Wednesday, 17 September 2008

chocolate fudge cake

a moist and immensely chocobountilful wonder cake, especially with the icing slathered all over it and in its middle...mmmmhmmm!
of course, it is another delight from Nigella, and is always saved for special purposes. I once made one with increased volumes for a friends birthday that was pretty much a behemoth of a cake, it lasted quite a while...the present that keeps on giving
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g cocoa powder
2tsp baking powder
1tsp bicarbonate of soda
1/2 tsp salt
3 eggs
142ml/one small tub of sour cream......though asda seem to have rounded up to 150ml just to torment me yet further, damn them
1tbsp vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil - I substitute for sunflower oil and all is well
300ml chilled water
1. Preheat the oven to 180C/350F
2. Grease and line two 20cm springform cake tins
3. In a large bowl sift the flour and mix in the sugars, cocoa, baking powder, bicarbonate of soda and the salt
4. In a smaller bowl or wide measuring jug whisk together the eggs, sour cream and vanilla
5. Using a cake mixer, freestanding or handheld...or kitchenaid...beat together the melted butter and the oil until just blended, then add the water and beat in
6. Add the dry ingredients all at once and mix (on a low speed to prevent a flour cloud)
7. Add the egg mixture and beat to combine, scrap down the bowl to make sure all in Incorporated
8. Pour into the prepared cake tins and bake in the centre of the oven for 50minutes, or until a knife comes out clean when inserted
9. Cool the cakes in their tins on a wire rack for 15minutes, then turn out to cool completely
fudge icing
175g dark chocolate (min 70%)
250g unsalted butter, softened
275g icing sugar
1tbsp vanilla extract
1. Melt the chocolate in a bowl over a pan of simmering water, leave to cool slightly
2. Cream the butter with your cake mixer, then sift in the icing sugar and beat to combine on a low speed
3. Add the vanilla and cooler chocolate, beat in thoroughly
4. Spread just over 1/3 onto the bottom cake layer and sandwich the top layer on, brush off any crumbs then spread the rest over the top and sides of the cake - this will give you a pretty thick covering...hurrah!

1 comment:

Anonymous said...

What was the special purpose for this supreme cake of cakes? Helen x