A rich naughty chocolate fudge cake because you can’t beat a good chocolate cake, and this one is guaranteed to disappear as soon as you cut the first slice. I have been looking for a good recipe for years, it sounds a bit dramatic but I am being totally serious. I finally got the chance to flip through Lola’s Cupcake’s second recipe book and there I stumbled upon this gorgeous recipe. I have altered the quantities slightly, I hope you enjoy it as much as I did – definitely a winner.
Preparation time: 20 minutes
Cooking time: 60 minutes
Serves: 8 – 10
Ingredients
For the Cake
,- 375g dark chocolate (70% cocoa), cut into pieces
- 375g unsalted butter, softened at room temperature
- 400g light muscovado sugar
- 5 eggs, at room temperature
- 375g plain flour
- 3 tsp baking powder
- 60g cocoa
- 338 ml sour cream
For the Icing:
,- 225g dark chocolate (70% cocoa), cut into pieces
- 55g dark muscovado sugar
- 225g unsalted butter, at room temperature
- 1/2 tsp vanilla extract
Method
,- Preheat the oven to 160C.
- Grease and line a 25 cm circular baking tin.
- Over a bain-marie, melt the chocolate pieces. Set aside to cool.
- In a bowl, beat the sugar and butter until pale and fluffy.
- Gradually beat in the eggs one at a time.
- Sift the flour, baking powder and cocoa over the mixture and mix to combine.
- Stir in the sour cream.
- Mix in the melted the chocolate until well combined but do not over mix.
- Pour the batter into the prepared cake tin and bake for 50 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire a rack to cool completely.
- For the icing, over a bain marie, place all the ingredients stirring constantly until the butter and chocolate have melted. Remove and set aside at room temperature for 30 minutes. Cover the icing with cling film and chill in the fridge for at least 1 hour until firm. Spread the icing over the cake with a metal spatual and enjoy.