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Chocolate Fudge Cake

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Chocolate Fudge Cake Home > Useful Bits > Recipes > Chocolate Fudge Cake Chocolate Fudge Cake For the sponge cake 400g plain flour 250g caster sugar 100g light brown muscovado sugar 50g cocoa powder 2 tsp baking powder 1 tsp bicarbonate of soda ½ tsp salt 3 large eggs 145ml sour cream 1 tbsp. vanilla extract 175g unsalted butter (melted and cooled) 125ml corn oil 300ml chilled water For the fudge icing 175g dark chocolate (minimum 70% cocoa solids) 250g unsalted butter (softened) 275g icing sugar (sifted) 1 tbsp. vanilla extract Method Making the sponge cakes Preheat the oven to 180°C/gas mark 4/350ºF. Butter and line the bottom of two 20cm sandwich tins. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In a second bowl, whisk together the eggs, sour cream and vanilla. In a third bowl beat together the melted butter and corn oil until just blended, then beat in the water. Add the dry ingredients all at once and mix together. Add the egg mixture, and mix again until everything is blended and then pour into the tins. Bake 55 minutes, or until a cake-tester comes out clean. Cool on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely. Making the fudge icing Melt the chocolate in the microwave for 2-3 minutes. In another bowl beat the butter until it's soft and creamy, add the sieved icing sugar and beat again until everything's light and fluffy. Then gently add the vanilla and chocolate and mix together until smooth. Products used Master Class Non-Stick 20cm Loose Base Sandwich Pan Home Made Traditional Stoneware 34.5cm Mixing Bowl Kizmos Flora Whisk Colourworks Silicone Mixing Spoon Master Class Non-Stick 46cm x 26cm Cooling Tray Sweetly Does It Stainless Steel Cake Tester Sweetly Does It Silicone Chocolate Melting Jug Kitchen Craft Stainless Steel 20cm Round Sieve Print this recipe Back to all recipes More Sweet recipes... Chocolate Heart Ganache Cake Roasted Peaches with Cinnamon, Vanilla, and Honey Sphere rose cake Prinsesstårta (Princess Cake) Christmas Pudding Chocolate Cake Chocolate Fondue CHRISTMAS EGGNOG LOAF Profiteroles Raspberry Cupcakes Pavlova 3 Tiered Wedding Cake Battenberg Cake Makes 2 cakes Apple Pie Banana Bread Pannacotta Scandinavian cookies Carrot Cake Granola Bars Fudge Oatmeal Bars Orange and Hazelnut Muffins Almond and Orange Smoothie Marbled mug cake Raspberry Marshmallows Fruity Ice Lollipops Pin Wheel Cookies Fruit Flan Jammie Dodgers Almond & Raspberry Bundt Cake The Naked Cake Canalés Making Biscuits Using The Biscuit Press Iced Glamour Biscuits Pecan Pie Traditional æbleskiver Mother's Day Cupcake Bouquet Double Chocolate Brownies Cherry Pie Serves 8 Hidden Heart Cake Apple, Walnut and Cinnamon Dessert Jar Serves 1 Sticky Toffee Banana Pancakes Serves 4 Layered Cake with Macaroons Chocolate Éclairs Makes 12 Éclairs Chocolate Tarts Makes 6 Tarts Blueberry Friands Makes 12 Friands Lemon Drizzle Cake Make and pipe Buttercream icing Carrot & Cream Cheese Cupcakes Makes 12 cupcakes Double Choc Chip Cookies Makes approx. 20 cookies Basic Cake Pops (Makes 20 Pops) Using cake pop mould Old Fashioned Doughnuts With our pancake and doughnut dispenser Giant Cupcake Using our jumbo cupcake baking tin Basic Cookies Makes approx. 14 cookies Useful Guides About Us Help & FAQs Our Story Product Care & Use Brands Product User Videos News & Blog Product Help & Feedback Awards Helpful Links Contact Terms & Conditions Become a Stockist Terms of Use International Sales Privacy & Cookies Contact Us Sitemap Company Statement Join Our Newsletter More about newsletter signup Enter your email address... Subscribe Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU © 2021 KitchenCraft. eCommerce by blubolt..
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