See those beauties up top?! they arrived in the mail from my awesome aunt Christine, boom, best day ever, and look what came with them…
Happiness, joy, elation – and the Fenwick bag just topped it all off. It’s sad how a plastic bag can really make me miss Newcastle. Thankyou so much Christine!
I’m slowly working through these treasures but that’s not going to stop me baking, especially when I saw a recipe on the BBC website that looked too good to pass up and it meant I could use my shiny new pans!
This fudge cake was a relative doddle to whip together and the taste was so chocolatey and perfect. Not one bit of this cake was dry or boring (which I fear when making cakes).
Luckily I was able to give some away to some friends who enjoyed it too. Perfect with a large glass of milk.
Also, here’s a bit of math for the week:
Swimming = Hunger = Cake
Chocolate Fudge Cake
(from the BBC’s Great British Bakeoff)
- For the cake
- 200g/7oz good-quality plain chocolate, chopped
- 200g/7oz butter, cubed, plus extra for greasing
- 100ml/3½fl oz water
- 125g/4½oz self-raising flour
- 125g/4½oz plain flour
- 25g/1oz cocoa powder
- 200g/7oz light muscovado sugar
- 200g/7oz golden caster sugar
- 3 free-range eggs
- 75ml/2½fl oz creme fraiche
- For the chocolate buttercream icing
- 50g/1¾oz good-quality plain chocolate (minimum 70% cocoa solids)
- 100g/3½oz unsalted butter, softened
- 200g/7oz icing sugar
- 1 tsp vanilla extract
- milk, to loosen
- For the chocolate ganache
- 150ml/5¼oz double cream
- 1 tsp vanilla extract
- 1 tsp unsalted butter
- 150g/5¼oz plain chocolate, plus extra chocolate shavings, to decorate
- Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.
- Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.
- Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
- Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.
- Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch.
- Remove the cakes from the oven and set aside to cool completely.
- Meanwhile, for the chocolate buttercream icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)
- Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).
- For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.
- To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins.
- Spread the chocolate buttercream over the top of one of the chocolate cakes, then carefully top with the other cake.
- Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices.