Indulgent Chocolate Fudge Cake

Posted on August 10, 2015 in Cakes

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Matilda The Musical is running a Matilda Bake Off competition this week! So why not get yourself, friends or even the children in the kitchen and bake something delicious and Matilda inspired!

If you do you could be in the running to win not only 2 tickets to Matilda the Musical but also an afternoon tea at the Radission Blu Edwardian (including a cake inspired by your recipe made especially for you) and a luxurious nights stay at the Radisson Blu Hotel in Mercer Street London. 

To take part and have the chance to win click here to go to the official site and find out more. You can simply share a photo of your bake on Twitter or Instagram using the #MatildaBakeOff.

I had a few ideas for my Matilda inspired recipe.  However it didn’t take me long to reach a decision once I remembered that famous chocolate fudge cake eaten by Bruce Bogtrotter!!! If you’re anything like me then you will LOVE chocolate fudge cake. I have given this one a modern twist. It is fantastically fudgey, rich, moist and treacly with a glossy ganache finish and is guaranteed to disappear as soon as you cut the first slice.

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Ingredients for chocolate cake

350g plain flour

65g coco powder

370g caster Sugar

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

240ml cooled coffee

240ml buttermilk

210ml vegetable oil

3 eggs

Ingredients for the buttercream

115g unsalted butter, at room temperature

2 tbsp milk

1 tsp pure vanilla extract

225g icing sugar

Ingredients for the chocolate ganache

200g dark chocolate

250ml double cream

Preheat the oven to 170C. To make the sponge, sift the flour and coco powder into a large bowl along with the caster sugar, the bicarbonate of soda and 1/2 teaspoon of salt and wish with an electric mixer to combine. Mix the coffee, buttermilk, vegetable oil and eggs together in a jug, then add to the dry mix wishing until smooth. Equally divide the mixture between two prepared cake tins, smoothing out with a spatula. Bake cakes for 25 minutes or until a skewer inserted comes out clean. Turn out onto a wire rack and allow cakes to cool. 

To make the buttercream.

Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.

Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency.

If it is too stiff, beat in a little extra milk.

Once all cakes are cool level the cakes using a serrated knife.

Place the first chocolate cake onto a cake board or cake stand. Using a pallet knife spread a thin layer of vanilla buttercream over the cake. Then top with the other chocolate cake.

Use a small amount of buttercream to give the cake a crumb coat.

Place the cake in the fridge for 30 minutes.

Using the remaining buttercream cover your cake. Smooth the side’s and top with a cake smoother.

To make the chocolate ganache break the chocolate and place into a bowl.Heat the double cream in a heatproof jug in the microwave for 1 minute.Pour the hot double cream over the chocolate and leave for a couple minutes.Then begin to stir until all the chocolate has melted.

Once smooth pour over the cake and allow it to fall down the sides of the cake.

Top your cake with desired topping or even just sprinkle with some shaved chocolate curls. 

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