BonBon posted 01-11-99
Death By Chocolate
Fudge Cake
Cake:
» 125 g (5 oz) butter
» 225 g (8 oz) dark soft brown sugar
» 2 eggs
» 125 ml (0.25 pint) soured cream
» 175 g (6 oz) plain flour
» 5 ml (1 tsp) baking powder
» 2.5 ml (0.5 tsp) bicarbonate of soda
» 50 g (2 oz) cocoa
» Two 20 cm (8 in) shallow cake tins, greased and base-lined
Filling:
» 30 ml (2 tbsp) cocoa
» 125 g (5 oz) butter
» 175 g (6 oz) icing sugar, sieved
» Vanilla essence
Frosting:
» 200 g (7 oz) bar of plain chocolate
» 30 ml (2 tbsp) cocoa
» 125 ml (0.25 pint) double cream
Serves 8
1 For the cake: cream together the butter and sugar until the mixture is light in colour and texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage).
2 Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins.
3 Bake:
Fan oven: 170°C
Conv oven: 190°C preheated
Gas oven: Mark 5 preheated
for 30-35 minutes, until cooked. Turn out onto a wire tray to cool.
4 Make the filling by mixing the cocoa with 30 ml (2 tbsp) of boiling water to a smooth paste; allow to cool.
5 Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in cocoa.
6 Slice the cake in half and then sandwich the halves together with the filling.
7 For the frosting: melt the chocolate carefully. Make the cocoa into a paste with water as before, and mix with the
chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over
the cake with a palette knife.
8 Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice-cream.