Chocolate Fudge Cake
This decadent and indulgent chocolate cake is a true delight for any dessert lover. The rich and moist layers are filled with a creamy cocoa frosting that adds a depth of flavor to every bite. Perfect for special occasions or simply to satisfy your sweet cravings, this chocolate cake is sure to impress your friends and family.
— Constant Cookbook
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
Instructions
- 1. For the cake, cream together the butter and sugar until the mixture is light in colour and texture.
- 2. Gradually beat in the eggs, and then the soured cream (donâÃÂÃÂt worry if the mixture looks curdled at this stage).
- 3. Sieve together the dry ingredients and fold them into the mixture.
- 4. Divide the mixture equally between the tins.
- 5. Bake at Gas Mark 5/190ÃÂúC:/375ÃÂúF for 30âÃÂÃÂ35 minutes, until cooked. Turn out on to a wire tray to cool.
- For the filling:
- 1. Begin by mixing the cocoa with 40ml (2 tablespoons) of boiling water to a smooth paste. Allow to cool.
- 2. Beat together the butter, sieved icing sugar and essence, until light and fluffy.
- 3. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.
- For the frosting:
- 1. Melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate.
- 2. Slowly whisk the cream into the chocolate until smooth and thickened.
- 3. Spread the frosting evenly over the cake with a palette knife.
Yield
Serves 12
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