Green & Black's Ultimate Chocolate Fudge Cake

Soil Association licensee Green & Black's has kindly supplied this delicious chocolate fudge cake, originally courtesy of Natalie Seldon who runs the gorgeous miniature cake company Estella Cupcakes.

"This is deliciously more-ish and chocolatey, with a beautifully light texture. It comprises four layers with a glossy elegant chocolate icing – truly making a beautiful centre piece and treat for any special occasion."

Serves 28

Ultimate chocolate fudge cakeIngredients

  • 100g Green & Black's organic cocoa
     
  • 175g plain flour
     
  • 1 tspn baking powder
     
  • 1 tspn bicarbonate of soda
     
  • Pinch of salt
     
  • 100g ground almonds
     
  • 200g unsalted butter, softened, plus extra for greasing
     
  • 275g soft light brown sugar
     
  • 1 tspn vanilla extract
     
  • 3 large free-range eggs, lightly beaten
     
  • 150ml buttermilk

For the icing:

  • 200g Green & Black’s Dark Cooking Chocolate, broken into pieces
     
  • 200g Green & Black’s Milk Chocolate
     
  • icing sugar , for dusting (optional)
     
  • 250 g unsalted butter , softened

Method

  1. Preheat the oven to 180°C/Gas Mark 4 and grease 2 x 20cm tins with sides about 4cm deep and line the base with baking parchment.
     
  2. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water, then set aside to cool.
     
  3. In a large bowl, sift the flour, cocoa, baking powder, bicarbonate of soda and a pinch of salt, then stir in the ground almonds.
     
  4. Using an electric stand or hand-held mixer, cream together the butter and sugar until very light and fluffy. Add the vanilla to the eggs. With the whisk running very slowly add the egg mixture to the butter and sugar, adding 1 tablespoon of the flour mixture during the process to prevent curdling, then add the melted chocolate and buttermilk.
     
  5. Very gently fold in the remaining flour and divide the mixture between the tins. Bake on the centre shelf for 30-35 minutes, or until risen and firm to the touch. Leave the cakes to cool slightly in the tin before turning out on to cooling racks. Once cold, remove the papers and slice each cake in half horizontally through the middle.
     
  6. To make the icing, melt the chocolate following the method above. Set aside to cool slightly, then beat together with the butter. Using a palette knife, spread evenly to sandwich the layers together and cover the top of the cake.
     
  7. Decorate with a dusting of icing sugar if you wish

For more delicious choclately recipes, see Green & Black's website






 

 

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