Having made this cake on a whim this past Bank Holiday weekend, I thought I’d share the recipe with you here.
Chocolate Fudge Cake is one of those staples of the tearoom and the pub menu, but is the kind of cake that most people don’t give a second thought to when it comes to home baking. Perhaps because it seems rather boring or old fashioned compared to a salted-caramel-freakshake-cronut-topped-with-brownie-sprinkles kind of dessert – or other such craziness that we all (myself included) prefer to indulge in these days.
But there’s nothing wrong with a good old chocolate fudge cake. It’s comforting, it’s dependable and it’s damn tasty, especially when slathered with lashings of cream.
Chocolate Fudge Cake
8
servings20
minutes25
minutesIngredients
- For the cake
1 1/2 tbsp cocoa powder
3 tbsp hot water
6oz (175g) butter
6oz (175g) caster sugar
3 large eggs
6oz (175g) self raising flour
1 1/2 tsp baking powder
- For the icing
2oz (50g) butter
1oz (25g) cocoa powder, sifted
2 tbsp milk
4oz (112g) icing sugar, sifted
A chocolate Flake or grated chocolate (optional)
Directions
- Preheat oven to 180C / 350F and grease and line two 18cm cake tins.
- In a large mixing bowl, blend the cocoa powder and hot water until there are no lumps, and leave to cool. Then add the remaining cake ingredients and beat thoroughly with a spoon for 1-2 minutes, until everything is well-combined and fluffy.
- Divide the cake mixture between the two tins and bake in the centre of the oven for 25-30 minutes, or until the top of the sponge springs back slightly when pressed. Leave to cool for a couple of minutes before turning out of the tins and leaving to cool on a wire rack.
- To make the icing, melt the butter in a small saucepan and then add the cocoa powder and cook for one minute, stirring the whole time. Remove from the heat and stir in the milk and icing sugar, beating well until smooth and spreadable.
- Top the surface of one of the cakes with half of the icing (this will be the icing that is sandwiched in the middle to make the filling), then place the second cake on top. Top the whole cake with the remaining icing and decorate with the crumbled flake or grated chocolate.
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