Intense chocolate fudge cake - recipe
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Prepare
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Serves
16 -
Cook
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Skill
Easy
Ingredients
For the cake
- 125 g Self-raising white flour
- 125 g Plain white flour
- ½ tsp Bicarbonate of soda
- 40 g Cocoa powder
- 425 g Unrefined dark muscovado sugar
- 240 g Dark chocolate broken into small pieces
- 240 g Butter (unsalted)
- 145 ml Water
- 4 Egg(s) (free range) beaten, medium
- 95 ml Buttermilk
- 2 tsp Vanilla extract
For the ganache
- 200 g Plain chocolate (70% cocoa) broken into small pieces
- 250 ml Double cream
- 1 tbsp Unrefined dark muscovado sugar
- 1 tbsp Golden syrup
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and base line 3 x 18cm sandwich tins with baking parchment.
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2
Sift together the flours, bicarbonate of soda and the cocoa powder into a large bowl. Stir in the muscovado sugar, breaking down any sugar clumps until evenly combined.
For this step you'll need:
- 125g Self-raising white flour
- 125g Plain white flour
- ½tsp Bicarbonate of soda
- 40g Cocoa powder
- 425g Unrefined dark muscovado sugar
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3
In a small pan set over a very low heat, gently combine together the chocolate and butter with 145ml of water. Stir continuously and heat just until the mixture is smooth and glossy. Remove from the heat and leave to cool slightly.
For this step you'll need:
- 240g Dark chocolate broken into small pieces
- 240g Butter (unsalted)
- 145ml Water
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4
Add the melted chocolate mixture, eggs, buttermilk and vanilla extract to the dry ingredients and mix well until a combined and smooth batter is formed.
For this step you'll need:
- 4 Egg(s) (free range) beaten, medium
- 95ml Buttermilk
- 2tsp Vanilla extract
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5
Divide the batter evenly between the 3 prepared tins and place into the oven. Bake for approximately 35 minutes or until a skewer comes out clean when inserted into the centre. Remove from the oven and leave to cool in the tins before turning out onto a wire rack.
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6
To prepare the ganache: gently heat the double cream and muscovado sugar in a pan, just until the cream looks like it is starting to come to the boil.
For this step you'll need:
- 250ml Double cream
- 1 tbsp Unrefined dark muscovado sugar
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7
Remove from the heat and pour over the chocolate. Mix well together until the chocolate has all melted and stir in the golden syrup. Leave to cool at room temperature so it thickens slightly.
For this step you'll need:
- 1 tbsp Unrefined dark muscovado sugar
- 1 tbsp Golden syrup
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8
Once the cakes have cooled sandwich together with a thin layer of ganache and smooth the rest over the top and sides of the cake until completely covered.