Best Ever Choc Fudge Cake
Moist, delicious chocolate cake, to take centre stage at any celebration!
For the cakes:
2 tsp instant coffee
2 tbsp cocoa
100g chocolate (60-70% cocoa solids), finely chopped
150ml buttermilk
1 tsp vanilla bean paste or extract
250g self-raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
175g unsalted butter, really soft, plus extra for greasing
300g light muscovado sugar
3 large eggs, lightly beaten
for the BUTTERCREAM:
150g unsalted butter, softened
2 tbsp cocoa
250g icing sugar
FOR THE GLAZE:
200g dark chocolate (60/70%) finely chopped
140ml whipping cream
2½ tbsp golden syrup
30g unsalted butter, cubed and chilled
TO DECORATE:
Sparkler candles, small box of truffles, dark chocolate curls.
TO MAKE THE CAKE:
Preheat oven to 180C/fan 160C/350F/gas mark 4 and butter and line the base and sides of 2 deep, 20cm round cake tins with baking parchment.
Combine coffee and cocoa in a bowl and pour over 200ml boiling water. Mix well, then add the chopped chocolate and stir until melted. Add the buttermilk and vanilla.
In another bowl sift the flour, baking powder and bicarbonate of soda. Whisk the butter and sugar with a hand-held electric whisk or stand mixer until pale and fluffy. Slowly add the beaten eggs with 1-2tbsp of the flour mixture. Now fold in the chocolate mixture and remaining flour using a large spoon. Divide the mixture between the 2 tins and bake for 30-35 minutes or until a skewer comes out clean. Cool for a while in the tins, then turn out onto a wire rack. Remove the paper and leave to cool completely while you make the buttercream.
In a bowl, beat together the butter, cocoa and icing sugar until fl uffy. Level cakes fl at if necessary and slice each cake horizontally so you have 4 sponges. Spread a third of the buttercream over the first, top with the second and repeat so you have 4 tiers. Make sure the top surface is a fl at, uncut base of one of the cakes. Place cake onto a 20cm board and onto a wire rack with sheet of baking parchment underneath.
To make the glaze, place the chocolate into a heatproof bowl and put cream and syrup in a pan and bring up to the boil. Pour over the chocolate, wait a minute or so, then very slowly mix in a circular motion from the centre and finally stir in the butter. Using a palette knife spread all over the top and sides of the cake. Leave to set and decorate. Place one cake on a cake stand (not plate).
“ To get ahead - this cake freezes well before it is iced.”