Thursday, 7 May 2015

Chocolate Fudge Cake

170g butter, softened
180g castor sugar
3 eggs, beaten
3 tbsp corn syrup (I use golden syrup)
3 tbsp ground almonds
125g self-rising flour
pinch of salt
30g unsweetened cocoa powder

152g semisweet chocolate, broken into pieces
50 brown sugar
152g butter
2 1/2 tbsp evaporated milk

Frosting method:
Place chocolate, brown sugar, butter, evaporated milk in a heavy-bottom pan. Heat gently, stir continuously, until melted. Let it cool. Refrigerated until spreadable.

Preheat oven to 180c.
Place the butter and sugar in a bowl and beat togther until light and fluffy. Gradually beat in the eggs. Stir in the corn syrup and ground almonds. Sift the flour, salt and cocoa into a separate bowl, then fold in the cake batter. Add a little water, if necessary, to make a dropping consistency.

Spoon the batter into the mould/pan and bake in the preheated oven until springy to the touch and skewer inserted in the center comes out clean.

Lets stand for 5 minutes, then turn out onto wire rack to cool completely. When the cake have cooled, sliced them into 2 pieces, sandwich them togther with half the frosting. Spread the remaining frosting over the top and sides of the cake, swirling it to give a frosted appearance.

-Baked at 175c, 50 minutes for 6" mould

*You may use 2 8" pan for lower cake. Bake at 35 minutes.

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