So, Easter kinda came and went, huh? Yeah it did. So here’s what we’re going to do: we’re going to pretend that this cake is decorated with eggs and stuff because I’m MENTAL and I will decorate baked goods with anything I like, whether it’s a holiday or not. We probably don’t need to pretend actually, I really would do that.
But anyway, I give you the ultimate chocolate fudge cake, which may or may not be very suitable for Easter as well, but please don’t feel like you can only make it at Easter. You should probably make it right now, in fact. I mean, what else were you going to do? Work? Walk the dog? Do some chores? Pah. Let’ s be serious. You weren’t going to do any of those things. And even if you were, this is more important. Do it. Do it now.
The original recipe was made in 18cm tins and therefore used only 80% of the quantities given here. Fortunately for you, I am super smart and decided to make this big enough for 20cm tins (I may have been forced to due to not owning any 18cm tins, but let’s not quibble) because big cake is always better than small cake. Yes it is.
Ultimate chocolate fudge cake
Adapted from Feel Good Food Spring 2012 by Woman & Home
Serves me. Or 8-10 normal people.
190g/6.7 oz/ 1 + 2/3 stick butter, softened
190g/6.7 oz/1 cup light muscovado (brown) sugar
2 large eggs
1.25 tsp vanilla extract
50g/1.75 oz/ 1/2 cup cocoa powder
190g/6.7 oz/ 1 + 1/2 cup self-raising flour
1.25 tsp baking powder
2/3 tsp bicarbonate of soda (baking soda)
3 tbsp golden syrup
210ml/7.1 fl oz/ 3/4 cup + 2 tbsp sour cream
310ml/10.5 fl oz/ 1 + 1/3 cups double (heavy) cream
310g/11 oz dark chocolate, broken into pieces (I used 50% cocoa solids)
mini eggs and flake bars, to decorate (optional)
Heat the oven to 160C (320F) fan oven/180C (360F) conventional oven. Butter and line two 20cm sandwich tins.
Beat together the butter and sugar with a wooden spoon or electric handwhisk until light and fluffy. Beat the eggs in one at a time, then beat in the vanilla.
Sift in the flour, cocoa powder, baking powder and bicarb and whisk until well combined. Whisk in the golden syrup and sour cream. Once the mixture is smooth and even, divide between the two tins. Bake for 20-25 minutes (mine took 24 minutes in a 160C fan oven).
Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
To make the ganache, heat the cream gently in a pan until hot. Remove the pan from the heat and tip the chocolate in. Cover with a towel and leave for a minute. Stir well until smooth. If you have bits of unmelted chocolate, stick the pan back over a low heat and stir every so often. Allow to cool until thick enough to spread (around 15 minutes).
Cover the top of one of the cooled cakes with about a third of the ganache. Place the other cake on top and cover the top and sides with the ganache. Decorate with mini eggs and flake bars, if you are MENTAL like me. Stick your face in it.