Saturday 29 December 2012

Chefette's take on Nigella's Chocolate Fudge Cake

I have had soooo many family birthdays' lately which has meant lots of baking. Ever since I have gotten into baking, I have been searching high and low for a really delicious chocolate cake recipe, and I have never found one... until now. This recipe is going to be be staple chocolate cake from now on. I found this Nigella Lawson recipe here and I only changed one ingredient and gave the cake four layers rather than two, and it was DEE-LISH!!! So if you need a special cake to ring in the New Year and celebrate 2013 then I can highly recommend this! Now I did do a bit of research with regards to substituting the various sugars in this recipe, but the molasses in both the muscovado and golden caster sugar are essential in bringing out the chocolatey goodness. I also sprayed this cake with some golden sugar shimmer spray which is now my favourite new cooking gadget!

* Recipe has been taken from *

Chocolate Fudge Cake

For the cake

400 gram(s) plain flour
250 gram(s) golden caster sugar
100 gram(s) light muscovado sugar
50 gram(s) cocoa powder
2 teaspoon(s) baking powder
1 teaspoon(s) bicarbonate of soda
½ teaspoon(s) salt
3 medium egg(s)
142 ml sour cream
1 tablespoon(s) vanilla extract
175 gram(s) unsalted butter (melted and cooled)
125 ml vegetable oil (Nigella used Corn Oil)
300 ml water (chilled)
For the fudge icing
175 gram(s) dark chocolate (minimum 70% cocoa solids)
250 gram(s) unsalted butter (softened)
275 gram(s) icing sugar (sieved)
1 tablespoon(s) vanilla extract


1. Preheat the oven to 180°C/gas mark 4.
2. Butter and line the bottom of two 20cm sandwich tins, I used four to get my layers.
3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or measuring jug whisk together the eggs, sour cream and vanilla until blended. 

4. Using an electric mixer, beat together the melted butter and oil until just blended, then beat in the water. 

5. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.

6. 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.

Chocolate Fudge Frosting

175 gram(s) dark chocolate (minimum 70% cocoa solids)
250 gram(s) unsalted butter (softened)
275 gram(s) icing sugar (sieved)
1 tablespoon(s) vanilla extract

1. 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.

2. 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.Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.

3. Sandwich the the cakes together with the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.

Happy caking and baking

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