Last week, we had our marriage anniversary which we looked up dearly for long. I have many plans too for that day which included preparing some special foods too. My husband, an eternal fan of chocolate cake came up with a demand of it. Usually, I prepare the rich chocolate cake which I did not want to repeat for this occasion. So I opt for slight different, although the very common chocolate fudge cake. My small baking book proved handy again and I did not have to search for it elsewhere. My husband was super happy and so was I. We had a real blast on the day.
Tempting Chocolate Fudge Cake
Ingredients to serve 8 :
For Cake Batter :
- Unsalted butter (softened) – 175 gm. + extra for greasing
- Golden caster sugar – 175 gm.
- Egges (beaten) – 3
- Gloden syrup or Honey – 3 tbspoon (I used honey)
- Ground almonds – 40 gm.
- Self – raising flour – 175 gm.
- Cocoa powder – 40 gm.
- Pinch of salt
For Icicng :
- Plain chocolate – 300 gm.
- Dark muscovado sugar – 55 gm.
- Unsalted butter (diced) – 225 gm.
- Evaporated milk – 5 tbspoon
- Vanilla extract – ½ teaspoon
Grease and line the bottom of two 20 cm./8 inch round cake tin. If you don’t possess two cake tins which even I don’t, then you have to bake two cakes separately using the same tin as described here.
To make the icing place 225 gm. of chocolate, sugar, butter, evaporated milk and vanilla extract in a heavy- based pan. Heat gently, stirring continuously, until melted. Pour into a bowl and cool. Cover and chill in the refrigerator for 1 hour, or until spreadable.
Chocolate icing after chilling
For making the cake batter place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Stir in the golden syrup/honey and ground almonds. Sift the flour, salt and cocoa powder in a separate bowl, then fold into the mixture. Add a little water/milk, if necessary, to make a dropping consistency (I added 6 tbspoon water). Divide equally the mixture into the prepared cake tins and bake in a preheated oven at 180ºC/350ºF for 20 – 25 minutes, or until springy to touch and a skewer inserted in the centre comes out clean. (In my case I first baked one cake with half of the batter, then cleaned the cake tin to bake the other one with the remaining batter.)
Leave the cakes in the tin for five minutes, then turn out onto wire racks to cool completely. Also let the chocolate icing to come at the room temperature.
When the cakes are clod, sandwich them together with half the icing. Spread the remaining icing over the top and sides of the cake, swirling it to give a frosted appearance.
Cakes are ready to be assembled
Icing the cake
Swirl topped chocolate fudge cake
Now peel the remaining chocolate with a peeler to get chocolate curls. Then sprinkle it over the top of the cake.
Now again put the cake into the refrigerator for 1 or 2 hours so that it can set properly.
Chocolate Fudge Cake is ready to be served
- You can also serve the fudge cake without decorating with chocolate curls.
- If you don’t get evaporated milk then use plain milk.
- If you prefer dark chocolate then you can use that instead of plain chocolate.
- If you are using plain flour then add 2 teaspoon of baking powder with the flour.