I had family over for the weekend to celebrate my eighteenth birthday. I don’t actually turn eighteen for another few days but as I’m off on holiday to Italy next week I wanted to have family over for a low key get together before I go away. When my sister and mum asked what cake I would like I remembered this amazing cake that my sister Becky made me for my birthday a couple of years ago. It was chocolate fudge (my ultimate favourite cake flavour) and was covered with fudge icing, decorated with white and milk chocolate fingers and then topped off with fresh raspberries. It was absolutely perfect and I just knew it was definitely the cake I wanted to have again to celebrate my birthday this year.
Chocolate Fudge Cake –
210g (1 and 3/4 cups) plain/all-purpose flour
400g (2 cups) caster sugar
2 teaspoons bicarbonate of soda (baking soda)
1 teaspoon baking powder
1 teaspoon salt
85g (3/4 cup) cocoa powder
2 free-range eggs
240ml (1 cup) buttermilk
120ml (1/2 cup) of Vegetable oil
240ml (1 cup) of freshly brewed coffee or boiling water
Chocolate fudge frosting – you can use store bought, I love this recipe
2 packets chocolate fingers (I used an assortment of white and milk chocolate)
200g fresh raspberries
1. Preheat your oven to 180°C / 160 Fan / 350°F / Gas Mark 4. Line two 8-inch cake tins with some baking parchment and grease the sides with some butter. Then set aside. Sift all the dry ingredients into a large mixing bowl (the flour, sugar, bicarb, baking powder, salt and cocoa.) Mix with a wooden spoon just to combine.
2. Then add the eggs, buttermilk, oil and the freshly brewed coffee. Mix until all the ingredients are well combined and they are no lumps in the batter.
3. Distribute the cake mixture into the tins and then bake in the oven for 35-40 minutes or until the cakes are well risen and a cake tester comes out clean. Once cooked allow to cool in tins for 30 minutes, then remove from tins and leave to cool completely on a wire rack.
4. To decorate, spread a thin layer of the fudge icing onto one cake layer. Then sandwich together with the over cake half. Spread the remaining ganache around the outside of the cake – don’t worry if it doesn’t look perfect as you’re going to decorate with loads of chocolate!
5. Decorate the outside with the chocolate fingers. Then top with fresh raspberries. The cake will keep in an airtight container for up to 3 days.
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