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Hot chocolate fudge cake recipe
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Hot chocolate fudge cake recipe?
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Chocolate Fudge Cake - Can be re-heated in a microwave once made
Ingredients
110g butter at room temperature
220g dark brown sugar
2 eggs
140ml sour cream
165g self raising flour
55g cocoa
� tsp bicarbonate of soda
� tsp baking powder
For the frosting
200g dark chocolate
1 tbsp cocoa powder
Hot water
140ml double cream
For the filling
165g icing sugar
� tsp ground coffee beans
2tbsp cocoa powder
150g Butter, at room temperature
Few drops vanilla essence
Small jug of double cream to serve
Preparation
1. Butter the tins and line with greaseproof paper. For the cake, cream together the butter and sugar using an electric whisk. Gradually beat in the eggs. Add the sour cream. Sieve together the flour, cocoa, bicarbonate of soda and baking powder. Fold in to the mixture.
2. Divide the mixture into the two tins. Bake for 20-25 minutes at 180C.
3. For the frosting, melt the chocolate. Make the cocoa into a paste by adding hot water. Add the cocoa to the melted chocolate. Transfer to another bowl. Then pour double cream in and stir until thickened. Leave to cool so it goes harder.
4. Meanwhile, make the filling. Sieve icing sugar, coffee and cocoa into a bowl. Add butter and mix together until creamy. Add a few drops of vanilla essence.
5. Once the cakes are cooled, spread the filling over one and sandwich the two together. Use a pallet knife to smooth the frosting over the top and sides.
6. Serve with cream
Ingredients
110g butter at room temperature
220g dark brown sugar
2 eggs
140ml sour cream
165g self raising flour
55g cocoa
� tsp bicarbonate of soda
� tsp baking powder
For the frosting
200g dark chocolate
1 tbsp cocoa powder
Hot water
140ml double cream
For the filling
165g icing sugar
� tsp ground coffee beans
2tbsp cocoa powder
150g Butter, at room temperature
Few drops vanilla essence
Small jug of double cream to serve
Preparation
1. Butter the tins and line with greaseproof paper. For the cake, cream together the butter and sugar using an electric whisk. Gradually beat in the eggs. Add the sour cream. Sieve together the flour, cocoa, bicarbonate of soda and baking powder. Fold in to the mixture.
2. Divide the mixture into the two tins. Bake for 20-25 minutes at 180C.
3. For the frosting, melt the chocolate. Make the cocoa into a paste by adding hot water. Add the cocoa to the melted chocolate. Transfer to another bowl. Then pour double cream in and stir until thickened. Leave to cool so it goes harder.
4. Meanwhile, make the filling. Sieve icing sugar, coffee and cocoa into a bowl. Add butter and mix together until creamy. Add a few drops of vanilla essence.
5. Once the cakes are cooled, spread the filling over one and sandwich the two together. Use a pallet knife to smooth the frosting over the top and sides.
6. Serve with cream
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