chocolate fudge cake
- Preparation and cooking time
- Total time
- More effort
- Serves 12
Ingredients
- Preparation Time 30 Mins
- Cooking Time 35 Mins
Ingredients:
- 125g (4oz) butter
- 225g (8oz) dark soft brown sugar
- 2 eggs
- 142ml (1/4 pint) soured cream
- 175g (6oz) plain flour
- 5ml (1 tsp) baking powder
- 2.5ml (1/2 tsp) bicarbonate of soda
- 50g (2oz) cocoa
For the filling:
- 40ml (2 tbs) cocoa
- 125g (4oz) butter
- 150g (5oz) icing sugar, sieved
- Vanilla essence
For the frosting:
- 200g bar of good quality dark chocolate
- 40ml (2 tbs) cocoa
- 142 ml (1/4 pint) double cream
You will also need:
- Two 20cm (8-inch), shallow cake tins, greased and base-lined
Method
- STEP 11. For the cake, cream together the butter and sugar until the mixture is light in colour and texture.
- STEP 22. Gradually beat in the eggs, and then the soured cream (donâÃÂÃÂt worry if the mixture looks curdled at this stage).
- STEP 33. Sieve together the dry ingredients and fold them into the mixture.
- STEP 44. Divide the mixture equally between the tins.
- STEP 55. Bake at Gas Mark 5/190ÃÂúC:/375ÃÂúF for 30âÃÂÃÂ35 minutes, until cooked. Turn out on to a wire tray to cool.
- STEP 6For the filling:
- STEP 71. Begin by mixing the cocoa with 40ml (2 tablespoons) of boiling water to a smooth paste. Allow to cool.
- STEP 82. Beat together the butter, sieved icing sugar and essence, until light and fluffy.
- STEP 93. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.
- STEP 10For the frosting:
- STEP 111. Melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate.
- STEP 122. Slowly whisk the cream into the chocolate until smooth and thickened.
- STEP 133. Spread the frosting evenly over the cake with a palette knife.
