Chris: 1 revision

2013-07-25T08:08:04Z

1 revision

10.1.1.1: /* Method */

2012-06-13T09:33:33Z

‎Method

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===Ingredients===
===Cake===
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
*4 Large eggs
*250g )8oz) unsalted butter, sogtened
*175g (6oz) soft dark brown sugar
*60g (2oz) golden syrup
*60g (2oz) dark chocolate, melted
*1 teaspoon vanilla extract
*200g (7oz) self-raising flour
*30g (1oz) cocoa
*½ level teaspoon baking powder
*1 tablespoon water
</div>
===Frosting===
*300ml (1/2pint) soured cream or crème fraiche
*400g (14oz) dark chocolate, melted
*2 x 20cm (8in) round sandwich tins, buttered and base lined
===Method===
#Set the oven to Gas Mark 5 or 190°C.
#To make the sponge, put the eggs, butter, brown sugar, golden syrup, melted chocolate and vanilla extract into a large bowl.
#Sift in the flour, cocoa and baking powder and add the water.
#Beat with a hand-held electric mixer until smooth.
#Divide the mixture between the two tins and smooth the tops level.
#Bake in the centre of the oven for 25-30 minutes, until the cakes feel springy to the touch. Remove the cakes from the oven and leave them to cool in the tins for a few minutes before turning them onto a wire rack to cool completely.
===To make the frosting,===
#Stir the soured cream or crème fraiche into the melted chocolate using a wire whisk.
#Allow the mixture to cool slightly but not to set.
#Place one layer of sponge on a plate and spread a generous layer of frosting over it and then place the other sponge on top.
#Cover the cake completely with the remaining chocolate frosting, swirling it on.
#Leave the cake in a cool place for the frosting to set a little before serving.

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Chocolate fudge cake 2 - Revision history

Chris: 1 revision

10.1.1.1: /* Method */