This week I celebrated my birthday. What better way to celebrate than with a Chocolate Fudge Cake!
The original recipe has a layer of chocolate ganache in the middle of the 2 sponges, and a layer on top.
I decided to increase the quantities for the ganache from the original recipe in order to cover the whole cake. After all, a birthday celebration calls for a celebration cake!
I found these edible gold stars in Lakeland, and thought they would add the perfect finishing touch to my Chocolate Fudge Cake.
This has been my favourite Weekly Bake-Off recipe so far, most definitely one I will use again!
Check out the other entrants’ submissions to the Weekly Bake-Off Challenge.
||Ganache & Filling
Preheat the oven to 170°C.
Grease and line two, deep, 20cm sandwich tins with baking parchment.
Blend the sifted cocoa powder and boiling water in a large bowl, then add the remaining cake ingredients and beat until smooth.
Divide the mixture evenly between the prepared tins and level the surface.
To make the ganache, break the chocolate into pieces and put into a heatproof bowl with the cream, over a pan of simmering water, stirring occasionally, until the chocolate has melted.
Remove the bowl from the heat and stir the mixture to ensure it is smooth.
Leave to cool until it is on the point of setting. (I put the bowl into the fridge for between 1-2 hours, checking regularly, until it is just starting to set).
Warm the apricot jam in a small pan, and then pass through a sieve.
Spread a little over the base of one cake and the top of the other.
Using a palette knife spread a generous layer of ganache over the top of the apricot on your first cake. Set the second cake on top and then spread the remaining ganache over the top and sides of the whole cake.
Decorate as you wish.