Tana Ramsay's chocolate fudge cake
This delicious chocolate fudge cake has a light sponge and a relatively light filling and icing to match, a treat without being too heavy on the waistline.
Serves: 6-8
Preparation time: 15 minutes
Cooking time: 1 hour
You will need
For the sponge:
175g unsalted butter, softened, plus extra for greasing
150g self-raising flour, sifted
30g cocoa powder, sifted
1 tsp baking powder
175g soft dark brown sugar
3 large free-range eggs, beaten
1 tsp vanilla extract
55g plain dark chocolate (70% cocoa solids), roughly chopped
For the fudge icing:
200g unsalted butter, softened
200g icing sugar, sifted
200g plain dark chocolate (70% cocoa solids), melted
Method
1. Preheat the oven to 200°C/392°F/ gas mark 6. Lightly grease a 20cm round cake tin and line the base with parchment paper.
2. Place all the ingredients for the sponge in a food processor, or a large mixing bowl, and process, or beat with a wooden spoon, until smooth and slightly pale in colour.
3. Turn the sponge mixture into the prepared tin and lightly tap on the work surface to level it out.
4. Bake in the oven for 55 minutes to one hour, until the sponge springs back to the touch of a fingertip and a skewer inserted into the centre comes out clean.
5. Remove the cake from the oven, allow to cool in the tin for five minutes, then turn out on to a wire rack and leave to cool completely.
6. Meanwhile, make the icing. Put the butter and icing sugar in a large mixing bowl and use a hand whisk or electric whisk to beat together well. Add the melted chocolate and whisk to incorporate it evenly.
7. Cut the cooled sponge in half horizontally. Spread half the icing on top of one cake half, top with the other sponge half and then finish off by spreading the remaining icing thickly over the top of the cake, making decorative swirls in the deliciously naughty chocolate icing. Serve only in large chunks.
Recipe, I Love to Bake by Tana Ramsay.
