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21
Easy Chocolate Fudge Cake
• 225g plain our
• 375g caster sugar
• 85g good quality cocoa powder
• 1.5 tsp baking powder
• 1.5 tsp bicarbonate of soda
• 2 large free range eggs
• 250ml milk
• 125ml vegetable oil
• 2 tsp vanilla essence
• 250ml boiling water
For the ganache icing:
• 200g dark chocolate – plus extra for decoration
• 200ml double cream
1. Heat the oven to 180°C.
2. Lightly grease and line two sandwich tins 20cm (8in).
3. Put all the cake ingredients except the hot water into mixing bowl and beat the
mixture until well mixed and smooth (approx 3–5 minutes).
4. Gradually add the boiling water to the mixture and continue whisking until completely
smooth and of a runny consistency.
5. Divide the mixture between the two cake tins and bake for approximately 25–35
minutes or until the top is rm to touch. Check cake is cooked by inserting a skewer
into the centre of the cake and if it comes out clean then it is cooked.
6. Remove the tins from the oven and leave to cool before removing from the tins.
7. For the icing, heat the cream slowly in a saucepan over a low heat. Remove from the
heat then add the chocolate and cream to the mixer bowl. Whisk on a low speed until
completely smooth and glossy (the heat of the cream should melt the chocolate).
Leave to cool until the mixture thickens enough to spread it onto the cake.
8. Remove the cakes from the tins. Spread some of the chocolate ganache on one then
sandwich them together. Use the remainder of the icing to cover the cake.
9. Using a peeler scrape some chocolate off the extra chocolate kept for decoration and
sprinkle on top of the cake.
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