Mocha fudge cakeby Jennifer Kirk |
| Preperation time: 4 hours Cooking time: 30 mins Serves: 10 |
| Recipe Ingredients |
| FOR THE ICING: 175g plain chocolate; 50g unsalted butter, plus extra for greasing; 150ml double-strength espresso, allowed to cool; 1 tsp vanilla; 300g icing sugar; FOR THE CAKE: 300g plain flour, plus extra; 2 tsp baking powder; 1 tsp vanilla extract; 3 eggs, separated; 125ml milk; 4 tbsp instant coffee granules; 85g unsalted butter; 280g caster sugar; 85g plain chocolate, melted; 125ml soured cream. |
| Recipe Method |
| First make the icing. Melt the chocolate and
allow to cool slightly. Meanwhile melt the butter, again allowing
to cool slightly. Whisk together the melted chocolate, butter,
espresso, vanilla extract and icing sugar. Cover and chill for 3-4
hours. Butter and flour two 20cm cake tins. Next make the cake by sifting the flour and baking powder into a bowl. In a separate bowl, stir the vanilla extract into the egg yolks. Heat half of the milk to boiling point, add the coffee granules and disslove, then add then remaining milk and allow to cool. Cream the butter and 200g of the caster sugar in a large bowl. Slowly whisk in the vanilla egg yolks, and then the melted chocolate. Fold in the sifted flour and baking powder, then the cooled milk and soured cream. Whisk the egg whites until stiff, then whisk in the remaining caster sugar to form stiff peaks. Fold this into the cake mixture. Pour into the two cakes tins. Bake for 30 minutes at 180c/fan 160/gas4 until risen. Cool on wire racks. Cut each cake into 2 and then sandwich the 4 layers with the icing. Spread the remaining icing over the top and sides of the cake. |
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| Chocolate caramel
shortbread Chocolate chip brownies Coconut cake Yule Log Chocolate digestive crunchies |
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