eggs, at room temperature
  6. 280 gm self raising flour; sieved
  7. 100 gm almond meal
  8. ¾ cup buttermilk
  9. 35 gm cocoa powder
  10. For Milk Chocolate buttercream:
  11. 125 gm unsalted butter, at room temperature
  12. 300 gms icing sugar
  13. 50 gm milk chocolate; melted and cooled
  14. ½ tsp cocoa powder
  15. 1 tbsp milk
  16. To assemble:
  17. 1 cup fresh strawberries
  18. Chocolate shavings; for garnish


  1. For the Chocolate Fudge Cake:
  2. Preheat the oven to 140°C (fan forced); line the base of the tins with baking paper and grease well with butter.
  3. Beat the butter and sugar till pale and creamy using an electric beater.
  4. Pour in the melted chocolate and eggs; beat till combined and creamy.
  5. Fold in the flour, almond meal, buttermilk and cocoa powder till well combined. The mixture is slightly thicker than regular cake batter.
  6. Pour into tins and smooth the surface. Bake the medium tins for 35 minutes and the small one for 20 min or until a skewer inserted in the thickest part of the cake comes out clean.
  7. Slightly cool before transferring onto a wire rack. Cool completely before applying the buttercream.
  8. Note – If using a conventional oven, you will need to increase temperature by 15-20°C. The timings may need to be changed to suit the mould and size of cake you are making. So keep an eye once in the oven.
  9. I have used only 2 cakes to assemble though I made 3.
  10. For Milk Chocolate Buttercream:
  11. Using an electric beater, cream together butter and half of the icing sugar. Once creamy, add the remaining sugar and beat till fluffy and creamy.
  12. Add the melted chocolate, cocoa powder and milk; beat well till a thick, creamy consistency is obtained.
  13. Add more milk if the mixture feels too thick.
  14. To assemble:
  15. Once the cakes have cooled completely, apply an even layer of the chocolate buttercream on the larger cake.
  16. Then place the smaller cake on top and cover it with an even layer of buttercream.
  17. Cut some of the strawberries into halves. Decorate the top surface of the smaller cake with both whole and halved strawberries.
  18. Garnish with chocolate shavings.

Reviews (1)  

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Annam Shri
Annam Shri   Aug-09-2016

Beautiful cake dear :)

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