Saturday, 26 March 2011
It is no secret that I have a chocolate cake hating husband. He hates chocolate flavoured anything . . . well except for candy bars. Those he doesn't seem to mind.
As a result of this . . . I only ever very rarely bake anything chocolate. I am always trying to watch what I eat, and the danger of having a chocolate creation in the house, with me being the only one who will be eating it is just too horrific to imagine!
Occasionally though, I succumb to desire and just have to bake a chocolate cake or brownies for myself. A girl just has to do what a girl has to do!
This is one of my favourites. Dense and fudgy with a fabulously scrummy frosting.
Thank goodness for friends who happily accept the leftovers. And Todd??? Well . . . he had to make do with leftover Bun and Butter Pudding. He didn't seem to mind too overly much . . . poor dear.
*Chocolate Fudge Cake*
Makes one 7 inch double layer cake
A rich fudgy cake, perfect for celebrations or just when you feel rather like indulging yourself.
3 ounces dark chocolate
2 TBS cocoa powder (not chocolate drink mix)
6 ounces of butter, softened (3/4 cup)
1 tsp vanilla extract
6 ounces soft light brown sugar (3/4 cup packed)
3 large free range eggs, separated
6 ounces self raising flour (1 1/2 cups)
For the Frosting:
8 ounces plain chocolate
8 TBS double cream
8 ounces icing sugar, sifted (2 cups)
2 to 3 TBS recently boiled water
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and base line two 7 inch round sandwich tins. Set aside.
Place the chocolate, cocoa powder, butter and vanilla in a bowl. Place over a pan of simmering water. Heat and stir to melt. Whisk together until smooth. Allow to cool slightly.
Cream together the sugar and egg yolks until light and creamy. Fold in the chocolate mixture first and then carefully fold in the flour.
Beat the egg whites until they form soft peaks. Fold one tablespoon into the cake mixture to loosen and then fold in the remainder until the mixture is smooth and no white streaks remain. Divide the mixture evenly between the two tins. Smooth over and then make a small hollow in the centre of each.
Bake for 30 to 35 minutes until risen and the tops spring back when lightly touched.
Remove from the oven. Leave in the tins for 10 minutes before turning out onto a wire rack to cool completely.
Place the chocolate and the cream into a bowl, again over a pan of simmering water. Heat and whisk until the chocolate has melted into the cream and the mixture is smooth. Remove from the heat and then gradually beat in the sifted icing sugar, adding hot water as required if the mixture becomes too stiff. You want a mixture with a spreadable consistency.
Use a third of the frosting to sandwich the layers together and then use the remainder to frost the sides and top. Cut into wedges to serve.
(Alternately you may bake the cake in one layer in a deep 7 inch tin. It will take 10 to 15 minutes longer to bake so adjust your times accordingly. In this cake just pile all the frosting on the top and sides.)