Chocolate Fudge Cake

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: For the Cake

Ingredients

150g Self-Raising Flour
175g Salted Butter
175g Light Soft Brown Sugar
170g Eggs (Approx. 3 Large Eggs)
25g Cocoa Powder - Rich Terracotta
4g (1 tsp) Baking Powder

Method

Preheat oven to 180ºC. Prepare 2 round 8 inch cake moulds by lining with greaseproof paper. Grease with a little bit of oil or butter.
Add the butter and sugar to a mixing bowl and cream until light and fluffy.
Weigh and sift flour and baking powder in separate bowl.
In another bowl weigh and lightly whisk your eggs.
Incorporate alternate quantities of dry ingredients and eggs into the creamed mixture until fully incorporated.
Add cake batter to moulds (smooth out the batter evenly to prevent burning or uneven baking).
Bake for 25 minutes (turning the moulds occasionally). Test the readiness of the cakes by inserting a knife to the center of the cakes (if knife comes out clean, cake is ready).
Once ready, remove cakes from the oven and cool for 20 minutes before turning out onto a cooling rack.

Part 2: For the Frosting

Ingredients

50g Cocoa Powder - Rich Terracotta
150g Salted Butter
125g Sugar
30ml Water
45g Egg Yolks

Method

Combine the sugar and water in a saucepan and place over a medium heat making sure that it doesn't go over 115ºC.
While the syrup is heating, start whipping the egg yolks until they are thick and light.
At the same time, incorporate the cocoa powder into the butter thoroughly with a spatula (making sure there are no lumps of cocoa powder).
When the syrup reaches 115ºC, pour it very slowly into the beaten egg yolks while whipping constantly.
Continue to whip until the mixture is completely cool and thick (ribbon stage).
Add the butter/cocoa mixture gradually while whipping until well absorbed.

Part 3: For the Soaking Syrup

Ingredients

100ml Water
50g Sugar
20g Cocoa Powder - Rich Terracotta

Method

In a saucepan, place the water, sugar and cocoa powder. Bring to a boil (make sure to stir constantly to prevent the sticking of the cocoa at the bottom).
Let cool and soak (with a pastry brush or spoon) into cake sponge during assembling.

Part 4: Assembly

Ingredients

Decoration Suggestions:

Cocoa Powder,
Chocolate Decor,
Cocoa Nibs,
Toasted Nuts,

Method

Once cakes are cool, carefully slice the top of the cakes to allow a flatter top and to allow the syrup to soak in properly.
Place a little frosting on the plate to position the first half. Soak the cake generously with the syrup and let sit for 2 minutes before adding frosting.
Add 1/3rd of the frosting onto the first half of the cake. Spread evenly with an off-set spatula (a pallet knife or spoon works as well). Let set for a couple of minutes before adding the second cake.
Position the second cake on top of the frosting. Repeat step 3 for the top of the cake.
Using an off-set spatula or a piping bag, add the frosting to the side of the cake. Smooth the sides by spreading it evenly around the cake.
The finished cake can be decorated on top by dusting cocoa powder, chocolate décor, cocoa nibs or toasted nuts to add some additional flavours.

MORE RECIPES FOR Rich Terracotta

Rich Terracotta Miso Butter

Cocoa and Yogurt Tart

Champagne Cocoa Mousse

See all recipes

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