How romantic ??
With V-day just around the corner, here’s the perfect treat for you and a loved one.
What better to share on a day of romance, than a home-baked, chocolate fudge cake?
This cake is every chocolate lovers dream, with it’s moist and slightly dense centre, and it’s rich, chocolaty, fudgy frosting, topped with some sweet little marshmallows, it’s just the best treat to dig into – day or night, or midnight for that matter.
All you need is love…
And two forks!
Don’t expect leftovers…
Chocolate Fudge Cake for Two
(makes 2, round 5″ cake tins”)
1 ½ cups all purpose flour
1 ¼ t baking powder
½ t salt
½ cup salted butter (softened)
1 cup caster (granulated) sugar
2 whole eggs (room temperature)
½ cup sour cream
½ cup strong hot coffee
¼ cup cocoa powder
1t vanilla extract (or paste)
50g dark chocolate, chopped
- Pre-heat the oven to 180 degrees C, line baking tins with baking paper or parchment, and grease the sides with a thin film of butter.
- In a large bowl, sift the flour, baking powder and salt, whisk to mix and set aside.
- In a bowl fitted to an electric mixer, cream the butter until smooth (2 minutes). Add the sugar slowly whilst mixing the butter on a low speed. Once the sugar is added, increase speed to high and mix for approximately 5 minutes until light and fluffy.
- Add the eggs, one at a time to the butter mixture and combine.
- Scrape down the sides of the bowl, and add the sour cream, and combine until incorporated and smooth. (don’t overmix)
- Prepare the hot coffee.
- In a microwave safe bowl, or, in a heatproof bowl over a pot of boiling water, place the chocolate and just melt until smooth.
- Add the hot coffee to the melted chocolate, mixing well with a fork so no lumps are present. Then add the cocoa powder and vanilla and mix again.
- Alternate adding the dry ingredients and the coffee mixture, to the butter mixture in two parts, starting with the dry ingredients, combining well after each addition. Again scrape down the sides of the bowl to ensure all ingredients are combined, but don’t overmix the batter.
- Pour even amounts of batter between the tins, smooth the tops, then bake for approximately 35 to 40 minutes, until a toothpick or cake skewer inserted into the centre comes out clean. (Note – ovens vary, so these baking times are a guideline, and according to the batter proportion vs cake tin size).
- Once baked, remove the cakes from the oven and allow them to cool on a wire rack for approximately 15 minutes, before carefully tipping out, and allowing them to cool completely.
- Once completely cooled, (and only if necessary), carefully slice the domed tops off with a sharp knife, or a cake wire cutter to ensure two, even layers.
90g dark chocolate, chopped
¼ cup full cream
1 cup butter (softened)
3T cocoa powder (sifted)
5T powdered sugar (sifted)
1t vanilla essence
- In a pot over a medium heat, warm the cream until at boiling point.
- Pour the hot cream over the chopped chocolate, stirring until smooth.
- In a bowl fitted to an electric mixer, beat the butter until smooth and glossy.
- Add the vanilla and combine.
- Add the cocoa powder to the butter mixture and combine.
- Add the chocolate mixture and combine again.
- Finally, add the powdered sugar, one tablespoon at a time, combining after each addition.
- Taste to test after each spoon to get sweetness to your liking.
- Once ready, frost the cake and decorate as desired.
Until next time…