CAKE - Chocolate Fudge Cake

By Aemelia

Ingredients

• CAKE:
• 30 g cocoa
• 100 g golden syrup
• 75 g light muscovado sugar
• 1 tsp bicarbonate of soda
• 100 g dark chocolate, 50 per cent cocoa solids
• 125 g diced unsalted butter, plus extra for greasing
• 2 medium eggs, separated
• 1 tsp vanilla extract
• 150 g plain flour
• pinch sea salt
• FUDGE FROSTING:
• 200 g dark chocolate, 50 per cent cocoa solids
• 30 g unsalted butter
• 50 g cocoa
• 2 tbsp golden syrup
• 90 ml double cream

Details

Adapted from dailymail.co.uk

Preparation

Step 1

You will need two 20cm loose-bottom cake tins at least 3cm deep.
Place the cocoa, golden syrup, light muscovado sugar and 50ml water in a small pan and bring to the boil, whisking until smooth.
Stir the bicarbonate of soda into the mixture, which will froth up, then pour into a bowl and leave to cool to room temperature for about 30 minutes.

In the meantime, break up the chocolate for the cake and melt gently in a bowl set over a pan containing a little simmering water.
Allow to cool – this too needs to be at room temperature.

Preheat the oven to 190C/170C fan/375F/gas 5. Butter the cake tins.

Blend the butter with the egg yolks in a food processor until pale, then blend in the melted chocolate, followed by the cocoa mixture and vanilla.
Blend in the flour and salt. Transfer the mixture to a large bowl.
Whisk the egg whites until stiff using an electric whisk, then fold into the cake mixture in two goes.

Weigh the mixture and divide it evenly between the prepared tins. Smooth the surface.
Bake for 20 minutes or until just shrinking from the sides.

For the frosting, break up the chocolate and allow to melt gently with the butter in a bowl set over a pan containing a little simmering water, stirring until smooth.
Combine the cocoa, golden syrup and 100ml water in a small pan and heat almost to boiling point, whisking until smooth if necessary.
Add this to the melted chocolate and whisk together (the mixture may look grainy).
Whisk in the cream in two goes until you have a smooth, thick, glossy frosting.
If necessary, chill for about 30 minutes or until firm but spreadable.
When ready to assemble, sandwich the sponges using a third of the frosting, then spread the remainder over the top and sides.
Set aside in a cool place for several hours for the frosting to set.

The cake will keep well in an airtight container forseveral days.