Who doesn’t love a chocolate cake? This cake certainly isn’t for the faint hearted. It’s chocolatey, it’s fudgy, it’s gooey and it’s simply delicious! When I was making this cake, I asked my daughter what it should be called. She came up with All Kinds of Chocolate Cake and I love this title. It sums up the cake perfectly.
Ingredients for the Chocolate Fudge Cake
200g Dark Chocolate
125g Cold Water
1 tbsp Instant Coffee Granules
85g Plain Flour
85g Self Raising Flour
25g Cocoa Powder
1/4 tsp Bicarb of Soda
200g Light Brown Sugar
200g Caster Sugar
Method for Chocolate Fudge Cake
Using a measuring jug put 125ml water and the 1 tbsp of instant coffee granules and stir together. Get a saucepan and melt the dark chocolate, the butter and the coffee mixture until all melted together, then set aside to cool slightly.
In a bowl, put in all of your dry ingredients, the flours, the sugars, bicarb of soda and the cocoa powder. Add in the 3 eggs and milk then mix to combine altogether. Once your chocolate fudge sauce has cooled slightly, add into the bowel and mix together. You will be left with quite a runny cake mixture, this is fine and how the consistency is supposed to be.
Line two 7 inch round sandwich tins and separate the mixture evenly into the tins. Bake at 140°C/160°F/ Gas Mark 3 for 1 hour and 20 minutes until cooked evenly throughout.
Whilst your cake is baking, you can make this rather yummy white chocolate buttercream frosting. Don’t waste a morsel of this scrummy-ness. If you have extra left over, make sure you lick the spoon, spatula and bowl clean – this is very important.
Ingredients for the White Chocolate Buttercream
200g White Chocolate
280g Icing Sugar
1tsp Vanilla Extract
Method for the White Chocolate Buttercream
Using a bain-marie method, place a heatproof bowl over a pan of boiling water and melt your white chocolate making sure to stir occasionally to make sure it melts evenly and doesn’t spoil.
Whilst your chocolate is melting, in a separate bowl, mix together the softened butter and icing sugar together until light and fluffy.
Pour in the melted white chocolate and combine altogether. You will have created the most creamy buttercream ever – its heavenly.
You can now move onto creating the chocolate ganache – see, I did tell you that there was A LOT of chocolate in this cake!
Ingredients for the Chocolate Ganache
200g Dark Chocolate
285ml Double Cream
2 tbsp Caster Suger
Method for the Chocolate Ganache
Place the cream and the sugar into a milk pan and put on a medium heat until it comes to the boil.
In a separate bowl, break up your dark chocolate into chunks and pour over the cream and sugar mixture and stir until completely combined and it starts to thicken up. Then set aside as it will thicken up as it cools down.
Make sure you are keeping an eye on your cakes in the oven. Once cooked through, take out and leave on a cooling rack until completely cooled.
Once cool, you can begin to assemble your cake. Using the white chocolate buttercream, sandwich the two layers together and then crumb coat the cake until completely covered in frosting. Do not worry if you can still see some if the the cake underneath, or if you have spots of cake in the buttercream, we will do another layer. Once your crumb coat is done, pop into the fridge to set for about 30 minutes.
Add a second layer of buttercream and make sure its placed in quite evenly. I then used a toothed scraper tool to give a bit of texture to the frosting, however you can leave this plain if you wish.
You are now ready to put on the ganache. If you have found that by the time you are ready to decorate your cake, that your ganache has set too much, simply pop it on top of a pan of simmering water (still in its original bowl), and heat and stir until you get a pouring consistency.
Using a tablespoon, pour the ganache on top of your cake. Using the back of the spoon, move the spoon in circular movements until the ganache goes over the edge of the cake and you see it dripping down the sides. Delicious.
I then finished off my cake with some Milk Tray chocolates placed in the centre as the finishing touch.
This cake may seem like a lot of work, but its not really at all, and you are left with a very scrummy cake. So give it a go, and enjoy!