Fudgy dark chocolate cake

Name: Fudgy dark chocolate cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 200 grams caster sugar; 200 grams softened butter; 4 eggs, beaten; 200 grams self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Blacks); 1 teaspoon baking powder; 2 Tbsps milk; 200 milliliters double cream; 50 grams butter; 3 Tbsps clear honey; 200 grams dark chocolate (use 70% cocoa solids if you can), broken into pieces; 1 serving top with shaved or grated chocolate

Fudgy dark chocolate cake takes roughly 30 minutes from beginning to end. This recipe serves 10. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 593 calories, 12g of protein, and 39g of fat. If you have self-raising flour - swap 2 tbsp of the flour, butter, eggs, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Fudgy Dark Chocolate Cupcakes for Two, Fudgy Dark Chocolate Brownies, and Dark Chocolate Fudgy Granola Bars.

Instructions

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Bowl

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

Equipment you will use

Wire Rack

Oven

Spatula

For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).

Ingredients you will need

Chocolate

Frosting

Butter

Cream

Fudge

Honey

Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.

Ingredients you will need

Chocolate

Frosting

Spread

Equipment

Ingredients

Servings:

200grams

caster sugar 200grams

softened butter 4

eggs, beaten 200grams

self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)1teaspoon

dark chocolate (use 70% cocoa solids if you can), broken into pieces 1serving

top with shaved or grated chocolate

Recommended wine: Cream Sherry, Moscato Dasti, Port

Chocolate Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.