Double chocolate fudge cake recipe - National Baking Week - Sweet treet recipes

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Double chocolate fudge cake recipe
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Double chocolate fudge cake recipe


Ingredients:

For the cake:
150g unsalted butter, at room temperature
150g light muscovado sugar
40g cocoa, sifted
150g self raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 medium free range eggs
1 tsp Nielsen-Massey Vanilla Extract
142ml soured cream
2 tbsp golden syrup

For the buttercream:
200g white chocolate
280g unsalted butter
280g icing sugar
1 tsp Nielsen-Massey Vanilla Extract
For the chocolate curls:
100g white chocolate
100g dark chocolate

2 x 18cm sandwich tins

How to make:

1. Heat the oven to 180C/mark 4/ Fan 160C. Grease and base-line 2 x 18cm sandwich tins. Beat together the butter and sugar until pale. In a separate bowl sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt, mix well. Add to the creamed butter and sugar.

2. In a measuring jug whisk together the eggs, Nielsen-Massey Vanilla Extract, soured cream and syrup. Pour over the dry ingredients and beat altogether.

3. Divide the mixture equally between the tins. Bake in the oven for 20-25 minutes until springy. Leave to cool for a few minutes in the tins, then transfer to cooling racks to cool completely.

4. For the buttercream, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. In a large bowl, beat the butter and icing sugar together until creamy. Beat in the chocolate and Nielsen-Massey Vanilla Extract.

5. For the chocolate curls, melt the white and dark chocolates separately as above, then pour each on to a small plate, leave to cool until firm but no completely solid, then using a peeler or sharp knife, run the blade over the chocolate to make a curl, transfer to a lined plate and chill in the fridge until ready to serve.

6. When you’re ready to serve, transfer one of the cakes to a serving platter, spread ¼ of the buttercream on top, then top with the other cake. Then use the remaining buttercream to ice the top and sides of the cake. Top with the chocolate curls.


Food and Drink Editor
18/10/2010
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