I am a firm believer that you should never settle for second best. I have tried countless variations of chocolate fudge cakes and never until now have I been happy with the end result. This recipe that I share with you is my new little treasure, I hope you love it as much as I do.
Serves 10-12. You will need x3 8” round cake tins, a sugar thermometer and a palette knife.
Eggs – 3 large
Soft light brown sugar – 450g
Sunflower oil – 150g
Cocoa powder – 110g
Baking powder – 3 teaspoons
Bicarbonate of soda – 2 1/4 teaspoons
Plain flour – 375g
Salt – 1 teaspoon
Milk – 700g
Dark chocolate – 150g
Espresso – 1 tablespoon
Glucose – 150g
Golden caster sugar – 400g
Water – 115ml
Salt – 1/2 teaspoon
Butter – 150g
Icing sugar – 200g
Dark Chocolate, melted – 150g
Espresso – 1 Tablespoon
The Cake : Pre-heat the oven to 170°c. Grease and line the bases of the 3 cake tins with parchment paper.
Sift together the flour, cocoa, baking powder, bicarbonate of soda, and salt into a large bowl and set aside. Now, weigh the sugar and eggs into a mixing bowl and whisk until light in colour and fluffy (preferably using an electric whisk).
Meanwhile weigh 500g of milk into a saucepan and add the chocolate, setting the remaining cold milk aside to use shortly. Place the saucepan onto a medium to low heat and gently heat eventually bringing it to just below boiling. Keep stirring well taking care not to burn the chocolate.
Once the eggs and sugar are very light and fluffy, gradually add the oil, mixing well between each addition. Now add half of the flour mixture and slowly mix to combine. Add a touch of the cold remaining milk and combine then add the rest of the flour mixture and whisk again. Now add all the remaining cold milk and gently whisk to get a smooth, lump free consistency.
Once the milk and chocolate in the saucepan are just below boiling, remove the saucepan from the heat and add it to the mixture in two parts, mixing after each addition. Be careful not to mix too fast or you will burn yourself with hot milk. Once the mixture is smooth, take a spatula and scrape around the bowl ensuring there are no lumps at the bottom. Once you are happy with the mix, divide it between the 3 cake tins and place straight into the oven for 25-30 minutes. The cake should feel springy to touch when it is ready, you can also check by inserting a sharp knife into the centre to see if it comes out clean.
Leave the cakes to cool for 10 minutes before removing them from the tins, then place onto a wire wrack to cool completely.
The Frosting: Weigh the butter, icing sugar, salt and cocoa into a mixing bowl and mix together until combined and a smooth paste forms.
Meanwhile, take a large saucepan and weigh the caster sugar, glucose and water into the pan. Place this on a high heat and sit the thermometer inside the pan. Once the sugar reaches 115°c, remove it from the heat and pour it into the butter mixture and continue to mix until well combined and the icing is smooth, creamy and cooled slightly.
Now add the melted chocolate and mix to just combine. Add the espresso and a little boiling water if you feel the icing needs to be a thinner consistency. It does firm up in the fridge but you don’t want to make it too runny, but enough to be able to spread when you are icing the cake.
Once this is ready, set this to one side.
Assembly: Once the cakes are cooled, take a serrated knife and trim the very tops of the cakes to make them level being careful not to slice yourself.
Place one of the sponges on to a cake board or plate and spoon some of the frosting onto the sponge. Spread this out evenly to the edge of the sponge using your palette knife. Place another sponge on top and repeat, placing the last sponge on top of that. Now use the remaining icing and coat the whole exterior of the cake. If you start to find its wobbling about, pop it in the fridge for 15 minutes and then add some more icing until its evenly coated and looking wonderful!
I would pop the finished cake in the fridge for 30 minutes at least but serve it at room temperature.
– Glucose – You can buy this in tubes in the supermarket in the baking section. Weigh it straight into the saucepan or you will end up in a sticky mess trying to transfer it from a bowl to the pan.