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’.
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
For the cake
- Preheat the oven to 180˚ and butter and line the bottom of two 20cm sandwich tins.
- Mix all the dry ingredients together in a large bowl: flour, sugars, cocoa powder, baking powder, bicarb and salt.
- In another bowl, whisk together the eggs, sour cream, vanilla and melted chocolate until blended.
- Using a handheld or freestanding mixer, beat together the melted butter and oil, then beat in the water.
- Add the blended dry ingredients to the oil/ butter/ water combination and mix on a slow speed.
- Then add the egg mixture and mix until everything is combined.
- 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
- 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.
- In a separate bowl, beat the butter until it is soft and creamy.
- Add the sieved icing sugar and beat again.
- Slowly add the melted chocolate and vanilla until the icing looks glossy and smooth.
- Sandwich the middle of the cake with about a quarter of the icing.
- Use the remaining icing for the top and sides
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.