Double Chocolate Fudge Cake

17 Mar

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Yesterday was my best friends birthday and when she was trying to plan what to do for her birthday, the only thing I could think of was: I wonder what kind of cake she is making? Before I could help myself I blurted out, ooh can I make your cake please? She said yes, so my brain immediately started thinking of recipes and flavor combinations. Eventually, I decided that good old chocolate cake was the best idea. I’ll leave the weird and wonderful flavor combinations for my birthday! Would you believe it, I have never actually made a chocolate cake? I know its a sin but I’ve righted a wrong now and oh how right it is. This is literally like the perfect chocolate cake. It is even better then I imagined. It is moist and fudgey. I reduced the sugar from the original recipe so now it is the perfect level of sweetness that lets the chocolate really take center stage. In other words, this is literally the ultimate chocolate cake ever. And I think it’s safe to say that my best friend and all our other friends would agree with me, especially since they even had a piece for breakfast! Now you can see how irresistible it is!

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Double Chocolate Fudge Cake (Makes 1 x 22cm cake)

200g good quality dark chocolate

200g butter

125ml water

1tsp instant coffee, optional

85g plain flour

85g self raising flour

1/4tsp bicarbonate of soda

150g caster sugar

150g light brown sugar

25g cocoa powder

75ml buttermilk

3 eggs

  • Preheat the oven to 160ºc/320ºf and grease and line a 22cm cake tin.
  • Place the chocolate and butter in a glass bowl and put over a a small pot of just simmering water, making sure the bowl is not touching the water. Stir constantly until melted completely.
  • Mix the water and coffee, if using, together and add to the melted chocolate. Stir and remove from the heat.
  • Meanwhile, sieve the two flours, bicarbonate of soda, two sugars and cocoa powder into a separate large bowl. Beat the buttermilk and eggs together in a jug.
  • Add the chocolate mixture and the buttermilk mixture to the dry ingredients and whisk until smooth.
  • Pour into the prepared tin and bake in the oven for 80-90mins until a skewer comes out clean.
  • Let cool in the tin for about 15mins then remove the springform ring and let cool completely.

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Ganache:

200g dark chocolate

285ml fresh pouring cream

2tbsp caster sugar

  • Break the chocolate into a glass bowl and set aside.
  • Heat the cream and sugar in a small pot over a medium heat until just under the boil.
  • Pour onto the chocolate pieces and whisk until all the chocolate is melted and smooth.
  • Leave to cool in the fridge for about 2hrs until the ganache is thicker and more set. You want it to kind of be the same consistency as Betty Crocker chocolate icing.

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To Assemble the Cake:

  • Cut the cake in half horizontally.
  • Spread just over a third of the icing over one halt and sandwich the two halves together.
  • Use the rest of the icing to cover the entire cake, using a palette knife.
  • Decorate however you like then cut yourself a nice big slice!

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