Baking | Chocolate Cake

October 4, 2015

Hi Everyone! Today me and Will decided to do some baking, we found a chocolate fudge cake recipe on Nigella Lawson’s website and it looked yummy so we decided to try it and thought we would share it with you 🙂 Here’s the recipe below which you can also find here.

You will need:

The Cake
– 400g plain flour
– 250g golden caster sugar
– 100g  light brown muscovado sugar
– 50g best-quality cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon bicarbonate of soda
– ½ teaspoon salt
– 3 large eggs
– 142 ml sour cream
– 1 tablespoon vanilla extract
– 175g unsalted butter (melted and cooled)
– 125 ml corn oil
– 300 ml chilled water
 The Icing
– 175g dark chocolate (minimum 70% cocoa solids)
– 250g unsalted butter (softened)
– 275g icing sugar (sifted)
– 1 tablespoon vanilla extract
Method
1. Preheat the oven to 180°C/gas mark 4/350ºF.
2. Butter and line the bottom of two 20cm / 8 inch sandwich tins.
3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
4. Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
5. To make the icing, melt the chocolate in the microwave – 2-3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
6. In another bowl beat the butter until it’s soft and creamy and then add the sieved icing sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
7. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.
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We were pretty impressed with the result of the cake, it was huge although it wasn’t how we expected the typical fudge cake to be where it’s quite gooey, but we didn’t care because it was yummy! 🙂
I’ve popped some photos of our cake on here so you can see our end result, we do wish we put more of the icing in the middle of the cakes, we used a quarter of it like the recipe said but we probably could have added more.
If you try the recipe let me know what you think 🙂

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