Gooey Chocolate Fudge Cake
This is the best chocolate fudge cake recipe I have ever come across – very slightly adapted to my own taste. I have to say having made this over and over again – it never ever fails to impress! (touch wood!)
Have a go at making it – you will be asked to do it again! I have adapted this recipe very slightly from http://www.bbcgoodfood.com/recipes/3092/ultimate-chocolate-cake
200g Butter cubed
200g Plain / Dark Chocolate (broken up)
1 tablespoon instant coffee
125ml Cold water
25g Cocoa powder
85g Plain Flour
85g self raising Flour
1/4 teaspoon of bicarbonate of soda
100g Muscavado Sugar
300g Golden Castor Sugar
Butter Milk – 5 table spoons
Pre-heat the oven to 140/160C fan. Place a medium heavy based pan on a very low heat and place the butter, chocolate, water and instant coffee stirring constantly until just melted and smooth. Leave the mixture to cool.
In a large bowl mix together all of the dry ingredients. Using an electronic whisk, whisk in the eggs, buttermilk and chocolate mixture until combined then carry on whisking for two minutes.
Pour the mixture into a greased and lined 20 com round loose bottom cake tin. Bake in the oven for an hour and twenty – or until a skewer comes out clean. Cool on a wire rack.
100g Milk chocolate
100g Plain Chocolate
248ml Double cream
2 tbsp Golden Castor sugar
Break the chocolate into a glass bowl. Heat the cream and sugar in a pan on a low heat until hot but not boiling. Pour the hot cream into the broken chocolate and mix with a wooden spoon until melted smooth, thick and glossy. Slice the cake horizontally though the middle and fill with ganache. Then cover the cake starting at the top working down the sides with a spatula.
For the Chocolate Curls..
100g Milk chocolate (broken up)
Trex (Vegetable Shortening) 1tsp
Place all of the ingredients into a small bowl and place in the microwave for 30 seconds. Check to see if its melted, if not microwave further for 10/15 seconds at a time until melted.
Pour the melted mixture onto the back of an upturned baking tray and spread all over with a spatula. Place this into the freezer for a carefully timed 2 minutes. Check to see if the chocolate is ready by placing a finger lightly on the surface – if the chocolate is just left with a light mark on the surface – its ready! However if the surface is indented or soft leave in for another 30 seconds.
Using the flat end of a cheese cutter / knife or any sort of kitchen implement which has a flat horizontal, sharp-ish end on it. Keeping the implement upright with the flat end on the chocolate push this away from you, against the surface of the chocolate along the tray. The chocolate should lift up forming curls. (if the mixture clumps it needs another 30sec in the freezer)- if the mixture comes up flat you need to make your implement more vertical. Trick is to play around at different angles till the perfect curls are produced.
I hope that makes sense! Il put pictures in soon so you know what I am talking about! Enjoy! Let me know what you think – and if any one has any other ideas for chocolate cake decoration tips?