I love anything chocolate especially dark ones with at least 70% cacao. As you can see, dark chocolate is used very frequently in my bakes and it sure lift me up whenever I sunk my teeth into these delectable chocolate cakes!
This chocolate fudge cake was well received by my family and I have adapted it from Nigella.
Chocolate Fudge Cake
for the cake:
- 400 grams organic unbleached flour
- 250 grams caster sugar
- 100 grams brown sugar
- 50 grams Valrhona cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 142 ml Greek style yogurt
- 1 tablespoon vanilla paste
- 175 grams unsalted butter (melted and cooled)
- 125 ml corn oil
- 300 ml chilled water
for the fudge icing:
- 175 grams 85% dark chocolate (use at least minimum 70% cocoa solids)
- 250 grams unsalted butter (softened)
- 275 grams icing sugar (sifted)
- 1 tablespoon vanilla extract
- Preheat the oven to 180°C.
- Butter and line the bottom of two 20cm / 8 inch round baking pan with removable base.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda and salt. In another bowl or wide-necked measuring jug whisk together the eggs, yogurt and vanilla paste until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
- Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
- To make the icing, melt the chocolate in a bowl sitting over a pan of simmering water, and let cool slightly.
- In another bowl beat the butter until it's soft and creamy and add the sieved icing sugar and beat again until everything's light and fluffy. You must not skipped sieving the icing sugar or it will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
- Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula. Enjoy!
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