Here’s my recipe for my chocolate heaven fudge cake.
For the sponge –
283g baking marg
283g caster sugar
283g S.R flour
100g cocoa powder
3-4 tbsp milk
For the icing –
250ml whipping cream
3 tbsp golden syrup
350g good dark chocolate (broken up into small pieces)
1 tsp vanilla extract
75g chilled butter (cut into cubes)
Method – pre heat oven 180 degree C (fan oven 160)
1 – cream butter & sugar together.
2 – beating eggs (one at a time)
3 – add flour & cocoa (a bit at a time) add milk at end til it slowly drops of spoon/beater
Pour into greased and lined 3x 6″ tins. Bake for 30-40 mins
Allow to cool on a wire rack before filling and icing.
1- put cream & golden syrup in a medium saucepan and bring to the boil.
2- put chocolate in a large heatproof bowl. As soon as the cream mix has come to the boil, pour immediately over chocolate and set aside for 1 min
3- using a small whisk, place in the middle of bowl and stir with very small motions until it starts to look thick and glossy. Don’t be tempted to stir to quick or large motions because it’ll make it dull and grainy. It will also add too much air which won’t make the icing keep as long. Once cream and chocolate are fully combined add vanilla and butter.
4- mix until well combined. Again don’t beat or too much air will be added.
5- set aside until it is firm.
Once cake is completely cool and icing firm
Fill cake with the chocolate icing and crumb coat.
Chill in fridge for 30mins before second coat of icing. Smooth out with pallet knife. Top with chocolate shavings and truffles.