2½ cups
(375g) all purpose flour 1 cup (95g) cocoa powder
2½ tsp
baking powder ¾ tsp baking soda 1 tsp salt 1 stick (115g) butter, melted 2 cups (400g) powdered sugar 3 eggs 1½ cups (375ml) milk 1 cup (250ml) hot water For the frosting: 3 sticks (345g) butter, soft 5 cups (600g) confectioner's sugar, sifted ½ cup (50g) unsweetened cocoa powder, sifted pinch of salt ¼ cup (60ml) milk (or less, depending on the consistency of the frosting at that point) 225g dark chocolate, melted and cooled To decorate: 8 fresh strawberries ¼ cup dark chocolate 5 brownie pieces Dr Oetker gold shimmer spray Instructions Preheat the oven to 180c. Lightly grease four 15cm cake tins. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. In large mixing bowl, whisk butter with sugar. Then add eggs and using a stand mixer beat for a minute. Gradually start adding the dry ingredients into the wet ingredients. I usually do this in 3 or 4 batches alternating with milk. When mixture becomes homogenous, mix in hot water. Divide batter between prepared pans and bake for around 20 minutes, or until a toothpick comes out clean from the centre of the cake. Before decorating, leave cake on wire rack to cool completely. To make frosting: In a stand mixer, beat butter with sugar until soft and creamy. Then mix in cocoa powder, salt, as well as milk (make sure not too add too much milk to reach the right consistency). Add in melted chocolate and mix on high speed until creamy. Assemble the cake by stacking the sponges and dividing the frosting in five quantities, to have enough frosting to spread between sponges and finally decorate the cake. To decorate the cake, melt chocolate and dip the strawberries in the melted chocolate then place on the cake. Hold each strawberry in place for a few seconds until it sets as chocolate might be too hot and runny. Stack with brownie squares and finally spray with gold shimmer spray on the bottom of the cake and the strawberries. 3.5.3226
I've made chocolatefudgecake a fair few times now but for Hanna's birthday I wanted to try something a little different with it and decided to give it an extra caramel layer
Oetker #EvenBetterBaking series, in collaboration the gorgeous Stacey Solomon and this week, I have a gorgeous, decadent triple layerchocolatefudgecake to show you
Oetker #EvenBetterBaking series, in collaboration the gorgeous Stacey Solomon and this week, I have a gorgeous, decadent triple layerchocolatefudgecake to show you
Chocolate Orange LayerCake. Top each layer with a spread of your chocolate buttercream. This cake is surprisingly simple to make, a basic chocolate sponge and chocolate buttercream, a bit of tweaking and some pretty decoration and taa daa
If you like, you can also drizzle the layers with some of the chocolate glaze as well. All I could think yesterday was 'I need some chocolatecake' and I ended up making said cake on autopilot – the mere actions of measuring the ingredients and greasing the tin were so familiar and soothing in themselves, I felt much better afterwards
Hot ChocolateFudgeCake with Vanilla Ice Cream, photo by JMorton. 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
They have waded their way through Nigella’s chocolateFudgeCake from my very first post, Nigel Slater’s rich chocolate Brownie, a version of Devils Chocolatecake, Mary Berry’s Christmas Chocolate Mousse Cake, not to mention melting Chocolate Fondants or Chocolate Toffee shortcake
I got it in my head to recreate the Jaffa Cake experience in actual cake form – a lovely light sponge, layered with the best Seville orange marmalade and smothered with a mirror-like chocolate glaze
Smooth the remaining icing over the top layer with a spatula. Chocolatefudgecake is a classic indulgent cake and a popular choice is for dessert or an afternoon treat in restaurants and cafes everywhere
sprinkles or chocolate shavings, to decorate. After some lovely feedback from the School Fete last week, I thought I would share the recipe for those fudgecupcakes
I used dark chocolate ganache as my filling and icing, and chocolate buttercream as my borders. Today is my dear husband's birthday, and I wanted to bake him a cake
I also left the remainders of a second batch to cool and stored it overnight in the multicooker itself, and this crunchy layer softened and the sauce soaked into the cake creating a lovely, dense, fudgey dessert
After doing some research I settled for this chocolatefudgecake. The smell when the cake was in the oven was absolutely fantastic, it smelled like a rich, hot chocolate drink, that was definitely a good sign
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