I think chocolate is one of the best foods ever invented! It has taste, color and texture that make it unique but it’s also incredibly versatile. You can mix chocolate with many flavors – orange, ginger, mint, coffee and chili to name a few. Over the holidays I baked my favorite chocolate fudge cake and boy, it went down well! Here it is, minus a big chunk which my husband and son surreptitiously removed whilst I was looking for my camera!
Some people might think this a simple and basic recipe … and they would be right. The truth is that simple is often best – something that can get overlooked in an age where culinary expertise seems to know no bounds. All I know is that whenever my family sees me baking this cake their faces light up. So here’s the recipe for all chocolate fans who want to see smiling faces.
Chocolate Fudge Cake – Recipe
You need 2 baking tins for this recipe 8 inches (20cm) diameter. Grease with a little butter.
8 ounces butter
2 ounces dark muscovado sugar
8 ounces bittersweet (dark) chocolate
5 tablespoons evaporated milk
1 teaspoon vanilla extract
6 ounces caster sugar (superfine sugar)
6 ounces butter
3 beaten eggs
3 tablespoons golden syrup or corn syrup (golden syrup works best but not so easy to find)
1 1/2 ounces cocoa powder
1 1/2 ounces ground almonds
6 ounces self-rising flour
First, make the chocolate fudge, which will need to be chilled before you can use it.
Method: Break the chocolate into small chunks and put into a medium pan with the butter, sugar, milk and vanilla extract.
On a low heat, stir with a wooden spoon until it’s all mixed and melted. Place the pan to one side to cool for a few minutes then pour into a glass bowl to cool further.
When cooled sufficiently, chill for about an hour in the refrigerator.
Preheat your oven to 350 degrees F while you make the cake mix.
Method: Sift the flour and cocoa powder into a bowl and place to one side. In a separate, glass bowl beat together the sugar and butter until soft and light. Gently stir into this the eggs followed by the ground almonds and syrup. Take the sifted flour and cocoa powder and slowly fold into the mixture until you have a smooth but slightly runny consistency. Note: if your mixture is a little thick just add a teaspoon of water at a time until the mixture drops from a spoon.
Take the 2 greased baking tins and spoon the cake mixture into them equally. Put the tins in the oven and bake for 30 minutes. When you remove them, check with your fingertips to make sure the sponge is springy – that’s when you know it’s ready. Place the tins to one side for a few minutes before you turn them out. Wait until the cake sponges have fully cooled then sandwich them together with half of the chilled chocolate fudge. (I find a spatula or palette knife makes this easy). Then spread the remaining half all over the outside of the cake. This is the part I love doing!
My family prefers a really thick layer of chocolate on the outside of the cake so I use more than half the chocolate fudge for that. Slice and serve on its own or with heavy cream or a dollop of whipped cream. Simple and sumptuous!
Looking for a more adventurous chocolate dessert recipe? Then check out the following – they certainly look and sound fabulous!
Choc Chip Cookie Fudge Sandwiches
Choc Chip Cannoli Pie
Spiced Mocha Fudge Cake