For those of you who really, really need a pieces of Chocolate Fudge Cake here is the recipe.
This is taken from Nigella Lawsons cookbook Nigella Bites.
Chocolate Fudge Cake
for the cake:
2 2/3 cup all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar
1/3 cup light brown sugar
1/4 cup best-quality cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sour cream
1 tablespoon vanilla extract 3/4 cup unsalted butter, melted and cooled
1/2 cup corn oil
1 1/3 cups chilled water
for the fudge icing:
6 ounces bittersweet chocolate, minimum 70% cocoa solids
1 cup plus 2 tablespoon unsalted butter, softened
1 3/4 cups confectioners' sugar, sifted
1 tablespoon vanilla extract
Preheat oven to 350F.
Butter and line the bottom of two 8-inch cake pans (I made 3 6-inch layers that I then cut in half to make my tall 6 layered cake).
A large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a stand or electric mixer, beat together the melted butter and corn oil until just blended, then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
Bake the cakes for 45-50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
To make the icing, melt the chocolate in the microwave 2-3 minutes on medium or in a bowl sitting over a pan of simmering water, and let it cool slightly.
In another bowl beat the butter until it's soft and creamy (use a hand or stand mixer) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.