Take them out, remove from the tin and leave to coolTo make the chocolate fudge frosting heat the condensed milk with the double cream in a pan on a medium heat until it bubbles
If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing
Repeat with the white chocolate, and remaining water and butter. After some lovely feedback from the School Fete last week, I thought I would share the recipe for those fudgecupcakes
Combine the espressoand water, stirring until the espresso is completely dissolved. Drizzle on top of the cooled cakeand let the cake sit for several minutes so that the glaze can harden up, then serve
Us food bloggers have also been challenged to create recipes with our review samples, and so for the first of my recipes I recreated one of my childhood favourite hot fudge pudding cakes, best served piping hot with a great big dollop of ice cream or lashings of double cream
CoffeeCake. We were talking cakesand someone mentioned to me that they had the idea to put some melted chocolate into a cake, especially an orange drizzlecake – because then you have a chocolate orange cake
I developed my new favourite chocolate fudgecake – I used sour cream and a mix of cocoa and melted chocolate, because if you just substitute some flour for cocoa powder you can end up with a dry ol’ cake
Butter for greasing and flour for dusting the pan. For the chocolate drizzle. 1 and 1/2 teaspoons baking powder. 1 and 1/2 teaspoons ground ginger. Zest and juice of 1 lemon. 3 tablespoons each cocoa powder, honey and coconut oil
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