52 Weeks of Baking: Extremely Chocolatey Cake.

Hi everyone! I am sorry for my absence this week. My sister was on her Honeymoon to Amsterdam and I was house/cat sitting for a few days. Blogging elsewhere is difficult I feel, especially photographing things.

It was so lovely to get back into my baking today. I have missed my 52 weeks of baking challenge for some months now and I have to catch up quick before the year is out. First this week is an old favourite in my family – a Chocolate Fudge Cake.  This cake is famous to my friends and close family members. It has been made for birthdays, Sundays, a wedding and just for any old occasion. It is extremely chocolatey and quite frankly the best desert in the history of the world. (If chocolate is your thing, of course.) Perfect served with some ice-cream or double cream and even nicer heated up!

Here are the ingredients & recipe..Enjoy!
(Or see Nigella Bites, P47)

For the cake:

400g Plain Flour
250g Golden Caster Sugar
100g Light Muscovado Sugar
50g Best Quality Cocoa Powder
2 Teaspoons Baking Powder
1 Teaspoon Bicarb
Half a Teaspoon Salt
3 Eggs
142ml Sour Cream
1 Tablespoon Vanilla Bean Paste
175g Unsalted Butter (Melted & Cooled)
125ml Corn Oil
300ml Chilled Water

For the icing: 

175g Dark/Milk Chocolate
250g Unsalted softened butter
275g Icing sugar (sifted)
1 tablespoon Vanilla Bean Paste

Instructions:

-Butter and line two 20cm sandwich tins and pre-heat your oven to 180 degrees. [Aga users..baking oven!]
-In a large mixing bowl, mix together the flour, sugars, cocoa powder, baking powder, bicarb and a little salt. In another bowl, mix together two eggs, sour cream and vanilla until blended. Using a mixer: beat together the butter and corn oil until they are just blended. Then beat in the water.

-Add the dry ingredients all at once and mix together on a slow speed. Add the eggy mix and mix again until everything is blended beautifully. Pour into prepared tins.

-Bake for 50-55mins or until the skewer comes out clean. Cool the cakes in their tins on a wire rack for 15 mins..then turn the cakes out by themselves to cool completely.

-For the icing, melt the chocolate on a slow heat and let it cool slightly. In another bowl, beat the butter until it is soft and creamy and add in the sieved icing sugar. Beat again until everything is light and fluffy. Add the vanilla and chocolate, mix together until it is glossy and smooth looking. Add the icing to the middle of the two cakes.. then ice the top and sides!

It is a beautiful cake and a real indulgent treat.  Perfect for all!x

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1 Comment

Filed under Daily Updates

One response to “52 Weeks of Baking: Extremely Chocolatey Cake.

  1. Yay, I have finally had time to start catching up on reading blogs :) I’m so glad to hear your sister’s wedding went well!

    And this cake looks so delicious, I love the flowers you used for decoration too.

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