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Chocolate Fudge Cake


For the cake:

  • 400g plain flour

  • 250g golden caster sugar

  • 100g light muscovado sugar

  • 50g best quality cocoa powder

  • 2 tsp baking powder

  • 1 tsp bicarbonate of soda

  • ˝ tsp salt

  • 3 eggs

  • 142ml/small tub sour cream

  • 1 tbsp vanilla extract

  • 175g unsalted butter, melted and cooled

  • 125ml corn oil

  • 300ml chilled water

  • For the Fudge Icing:

  • 175g dark chocolate, minimum 70% cocoa solids

  • 250g unsalted butter, softened

  • 275g icing sugar, sifted

  • 1 tbsp vanilla extract

  • Recipe

    1. Preheat the oven to 180C/350F/gas mark 4.

    2. Butter and line the bottom of two 20cm sandwich tins.

    3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt.

    4. In another bowl or jug, whisk together the eggs, sour cream and vanilla until blended.

    5. Using a hand held electric mixer, beat together the melted butter and corn oil until just blended (you’ll need the largest bowl for this) then beat in the water. Add the dry ingredients all at once and mix together on a slow speed.

    6. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually;

    7. 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.

    8. 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.

    9. In another bowl, beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.

    10. 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.



    Cathryn, Yoo Hoo!

    Is this the one you made for my birthday?


    ummm, I think it was one off here from that woman's cookbook, Nigella. I don't have the book but someone on here posted it.

    Jamanda, the recipe you posted is Chocolate Fudge Cake from Nigella Bites (I've just compared it to the book and it matches).

    I reckon that was the one then.

    thought the recipe looked familiar

    nice but doesn't beat a good old fashioned chocolate sponge

    Boy Wonder wants chocolate fudge cake for his birthday though.

    Remember this size will feed about 30, it's that rich.

    Well I have a flock of gannets at work that will demolish any excess cake, even if it's a couple of days old!

    You cruel, cruel woman Wink

    Trying to cut down on naughty foods and what do you do? - post a recipe like that all ready for printing off!


    The finished product.


    same boy, same recipe. A few more candles.

    Them maltesers have changed colour a bit

    Maltesers too - SO unfair!

    Only Smarties this year!
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