Happy new year to you all. Welcome to Lemon Tree Cakes new blog, A place where I want to share with you my love for baking, and all the wonderful things that inspire me immensely. I hope you will stop by and enjoy this space with me.
For my first post I thought I would share with you my Chocolate fudge cake recipe. After all what better way to start the new year than with a slice of delicious chocolate cake.
CHOCOLATE FUDGE CAKE
200g unsalted butter
200g dark chocolate (minimum 70% cocoa solids)
3 tsp instant coffee
200g plain flour, sifted
50g cocoa powder, sifted
1/4tsp bicarbonate of soda
pinch of salt
200g caster sugar
3 large eggs
30ml vegetable oil
100ml sour cream
- Preheat the oven to 180ºC fan assisted/gas mark 6 and grease and line two 20cm round cake tins.
- Gently melt the butter, chocolate, coffee and water in a pan over low heat.
- Sift all the dry ingredients together in a bowl (flour, cocoa, bicarbonate of soda, salt) add the sugar.
- In a separate bowl combine the eggs, oil and sour cream.
- Pour the egg mix and the chocolate mix onto the dry ingredients alternating between the two. Then fold in the remaining dry ingredients.
- Divide the mix between the cake tins and level out the edges. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
FOR THE GANACHE
250g dark chocolate (minimum 70% cocoa solids) finely chopped
300ml whipping (pouring) cream
25g unsalted butter, softened
- Put the cream in a saucepan and bring to boil. Put the chopped chocolate in a mixing bowl and pour the cream over the chocolate.
- Mix until evenly combined and a ganache consistency is formed.
- Add the softened butter and mix well until incorporated. Leave the set at room temperature for 1-2 hours.
NOTE: The cake batter may seem runny but this is ok. Use a cake tin with a solid base if you have one, this will prevent the cake mixture from leaking in the oven. If you don't have a solid base cake tin, make sure you line your cake tins with baking paper to avoid the mixture from spilling out.
Ideally the ganache should be used immediately. Once it starts to set it can be stored in the fridge for 2 days. You will need to bring it back to room temperature before using.
The cake will keep well for up to 3 days at room temperature. If you give this recipe a try please do let me know in the comments.