Chocolate Fudge Cake with Raspberries

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.

IMG_4413

 

Ingredients:

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

Decoration –

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

Method:

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.

Enjoy!

jess

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83 thoughts on “Chocolate Fudge Cake with Raspberries

  1. Happy Birthday Jess, 18 is a great age. That cake is simply irresistible I love chocolate and raspberry. It really is gorgeous and I just love the photo of you as a child, so cute!

  2. Happy birthday Jess ! You are only 18 and all this talent ! Your cake is amazing and I love the fingers around! So cute your photo as a child!
    Have a nice holidays ! 🙂

  3. You are darling in that picture, Jess! Happy early birthday and many wishes for a joyous celebration and year! The cake looks terrific; I see baking runs in the family. 🙂

  4. Happy birthday Jess! You’re so young and creative. I wish you all the best. Enjoy Italy and let us know about your trip when you’re back (I’m curious :)).

  5. Happy birthday, Jessica, and I love that photo of you when you were little! This cake is just a masterpiece — it looks so moist and chocolatey, and those raspberries are the perfect thing for the top. Beautiful job! 🙂

  6. Aw, happy happy Jess! This cake is absolutely stunning, and that pic of you at the end is just too cute for words! I hope your day was truly special ❤

  7. This looks gorgeous and delicious! I love chocolate and raspberries in all forms, so this cake is right up my alley. Happy birthday! And squeeee at little baby you!

  8. Many Happy Returns Jess! I can’t believe you are only 18 – you are so accomplished!! Lovely cake x

  9. Hope you had a lovely birthday the cake looks delicious ! May I ask why you have changed to cup measurements ? I never get a good cake when I use them as my measurements are all out.

  10. Pingback: 10 Think Pink Recipes for Breast Cancer Awareness Month | What Jessica Baked Next...

  11. Hey, can I ask what cup measurements you use? I tried a recipe very similar to this the other day and it had an odd taste. I don’t know whether my measurements were off. The cups I use are, for example, 1 cup equals 250ml. I know there’s a few different ones.
    Thanks!

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