I am having to repost my posts from the last few months, as I decided to change my blog name, and automatically presumed all the blogs will be relinked to my new address but how wrong was I. Anyway, this is my first ever blog in November, and although I have not made this cake since, I have made several variations.
I have uploaded a picture of my chocolate fudge cake, which I must admit has triple chocolatiness as I used milk, dark and white chocolate. This cake is fairly easy to make, is ideal for beginners or more experienced bakers who fancy something simple. I had to really stop myself having more than three slices (to some that may seem a lot, I assure you, for me it's not) as the French say "everything in moderation, even moderation". The recipe is based upon the Great British Bake Off cookbook.
Makes 1 large cake
For the sponge
100 g walnuts (or other nuts you have available)
100g self raising flour
1 very small pinch of baking powder
50 grams of dark chocolate
25 grams of milk chocolate
40 g white chocolate
2 tablespoons of coco powder
200g dark brown sugar
100 ml hot black coffee
2 large free range eggs (beaten)
175g unsalted butter (softened)
125ml soured cream
For the icing
50g dark chocolate
25g milk chocolate
25g unsalted butter
3 tablespoons icing sugar
2 tablespoons of black coffee
Preheat the oven to 160c/ gas mark . Arrange the nuts in a tray bake or cake tin.
Put the chocolate, alongside the coco and sugar in a bowl (or free standing mixer) and whisk until sandy. Add the hot coffee and whisk until the chocolate is melted. Add the eggs (one at a time) and the butter. Add the sour cream and fold the flour into the mixture.
Spoon the chocolate mixture over the top of the nuts in the cake tin, and then place the white chocolate chunks strategically throughout the cake mixture and bake for around 45 minutes. Test to see whether the cake is cooked and then leave to cool completley
For the icing, melt the chocolate in a bowl above a pan of hot water, add the butter, icing sugar and coffee. Leave to cool slightly, at which point the mixture should thicken and then apply generously over the cake.