I made this last week for one of hubby’s work colleagues who retired and had his last day on Tuesday. There hadn’t been any big plans for a party or anything special, he wanted to keep it low-key. Originally hubby thought there would be about 10 people but there were several groups of people who wanted to wish the colleague well on his retirement so there actually ended up being several cakes and other bits too. Hubby told me mine was the most popular – people thought it was a bought cake. I did buy the truffles I put on the top, and we had the gold dots in the cupboard so decided to toss them on too, to jazz it up a little. I also sent in raspberry coulis to serve with it; it’s very rich and needed something to cut through the ganache.
The cake is made in a slightly different way than by creaming the butter & sugar together and makes a nice slightly dense cake that isn’t too dry. I’ll make it again to get a few more photos but I hadn’t planned on writing a blog post for it, so only took photos of the finished cake. I did have to level the cakes so that I could stack them.
Chocolate Fudge Cake
400g plain flour
250g caster sugar
100g soft brown sugar
75g cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
3 large eggs
150ml greek yogurt
2 tsp vanilla extract
175g butter (not margarine!) melted & cooled
125ml veg oil
300ml cold water
Butter & line 2 x 8” cake tins; preheat the oven to 180’C/160’C Fan.
Mix together the sugars, flour, baking powder, baking soda, and salt in a bowl.
In a jug or bowl, whisk together the eggs, yogurt, and vanilla.
In a large bowl, beat together the melted butter and veg oil with an electric mixer then mix in the cold water.
Add in all the dry ingredients and mix slowly until blended.
Add in the egg mixture and blend again. Pour into the tins and level.
Bake for 35-45 minutes, checking at 30 minutes to see how much longer they will need.
Let cool in the pans for 15 minutes, then turn out to cool completely.
15 oz dark chocolate, chopped into small chunks
15 oz cream
1 tbsp golden syrup
1 tbsp icing sugar
Gently heat up the cream until it’s almost at a boil. Pour over the chopped chocolate and let sit for a few minutes, then whisk together; if there are still chunks of chocolate after a few minutes, place over a pot of boiling water to warm up slightly, whisking constantly – don’t let it get too hot. Add in the golden syrup and icing sugar.
Let sit and cool for 15-20 minutes. You may need to cut the cakes level if they have a domed top. If you do, then flip them upside down so the bottom of the cake is now the top and the crumbs won’t get in the ganache at the top of the cake.
Spread about 1/3 of the ganache on the bottom cake for the filling. Top with the 2nd cake and ice the top and sides. Decorate with whatever you like. This cake will easily serve 12-16 people.
Add in cherry pie filling to the middle, and only have the ganache piped at the sides to hold in the filling, then top with chocolate covered cherries, whipped cream rosettes and chocolate shavings.
Add a thin layer of marmalade to the middle and candied orange peel on the top.
Serve with a raspberry sauce/coulis – or redcurrant, as long as it’s slightly acidic & not too sweet to cut through the richness of the ganache almost any fruit sauce will work.