Chocolate Fudge Cake
Posted on 16/11/2011
How many would it make: 10 portion
300g Unsalted Butter, softened
150g Brown Sugar
150g Caster Sugar
5 Large Eggs
125g Vitarium Self Raising Flour
1 tsp Xanthan Gum
125g Almond Meal
75g Cocoa Powder
1tsp Baking Powder
Fresh Strawberries for decoration
Chocolate Fudge Frosting:
225g Dark Chocolate (preferably 70% cocoa), Chopped
55g Dark brown sugar
225g Unsalted Butter
5 tbsp Cream
1/2 tsp Vanilla Essence
Place the chopped chocolate, sugar, butter, cream and vanilla essence in a saucepan and heat gently over a low heat, stirring constantly until melted. Pour into a bowl and chill in the fridge for approx 1 hour or until spreadable.
Preheat the oven to 180C/160C fan/350F. Butter two round 8 inch tins, line the bottoms with baking paper and dust the edges with cocoa powder.
Cream together the butter and sugar, add the eggs and mix. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking powder, xanthan gum and a pinch of salt, then fold this into the creamed butter, sugar and egg mixture. Stir in the milk and divide the mix between the two pans.
Bake for approximately 40 minutes, or until a skewer in the centre of the cake comes out clean. Cool in the tin for 5 minutes then cool completely on a wire rack.
Once cakes are cool, slice each cake in half horizontally. Spread each slice of cake with approx 1/4 cup of the chocolate fudge frosting and stack on top of each other, keeping the uncut side for the top layer. Once cakes are filled and stacked, use the remaining fudge frosting to cover the sides and top. Decorate with fresh strawberries.
Can use fresh raspberries or sprinkles to decorate the top of the cake.