Because Chocolate Fudge Cake

Say what you like about Nigella Lawson because whatever the press or the haters are howling, she makes the meanest Chocolate Fudge Cake around. It’s dairy-filled, decadent and completely and utterly delicious- three essential criteria when it comes to cake. Below is a slight adaptation on the recipe from her book ‘Nigella Bites’.

Ingredients

For the sponge

  • 400g plain flour
  • 200g golden caster sugar
  • 150g light muscovado sugar
  • 50g good quality cocoa powder
  • 2 tsps baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 3 eggs
  • 150 ml sour cream
  • 1 tbsp vanilla extract
  • 50g 70% dark chocolate, melted
  • 175g unsalted butter, melted and cooled
  • 125ml corn/ vegetable oil
  • 300ml chilled water

For the icing

  • 175g 70% dark chocolate
  • 250g unsalted butter
  • 275g icing sugar, sifted
  • 1/2 tbsp vanilla extract

Method

For the cake

  1. Preheat the oven to 180˚ and butter and line the bottom of two 20cm sandwich tins.
  2. Mix all the dry ingredients together in a large bowl: flour, sugars, cocoa powder, baking powder, bicarb and salt.
  3. In another bowl, whisk together the eggs, sour cream, vanilla and melted chocolate until blended.
  4. Using a handheld or freestanding mixer, beat together the melted butter and oil, then beat in the water.
  5. Add the blended dry ingredients to the oil/ butter/ water combination and mix on a slow speed.
  6. Then add the egg mixture and mix until everything is combined.
  7. Pour into the two tins and bake for 50-55 mins or until a cake-tester comes out clean. When ready, take the cakes out to cool.

For the icing

  1. Melt the chocolate in a microwave or in a bowl sitting over a pan of simmering water (known as a bain marie). Allow to cool slightly.
  2. In a separate bowl, beat the butter until it is soft and creamy.
  3. Add the sieved icing sugar and beat again.
  4. Slowly add the melted chocolate and vanilla until the icing looks glossy and smooth.
  5. Sandwich the middle of the cake with about a quarter of the icing.
  6. Use the remaining icing for the top and sides

Variation

If this all sounds a little too sweet and creamy for your taste, why not try adding fresh raspberries in the middle? Count it as one of your five a day and enjoy that perfect combination of sweet and sharp.

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