I love chocolate but all too often when it is made into a cake it seems a waste of good chocolate, because the sponge can be too dry or the icing too sweet and sticky. But now I have finally found a chocolate fudge cake recipe that I love. This one isn’t too expensive or difficult to make, and actually improves with time, but needs eating within five days. As if it would last that long.
This is how much is left on day two. It’s actually more moist than yesterday, the crumb just as smooth, and the icing has a slight crunch. I think it cost me about £3 to make, and didn’t involve anything more unusual than 1 bar of good quality dark chocolate and half a tub of natural yoghurt. Here’s the recipe (adapted from the Devil’s food cake in Divine Heavenly Chocolate Recipes by Linda Collister, and icing recipe from my friend Sarah Butler):
Pre-heat oven to 180 degrees/GM 4. Grease and bottom line 2 large cake tins (or 3 medium).
For the sponge:
1x100g bar dark chocolate (at least 70% cocoa)
175ml boiling water
4 tblsp cocoa powder
1 tsp bicarb
125g unsalted butter, softened
175g light muscovado sugar
175g caster sugar
2 large eggs at room temp, beaten
1 tsp vanilla essence
300g plain flour
200ml natural yoghurt (or 125ml sour cream)
- Break up chocolate and melt in a medium-sized heat-proof bowl over steaming water, stirring until it melts.
- Pour boiling water, a little at a time, over the cocoa and whisk until smooth, add bicarb. Stir into the bowl of melted chocolate.
- Put softened butter and both sugars into a food processor and whisk until light.
- Gradually beat in the eggs, vanilla, and alternate spoonfuls of yoghurt and flour.
- Finally add the chocolate mixture (and some milk if it’s too stiff), and divide between your cake tins.
- Bake for 25-30 mins until skewer comes out clean. Turn out onto wire rack to cool.
For the icing:
80g unsalted butter
scant 100ml milk
230g icing sugar, sieved
- Melt butter in a small pan and stir in cocoa, cook gently for 1 minute
- Remove from heat and stir in icing sugar and sufficient milk to get a smooth, pouring consistency. You may want to leave it a few minutes to let it thicken a little.
- Pour/spread it over one cake and sandwich the sponges together. Cover the top/sides and decorate.
The cake pictured made grandma and great grandma, who is 99, very happy – and great grandma finished off an enormous slice of it!