Chocolate Fudge Cake

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)

Ingredients

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

Preparation method

  1. Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.
  2. Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.
  3. Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
  4. Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.
  5. Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch.
  6. Remove the cakes from the oven and set aside to cool completely.
  7. 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.)
  8. 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).
  9. 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.
  10. 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.
  11. Spread the chocolate buttercream over the top of one of the chocolate cakes, then carefully top with the other cake.
  12. 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.

DEVOUR.

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2 comments
  1. d said:

    an absolute cornucopia of colourful delights
    and tomorrow it is the start of Lent so get them eaten!

  2. Christine said:

    Just taken a copy of this – will be my first cake – will let you know how it goes

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