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NANS' CHOCOLATE FUDGE CAKE Ingredients Method NANS’ CHOCOLATE FUDGE CAKE So this is my baking inspiration and one of first and very vivid food memo- ries. Nans used to make this cake for me and my sister’s birthdays every year and never failed to disappoint. Relatively simple in all accounts, but every time I make it now, I am instantly transported back in memory to making it with her in her small kitchen, not quite reaching the top of the worktop, but always wanting to beat the batter, lick the spoon and of course make the icing and deco- rate with chocolate buttons…Sorry Nans, couldn’t bring myself to put chocolate buttons on my one, but hope you like the shavings – it brings back so many wonderful memories. Method Ingredients FOR THE CAKE 1 Preheat the oven to 180C (350F) Gas 4. In a small bowl combine the cocoa with 5 tablespoons boiling water and mix 50 g cocoa until smooth. Cream the softened butter with both sugars 200 g unsalted butter, softened, plus in a free-standing mixer for 3-4 minutes until pale and light. extra for greasing tins Scrape down the bowl with a rubber spatula, add the eggs 150 g caster sugar one at a time, mixing well between each addition. Add the 125 g soft light brown sugar vanilla extract and mix again until combined. 4 medium eggs 1 teaspoon vanilla extract 2 Sift the flour, baking powder, bicarbonate of soda and a 250 g plain flour pinch of salt into the bowl. Add the cocoa paste and milk and 1 ½ teaspoons baking powder beat again until smooth and thoroughly combined. Divide ½ teaspoon bicarbonate of soda the mixture evenly between the prepared tins and spread a pinch of salt level with either a palette knife or back of a spoon. Bake on the middle shelf of the preheated oven for about 25 minutes 4 tablespoons milk or until a wooden skewer inserted into the cakes comes out clean. FROSTING 100 g dark chocolate, chopped 3 Cool the cakes in the tins sitting on a wire rack for 5 200 g unsalted butter, softened minutes and then turn out of the tins, peel off the baking 225 g icing sugar paper and leave until completely cold. 2 tablespoons cocoa, sifted 2 tablespoons golden syrup 2 tablespoons full-cream milk 1 teaspoon vanilla extractjam ( we used Tiptree Little Scarlet) icing sugar, to decorate 2 x 20 cm round cake tins, buttered and base-lined with baking parchment BAKING TO SEE 50,000 VULNERABLE CHILDREN PROTECTED T +44 (0)20 8977 9144 Email: [email protected] Registered Charity No. 265464 (England & Wales) Registered Charity No. SC037624 (Scotland) Method continued... 4 When the cakes are cold prepare the buttercream. Melt the chocolate in a heat-proof bowl over a pan of barely simmering water, stir until smooth, remove from the heat and cool slightly. Beat the butter until pale, light and creamy and then gradually add the icing sugar one tablespoon at a time, scraping down the sides of the bowl occasionally. Add the cocoa, golden syrup, milk and vanilla and mix until smooth. Add the cooled, melted chocolate and mix again until smooth. 5 Place one cake on a serving plate and cover the top with half of buttercream spreading it smoothly with a palette knife. Top with the second cake layer, gently pressing the two cakes together. Cover the top of the cake with the remaining buttercream and scatter the top with chocolate shavings, cocoa or sprinkles as you like. Recipe taken from “Chocolate at Home” by Will Torrent (Published September 2014 by Ryland Peters and Small) BAKING TO SEE 50,000 VULNERABLE CHILDREN PROTECTED T +44 (0)20 8977 9144 Email: [email protected] Registered Charity No. 265464 (England & Wales) Registered Charity No. SC037624 (Scotland) About Will Torrent: “Will is one of the most exciting, creative talents in the world of Patisserie and Chocolate” Mich Turner MBE “When it comes to desserts, it’s all about the know how...Will Torrent definitely knows how. Amazing” Jimmy Doherty “Will is a master of his craft, his recipes are amazing and I’m a huge fan!” Fiona Cairns WILL TORRENT began his career with a week with Heston Blumenthal at the age of 16. In 2007, following a First class Honours degree at the University of West London, he won the first Medallion of Excellence for a British Pastry Chef at WorldSkills Japan, aged 21, won the Royal Academy of Culinary Arts Annual Award of Excellence, Young Chef of the Year in 2009, Acorn Scholar 2010 and the WorldSkills UK Outstanding Achievment Award 2012. He has worked with top chefs such as Jamie Oliver, Yolande Stanley MCA, William Curley, Brian Turner CBE and Gary Rhodes, as well as time at The Dorchester, Claridges, The Lanesborough and The Fat Duck. In addition, his TV appearances include BBC’s Sweet Baby James and Ready Steady Cook, Channel 4’s Sunday Brunch, Jamie and Jimmy’s Food Fight Club and ITV’s This Morning. He has been extensively profiled by the British press including The Guardian, The Times, Metro, Homes and Gardens, Olive, Waitrose Kitchen, The Simple Things and more. He is a consultant pastry chef to Waitrose, Ambassador for Cacao Barry, WorldSkills UK and The Pampered Chef, member of the Craft Guild of Chefs, Academy of Chocolate and Guild of Food Writers. In 2013 he was inaugurated as a Patron on the world renowned London School of Hospitality, Tourism and Leisure at the University of West London. “Patisserie at Home” his first book, a best seller, was released to critical acclaim in April 2013, aiming to take the fear factor out of desserts and now he plans to demystify the dark art of chocolate making in “Chocolate at Home” released by Ryland, Peters and Small in September 2014. Website: www.willtorrent.com Twitter: @willtorrent Instagram / Facebook BAKING TO SEE 50,000 VULNERABLE CHILDREN PROTECTED T +44 (0)20 8977 9144 Email: [email protected] Registered Charity No. 265464 (England & Wales) Registered Charity No. SC037624 (Scotland).
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