Chocolate Fudge Cake


For the Caramel Fudge Sauce:

210g (1 cup) granulated sugar

¼ cup water

¼ cup light corn syrup 

1 ⅓ cups cream

170g (6oz) Beyond Good 80% Pure Dark Chocolate, chopped

½ tsp Beyond Good Pure Ground Vanilla Powder

1/4 tsp flaky sea salt

For the Swiss Buttercream:

6 large egg whites

400g (14oz) granulated sugar

454g (16oz) unsalted butter, cubed, at room temperature

Food colouring - we used orange and blue

2 store-bought chocolate sponges


  1. To make the chocolate caramel, combine the sugar, water, and corn syrup in a saucepan. Heat over medium heat, gently swirling the pan occasionally to ensure even cooking and prevent burning. 
  2. Cook for 8 to 10 minutes until the sugar becomes golden brown in color. 
  3. Once the caramel reaches this color, remove it from the heat and pour in the cream.
  4. Add the Beyond Good 80% Pure Dark Chocolate and stir until melted and smooth. 
  5. Incorporate the Beyond Good Pure Ground Vanilla Powder, whisking until the mixture becomes smooth. 
  6. Allow the mixture to cool before storing it in the refrigerator, covered, for up to one week.
  7. For the buttercream, place the egg whites and sugar in a glass or metal bowl set over a pot of simmering water and stir constantly until the sugar has dissolved completely, and the mixture is hot to the touch. 
  8. Remove the bowl and use a hand or stand mixer to whisk on medium-high speed until a meringue forms stiff peaks and the bowl is no longer warm to the touch (about 8-10 minutes, sometimes longer). 
  9. Gradually add the cubed butter while mixing until the mixture is silky smooth. 
  10. Stir in 2-3 drops of food coloring.  
  11. For assembling, place a plate on a plate or cake stand (TIP: Arrange strips of baking paper around the base of the cake to prevent messing any buttercream on the sides). 
  12. Pipe a small amount of buttercream on the plate to hold the sponge steady and place one layer on top. 
  13. Pipe a border with the buttercream and fill it generously with the caramel fudge sauce. 
  14. Using a palette knife, spread it evenly over the soaked cake layer. 
  15. Place another layer of chocolate sponge cake and repeat the process of piping and filling until you’ve used all the layers. 
  16. Roughly ice the cake with the remaining buttercream and place in the fridge to set for 10 minutes. Once set, neatly frost the cake with one of the coloured frostings. 
  17. Place the remaining coloured frosting in a piping bag and decorate the cake as desired, with abstract doodles such as cocoa beans, trees and chocolate bars, (use the Beyond Good Packaging for inspiration!). 

TIP: If you’d like to make your own chocolate sponge, use your recipe HERE

Pure Dark 80%

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