Today I have a lovely recipe, from BBC Good Food, for a Chocolate Fudge Cake. This is a single layer cake, but could quite easily be turned into two layers by doubling the recipe to create two cakes and then maybe filling with a chocolate buttercream, using some of the frosting from the recipe.
I think one layer is more than enough though, so that is what I made. I also used a smaller cake tin than suggested in the recipe, because I only have 20cm square tins. But that is fine, the cake still baked time. It is just a case of checking to see when it is done, so adjusting timings as necessary.
The recipe is easy to follow and everything for the cake can be done in a large saucepan, though I used a bowl to mix in some ingredients, simply because I find it easier to video like that.
Once baked and frosted I put some sprinkles on, as they did in the recipe, though I don’t think that is entirely necessary, but it does make them look great.
This is a lovely cake, nice and moist and with that rich chocolate flavour, enhanced by the fudge-like frosting. This is one I shall make again I am sure.
Chocolate Fudge Cake
Chocolate Fudge Cake – Video
Ingredients:
For the cake:
- 200g dark chocolate,
- 200g butter
- 200g muscovado sugar, I used a combination of dark and light
- 100ml soured cream
- 2 medium eggs(large in USA), beaten
- 200g self-raising flour
- 25g cocoa powder
- 1/4 tsp salt
For the icing:
- 100g dark chocolate
- 170g condensed milk
- 100g butter
- Sprinkles to decorate, if required
Method:
- Preheat the oven to 160C/140C Fan/320F.
- Grease and line a 22cm square cake tin with parchment paper(I used 20cm square tin)
- Place the butter, chocolate and sugar into a large saucepan with 100ml of hot water.
- Gently heat until all has melted, stir to combine.
- Remove from heat and allow to cool for a few minutes.
- Add the soured cream and stir to combine.
- Add the beaten eggs and stir to combine.
- Sift in the flour, salt and cocoa powder and whisk of stir until combined and there are no visible lumps.
- Pour the batter into the cake tin and bake in the oven for 50 minutes until the centre is springy and a skewer comes out clean.
- Place the cake, in the tin, on a wire rack and allow to cool completely.
- Place the chocolate, condensed milk and butter in a bowl over a pan of simmering water and allow to melt, stirring to combine.
- Remove from the heat and allow to cool completely. This can be done by chilling if necessary.
- When the cake is completely cook remove from the tin and paper and spread the frosting over the top.
- Cover with sprinkles if you are using them.
- Cut into pieces of the size you want.