Extra moist chocolate fudge cake
Sunday, January 10, 2010
I’ve been looking for a very special chocolate cake recipe for a while – one that actually tastes chocolatey. The recipes I have suggest putting a tablespoon of cocoa powder in a normal victoria sponge but this never ever tastes good to me! This recipe doesn’t use any raising agent surprisingly and comes from The Telegraph from many years ago (I only have a photocopy of the page so can’t tell you exactly when or who to credit). It is deliciously moist and the fudge frosting tops it off.
40mins – Prep time: 20mins – Cooking time: 20mins
For the cake
- 175g plain chocolate, broken into pieces (minimum 64% cocoa solids)
- 175g softened unsalted butter
- 75g unrefined caster sugar
- 4 eggs, yolks and whites separated
- 90g ground almonds
- 90g plain flour, sifted
For the chocolate fudge icing
- 125ml milk
- 90g sugar
- 125g plain chocolate, broken into pieces
- 45g unsalted butter
IngredientsOven temp: 150°C/300°F
- Grease and line two 17cm/7inch sandwich tins.
- Melt the chocolate in a bowl over a pan of simmering water until it melts. Do not let the bowl touch the water and never melt the chocolate directly in a pan as it goes grainy. Stir well.
- Cream the butter and sugar together in a large bowl until frothy and light. Beat in the egg yolks bit by bit. Add the melted chocolate and the ground almonds.
- Whisk the egg whites in a seperate bowl until soft peaks form. Do not go on beating or they will collapse.
- Using a large metal spoon, gently fold the egg white and the flour into the mixture bit by bit until it has all been used.
- Spread the mixture evenly into the sandwich tins and bake for 20 minutes. It’s a good idea to check them after 18 minutes, the sponge should be springy, not firm.
- Remove the tins from the oven and leave to cool for a couple of minutes before turning them onto a wire rack.
- To make the icing, bring the milk and sugar to the boil and then stir over a low heat for 5 minutes. Take the pan off the heat and stir in the chocolate and butter until they have both melted. Pour the icing into a bowl.
- When cool, put in the fridge to thicken for a couple of hours (this makes it easier to spread).
- Spread half the icing on top of one cake then sandwich the other cake on top. Then cover the cake top and sides with the rest of the icing. I top mine with some “choco crunchies” cake toppings from Asda.
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