Hello all! I thought it was about time I shared a recipe here again. I bake so many cakes and hundreds of cupcakes a week now so I often find it hard to get time to share recipes or bake for myself! Last week I decided to bake a chocolate fudge cake for Ali and I to enjoy and lots of people wanted to know the recipe so here it is!
Chocolate Fudge Cake
- 200g good quality dark chocolate
- 4 eggs
- 350g caster sugar
- 170g butter or Stork margarine (butter is preferable for flavour, but Stork still makes a deliciously moist cake so don't be afraid of using it).
- 370g plain flour
- 1.5 teaspoon baking powder
- 1,5 teaspoon bicarbonate soda
- 400ml milk
- 175g good quality dark chocolate
- 250g unsalted butter at room temperature
- 200g icing sugar
Preheat your oven to 175 degrees celsius. Line and grease 3 7" sandwich tins.
- Cream your butter/marg and sugar
- Crack in your eggs and mix in with the creamed butter and sugar.
- Melt your chocolate using either a bain marie or microwave (in 30 second blasts, mixing in between until fully melted).
- Pour your chocolate into the mixure and combine until silky and smooth.
- Add your flour, bicarb and baking powder and combine. Scrape down the edges of the bowl and remix if needed.
- Gradually add your milk while your mixer or beaters are on low. Mix until fully combined.
- Divide the mixture evenly between your three greased tins,
- Bake for 25-30 minutes or until a skewer comes out clean. Allow to cool on a rack for 20 mins before removing from tins. While you are waiting, melt the chocolate for the frosting and allow it to cool.
- Once the cakes are fully cooled you are ready to ice the cake. To make the icing, cream the butter and icing sugar on high until fluffy. Pour in your cooled melted chocolate and mix until fluffy and creamy. If you find this too runny then add a tablespoon of icing sugar until it begins to firm up enough to be a spreadable consistency. This isn't likely but if your chocolate isn't completely cool it could melt the butter slightly which is what you want to avoid.
- Apply the buttercream to each layer of the cake and then all around the outside with a spatula. I didn't do a crumb coat as it was just for us to eat, but if you want a really smooth finish then go ahead. Personally I like this cake rough and ready! Enjoy! It's delicious with some cream poured over it and a cup of tea to drink with it, of course.