Reader Amelie shares her fave recipe for a truly wicked chocolate fudge cake… sigh!!!
Amelie says:
This recipe is super-yummy… I make it all the time and it tastes like heaven! You don't have to include the icing, but it tastes a whole lot better if you do!
You will need:
175g softened butter
175g caster sugar
3 free range eggs, beaten
3 tbsp golden syrup
40g ground almonds
175g self raising flour
pinch salt
40g cocoa powder
For the icing:
225g plain chocolate, broken up
55g muscovado sugar
225g butter, diced
5tbsp evaporated milk
1/2 tsp vanilla extract
Method:
1. Preheat oven to 180 degrees. Grease and line bases of two 20cm sandwich cake tins.
2. Make icing… place ingredients for icing in a heavy-based saucepan and heat gently, stirring constantly until melted. Pour into bowl and leave to cool, then chill in fridge for an hour.
3. For cake, place butter and sugar in a bowl and beat until light and fluffy. Beat in eggs and stir in golden syrup and ground almonds.
4. Sift flour, salt and cocoa powder into separate bowl, then fold into mixture. Add a little water if needed to make a dropping consistency.
5. Spoon mixture into prepared tins and bake for 30-35 ins until springy to the touch, or until a skewer inserted in the middle comes out clean.
6. Leave cakes to cool for 5 mins the turn out onto wire rack to cool completely. When cold, sandwich the cakes together with half the icing, and spread the remainder over the top of the cake, swirling for a frosted appearance. Eat and enjoy!
Cathy says:
Chocolate fudge cake… swoons! This sounds just gorgeous… and it could be a perfect Easter bake too, perhaps with a few mini eggs arranged on top! Do YOU have a fave recipe? COMMENT BELOW to tell me more!
This recipe is super-yummy… I make it all the time and it tastes like heaven! You don't have to include the icing, but it tastes a whole lot better if you do!
You will need:
175g softened butter
175g caster sugar
3 free range eggs, beaten
3 tbsp golden syrup
40g ground almonds
175g self raising flour
pinch salt
40g cocoa powder
225g plain chocolate, broken up
55g muscovado sugar
225g butter, diced
5tbsp evaporated milk
1/2 tsp vanilla extract
Method:
1. Preheat oven to 180 degrees. Grease and line bases of two 20cm sandwich cake tins.
2. Make icing… place ingredients for icing in a heavy-based saucepan and heat gently, stirring constantly until melted. Pour into bowl and leave to cool, then chill in fridge for an hour.
3. For cake, place butter and sugar in a bowl and beat until light and fluffy. Beat in eggs and stir in golden syrup and ground almonds.
5. Spoon mixture into prepared tins and bake for 30-35 ins until springy to the touch, or until a skewer inserted in the middle comes out clean.
6. Leave cakes to cool for 5 mins the turn out onto wire rack to cool completely. When cold, sandwich the cakes together with half the icing, and spread the remainder over the top of the cake, swirling for a frosted appearance. Eat and enjoy!
Cathy says:
Chocolate fudge cake… swoons! This sounds just gorgeous… and it could be a perfect Easter bake too, perhaps with a few mini eggs arranged on top! Do YOU have a fave recipe? COMMENT BELOW to tell me more!
This looks delicious! I love baking and I'm going to make my own Easter eggs!!:-)
ReplyDeletewhat can u add instead of eggs as im a vegetarian
ReplyDelete