I could probably count on one hand the times I’ve said no to chocolate, if I could recall them that is!! I am a fine example of a choco-holic and am always happy to be eating it! It is such a creamy, melt-in-the-mouth sweet (literally), and with so many types and flavours there's something for everyone. In my opinion, a good chocolate cake recipe is a must have in any baker’s repertoire. The added cocoa powder can sometimes make chocolate cakes a little dry and tough to get through a whole slice of, but this recipe is one that I have worked on over the years and it has never failed me yet. You end up with a light but rich chocolate flavour that will go down a treat!
I made this particular cake for a colleagues birthday who shares my enthusiasm for the good stuff! I made some fudge to decorate with and also put a little of the mixture aside for the buttercream to add a little extra something! For the fudge recipe, see my post ‘What the fudge?!...’. If you are one of those people who think that may be too sweet for your taste then a simple vanilla buttercream or even a chocolate one will also taste delicious.
Happy baking X
Recipe:
For the cake:
300g flour
400 g caster sugar
400 g margarine
100 g cocoa powder
4 eggs
3 tsp baking powder
~2tbsp Milk
For the fudge icing:
200 g butter (room temperature)
350 g icing sugar
4 tbsp fudge (non-set)- see ‘what the fudge for recipe’) OR 4 tbsp caramel sauce
Chocolate sprinkles and fudge pieces to decorate
Method:
1. Preheat your oven to 180°C (fan) and line 3 baking tins
2. Cream the sugar and butter together
3. Add the eggs one at a time and beat with an electric whisk
4. Sift the flour and cocoa powder into the mixture and beat until combined. Add milk, a tablespoon at a time until you get an airy mixture which resembles the consistency of a chocolate mousse.
5. Add the baking powder and mix in.
6. Separate your mixture into the 3 tins and cook for 30-35 mins or until a cocktail stick comes out clean when put it into the centre of the cake.
Top tip: It is really important to bake until JUST cooked. Chocolate cakes can be quite dry if you over cook them so I would rather take them out a little early and leave them to cool a little in the tins if you are worried about this.
7. Turn onto a cooling rack and leave your cakes to cool.
8. If you are making the fudge yourself for the icing see the ‘What the Fudge’ post at this point. If you are doing the icing this way then you can use butter from the fridge as the warm fudge mixture will soften it as you mix it in. With the rest of the mixture, you can cook for a little longer and leave it to set so you can use it to decorate.
9. Beat your butter and icing sugar together and add your fudge/caramel sauce until well combined. If you think the mixture is too thick, add a little milk, a spoonful at a time, until you have a light and fluffy mixture.
10. Add this between your cake layers and add a thin layer on the top and sides of the cake- save any leftover for the top. Put this in the fridge to set.
11. For the ganache, first bring your cream to the boil. Whilst you are heating this, cut your chocolate into small chunks.
12. As soon as the cream reaches a boil, pour it over the chocolate and leave for a couple of minutes.
13. Gently whisk the mixture to combine. Leave this to cool slightly- ~10 mins before pouring on top of your cake.
14. Leave to set before piping any leftover buttercream on top and decorating with sprinkles and fudge pieces.
Remove your cakes from the oven when they are just cooked. They should spring back when pressed.
Spread buttercream between the layers and over the top as a crumb coat before leaving to set in the fridge.
Pour the boiled cream over the chocolate chunks and leave for a few minutes.
Mix the ganache until smooth and shiny and leave to cool a little before pouring over the cake.
Leave the ganache to set before using left over butter icing and fudge pieces to decorate.
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