Wednesday, 23 September 2015

Ultimate Chocolate Fudge Layer Cake


At the moment, Dr Oetker* are running a campaign with Stacey Solomon and Emily Leary for #EvenBetterBaking, so what is a better excuse to make this big fat chocolate cake!

Ingredients:

For the Cake:
100g Dr. Oetker Fine Cooks 72% Extra Dark Chocolate
100g Dr. Oetker Fine Cooks 35% Milk Chocolate
250g Plain Flour
275g Caster Sugar
300ml Buttermilk
125g Unsalted Butter
Medium Eggs x3 Beaten
Dr. Oetker Bicarbonate of Soda Sachets x2 (2 tsp)
5ml Dr. Oetker Madagascan Vanilla Extract (1tsp)

For the Decoration:
100g Dr. Oetker Fine Cooks 72% Extra Dark Chocolate
300g Dr. Oetker Fine Cooks 35% Milk Chocolate
450ml Double Cream at room temperature

Method:
  1. Preheat the oven to 180C. Grease 3 20xm round cake tins.
  2. Break all of the chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of simmering water and leave to melt, occasionally stirring so that it doesn’t stick to the bowl and burn. Remove the bowl from the pan and leave aside for 10 minutes to cool.
  3. Put all the other cake ingredients in a large bowl and mix well together until well combined. Beat in the melted chocolate.
  4. Divide the mixture into the 3 tins and smooth the tops. Bake for 25-30 minutes until risen and firm to touch. TOP TIP: An obvious one, but I always rely on pushing down on the cake and seeing if it bounces back. I use timings as guidelines but near the end of this time I do carefully watch the cake! 
  5. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely.
  6. To decorate, break the chocolate into a large heatproof bowl and melt as before. Remove from the pan but leave for 20 minutes to cool this time.
  7. Whilst whisking the cooled chocolate, gradually pour in the cream, whisking until thick and glossy.
  8. Sandwich the 3 sponges together using 2/3 of the chocolate cream and place on a plate. spread the remaining cream on top. Leave in a cool place to firm, even better chill the cake for 30 minutes before serving!


No lie that this cake is HUGE, so big that I took half into work (devoured in a couple of days) and left some at home (again, eaten so quickly)! So I can only assume that it tasted good!

Have a go at making this yourself get even better at baking, you won’t regret it!







*The Dr. Oetker ingredients used in this post were kindly sent to me for the purpose of making and writing about the cake!
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