Tuesday, 9 March 2010

Chocolate Fudge Cake

I was in a bit of a quandry over this - my other halfs dislikes, nay, loathes birthdays, but likes cake. Especially chocolate cake. I wanted to do something nice for his birthday but slightly feared the wrath of "The Birthday Grinch" so figured cake would be a reasonably safe bet. Apparently not so - two days before I was due to bake, I got home (with ingredients) moments before him and didn't have time to stash them all before he came home, eyed up the carnage on the worktop and said "I hope you're not baking me a cake", to which I sort of mumbled a crap excuse while secretly feeling a bit miffed. After all, who doesn't like being baked a cake?

So I baked regardless, the other half relegated to the spare room while a friend and I turned the kitchen into a cake factory. She made the carrot cake I blogged a few weeks back; I made this. I borrowed my mum's excellent Kenwood Chef mixer to mix this, but with a little elbow grease you can achieve the same results by hand.


For the cake:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 eggs
140ml sour cream
1 tablespoon vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil
300ml tap water

For the icing:
175g dark chocolate, 70% cocoa
250g unsalted butter, softened
275g icing sugar, sifted
1 tablespoon vanilla extract

First, preheat the oven to 160°c, then grease and line the bottoms of two 20cm cake tins with greaseproof paper.

In a large bowl, mix together the sifted flour, sugars, cocoa, baking powder, bicarbonate of soda and salt. Use another bowl beat the eggs, sour cream and vanilla until blended. For the next step, I used an electric mixer, but you can do it by hand if you wish: beat together the melted butter and corn oil and then slowly add the water. 

Then add the dry ingredients to your oil and butter mix. Once this is blended, add the egg mixture and beat until it's all blended together then divide the mix between the two cake tins. 

Bake in the oven for 50-55 minutes. Poke a skewer into the middle at 50 minutes and hold for 5 seconds - if the skewer comes out clean then the cake is done. If not, keep it in the oven for a further 5-10 mins, or until done. Place the cakes in their tins on a wire rack to cool for about 15 minutes and then turn them out from the tins to allow them to cool completely. Don't forget to remove the greaseproof paper from the bottoms of the cakes!

To make the icing, melt the chocolate in a bowl sitting over a pan of simmering water and let cool slightly. This is where the Kenwood really comes into its own - beat the butter until it’s soft and creamy and then add the sieved icing sugar and beat again until everything’s light and fluffy.  Then slowly pour in the vanilla and chocolate and mix together until everything is smooth, creamy and very chocolatey.

Using about a quarter of the icing, sandwich your two cake halves together. Using a spatula, spread the rest all over the cake and sides. When offered to your favourite Birthday Grinch, you'll find even he won't be able to resist.

1 comment:

  1. Hi there hopped over from your flickr page. This is awesome! I do have a couple of good chocolate cake recipes but this I got to try! Thanks for sharing. :-)