Chocolate Fudge Cake Weekly Bake-Off

 

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.

The Recipe

Ingredients

Cake

  • 50g sifted cocoa powder
  • 6 tbsp boiling water
  • 3 eggs
  • 50ml milk
  • 175g self-raising flour
  • 1 rounded tsp baking powder
  • 100g butter softened
  • 275g caster sugar
Ganache & Filling

  • 4 tbsp apricot jam
  • 200g dark chocolate
  • 200ml double cream

Method

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.


Bake for 20-25 minutes, until well risen and the tops of the cakes spring back when lightly pressed.
A fine skewer inserted into the centre of the cake should come out clean.


Leave to cool in the tin for a few minutes, then turn out, peel off the parchment, and allow to cool completely on a wire rack.


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.


Enjoy!

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2 thoughts on “Chocolate Fudge Cake Weekly Bake-Off

  1. it looks lovely with the gold stars. How did you find the jam in the middle?. It was very subtle, nice I think, the kids thought I’d put jelly in it. I’d also use that recipe again. it was a lovely moist cake and the ganache lovely

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