Chocolate Fudge Cake
Serves 10 (or 1 with a broken heart). Adapted from Nigella Lawson's Nigella Bites - Chapter Two: Comfort Food page 47
For the cake:
Preheat oven to 180°C/gas mark 4.
Butter and line the bottom of two 20cm sandwich tins.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
Bake the cakes for 50-55 minutes or until a cake-tester (toothpick or satay sticks) comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
For the fudge icing:
Melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
In another bowl beat the butter until it's soft and creamy and then add the sieved icing sugar and beat again until everything is light and fluffy. Gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.
Serves 10 (or 1 with a broken heart). Adapted from Nigella Lawson's Nigella Bites - Chapter Two: Comfort Food page 47
For the cake:
- 400 grams plain flour
- 250 grams castor sugar
- 100 grams brown sugar
- 50 grams best quality cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 3 eggs
- 142 milliliters/small tub sour cream
- 1 tablespoon vanilla extract
- 175 grams unsalted butter, melted and cooled
- 125 milliliters corn oil
- 300 milliliters chilled water
Preheat oven to 180°C/gas mark 4.
Butter and line the bottom of two 20cm sandwich tins.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
Bake the cakes for 50-55 minutes or until a cake-tester (toothpick or satay sticks) comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
For the fudge icing:
- 175 grams dark chocolate, minimum 70% cocoa solids
- 250 grams unsalted butter, softened
- 275 grams icing sugar, sifted
- 1 tablespoon vanilla extract
Melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
In another bowl beat the butter until it's soft and creamy and then add the sieved icing sugar and beat again until everything is light and fluffy. Gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.
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