Fudgey, Rich, Amazing Chocolate Cake

I bake. For anyone who doesn’t know, I am the go to baker in our family and I really enjoy it for the most part. It really doesn’t help with keeping the waistline in check but I love seeing all the finished projects and testing my skills. I learned very quickly that not every cake recipe is okay for turning into giant fondant covered creations. You need something that has a dense crumb so it will stay together and you can be a bit rough with it when necessary. Enter my chocolate fudge cake recipe. This is a recipe that I hold dear because it has NEVER gone wrong. It is so rich and dense and fudgey and everything that you want in a cake that you need to cover. It is adapted from a recipe in Easy food magazine with a few adaptations that I made over the time I have been using it. The below recipe will fill 2 x 20cm round tins OR 1 x 23cm deep round tin OR 1 x 23cm deep square tin. I usually double the recipe.

Ingredients:

210 g plain flour

300g caster sugar

100g soft light brown sugar

2 tesp baking powder

2 tsp instant coffee powder or 2 tbsp of espresso

2 eggs

240ml buttermilk

120ml sunflower oil

2tbsp vanilla extract

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Method:

  1. preheat the oven to 180C/ 160C fan/ gas mark 6 and grease and line your tins. Even if you are using a non stick tin I always line the base and grease the sides at a minimum.
  2. Sieve the flour, coca powder and baking powder into your mixing bowl. Add the sugar, salt and coffee powder and give a quick mix together.
  3.  In a separate bowl or jug add the eggs, buttermilk, sunflower oil and vanilla and beat together. (If you are using liquid coffee instead of instant powder it goes in now.)
  4. gradually add the wet mix to the dry ingredients. This is quite a wet batter so don’t panic if you thing you have gone wrong you haven’t.
  5. Pour into your tin and place it in the centre of the oven for 30-40 minutes until a skewer comes out clean.
  6. Leave it chill in the tin for a while before transferring onto a wire rack to cool completely.

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You can serve this cake on its own with no embellishment or with ice cream to contract the richness. You can cover it in ganache or fudge icing, you can even use the batter for cupcakes. Whatever you do with it, I promise it will taste amazing. Above are just some cakes that I finished recently with this recipe inside. Let me know if you try it and what you do with it. Thanks for checking in. Happy Saturday.

 

Steph Xxxx

 

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