Chocolate fudge cake
This is my ‘go to’ chocolate cake recipe and is quick and easy to make. It is based on a Mary Berry recipe and I have reduced the amount of sugar originally used. The end result looks and tastes indulgent, and is a real crowd pleaser.
Chocolate Fudge Cake
- 50g sifted cocoa powder
- 6 tbsp boiling water
- 3 large eggs
- 50ml semi-skimmed milk
- 175g self raising flour
- 1 rounded teasp baking powder
- 100g softened butter
- 250g golden caster sugar
For the filling and icing
- 3 tbsp apricot jam
- 150g plain chocolate (50-70% cocoa solids)
- 150ml double cream
Preheat oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm sandwich tins and line the base of each with baking parchment.
Blend the cocoa and boiling water in a large bowl until smooth. Add the remaining cake ingredients and beat until the mixture has become a smooth, thick batter. Divide the mixture equally between the tins and level the surface.
Bake in the oven for 25 – 30 minutes, until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for 5 minutes then turn out onto a cooling rack and remove the baking parchment. Leave to cool.
To make the icing, warm the apricot jam in a small pan, then spread over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of barely simmering water, until the chocolate has melted, stirring occasionally.
Remove the bowl from the heat and stir the chocolate mixture well to make sure it has completely melted. Leave to cool until it is on the point of setting. Spread on top of the apricot jam on both of the cakes, then sandwich the cakes together. Keep in a cool place until ready to serve.