Dark chocolate fudge cake
Bake Off made chocolate fudge cake an icon, glimpsed at the start of every episode. Here we show you how to actually make this towering showstopper yourself, with Doves Farm organic self-raising flour, the perfect treat for birthdays and celebrations.
Ingredients
Metric
Imperial
Fudgy chocolate sponge
- 150ml of vegetable oil, plus extra to grease
- 100ml of boiling water
- 1 tbsp of instant coffee granules
- 2 eggs
- 250ml of buttermilk
- 225g of caster sugar
- 100g of soft dark brown sugar
- 225g of Doves Farm Organic Self Raising White Flour
- 100g of cocoa powder
- 1 tsp Doves Farm Bicarbonate of Soda
- 1 tsp salt
- 200g of strawberries, halved
Chocolate buttercream
- 300g of unsalted butter, at room temperature
- 125g of icing sugar
- 140g of dark chocolate, melted and cooled
- 2 tsp vanilla extract
Method
Preheat the oven to 180°C (160°C fan) and line two 20 cm deep cake tins with oil
and baking paper
Put the water and coffee into a bowl and mix until the coffee has dissolved. Put the oil, eggs, buttermilk and both sugars into the bowl and whisk to combine
- 100ml of boiling water
- 1 tbsp of instant coffee granules
- 150ml of vegetable oil, plus extra to grease
- 2 eggs
- 250ml of buttermilk
- 225g of caster sugar
- 100g of soft dark brown sugar
Add in the flour, cocoa and bicarb along with a big pinch of salt and fold in until you have a smooth batter. Spoon the batter between the tins evenly and bake for 30–35 minutes until a skewer inserted comes out clean
- 225g of Doves Farm Organic Self Raising White Flour
- 100g of cocoa powder
- 1 tsp Doves Farm Bicarbonate of Soda
- 1 tsp salt
Leave to cool in the tin for 15 minutes and then remove from the tin and leave to cool on a rack until it cools completely
Meanwhile make the chocolate buttercream by beating the butter and icing sugar together with an electric whisk until pale and fluffy. Pour in the chocolate and vanilla and beat until you have a thick buttercream. If it’s too loose, simply chill for 10–15 minutes
- 300g of unsalted butter, at room temperature
- 125g of icing sugar
- 140g of dark chocolate, melted and cooled
- 2 tsp vanilla extract
Place the first sponge onto a plate or board, top with half of the buttercream and spread into an even layer. Top with the next sponge and then spread over and swirl the remaining icing on top. Finish by piling the strawberry halves on top
- 200g of strawberries, halved
Brought to you by Doves Farm
Brought to you by Doves Farm
Brought to you by Doves Farm
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