Who can resist a serious chocolate fix? Sybil Kapoor shares her fantastic chocolate fudge cake recipe, perfect for some afternoon naughtiness
Serves 10
Oven temp 160°c/gas 3
- Dark chocolate 150g, chopped
- Dark muscovado sugar 400g
- Whole milk 225ml
- Plain flour 250g
- Baking powder 1½ tsp
- Cocoa powder 3 tbsp
- Salt a pinch
- Butter 150g, softened
- Medium eggs 3, beaten
- Vanilla extract ¼ tsp
- Pre-heat the oven to 160°c/gas 3. Lightly oil two 20cm sandwich tins. Line the base of each with baking parchment and lightly oil.
- Put the chocolate, half the sugar and about two-thirds of the milk in a saucepan. Set over a low heat and gently stir until the chocolate has melted and the sugar dissolved. Set aside.
- Sift together the flour, baking powder, cocoa powder and salt. Set aside. Put the butter and remaining sugar in a large mixing bowl and beat until pale.
- Gradually beat in the eggs and vanilla – adding a couple of tbsps of the flour mixture if the mixture separates. Using a metal spoon, gently fold in the flour mixture, in three batches, alternating with the remaining cold milk. Fold in the warm chocolate mixture.
- Divide between the prepared tins and bake for 40 minutes or until the sponge springs back when lightly pressed. Cool the cakes in their tins on a wire rack for 10 minutes, then turn out and peel off the baking paper.
- To make the chocolate ganache: put the chocolate in a bowl over a pan of just-boiled water, off the heat. Once the chocolate has melted, put the cream in a small saucepan, bring to the boil, and pour into the melted chocolate. Using a wooden spoon, beat thoroughly until the mixture is glossy. Cool.
- Once both the cake and ganache are at room temperature, sandwich the chocolate sponges together with the ganache, cover with the remaining ganache and leave in a cool place to set for a few hours.
Recipe from National Trust Simply Baking by Sybil Kapoor.
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You will need
- Dark chocolate 150g, chopped
- Dark muscovado sugar 400g
- Whole milk 225ml
- Plain flour 250g
- Baking powder 1½ tsp
- Cocoa powder 3 tbsp
- Salt a pinch
- Butter 150g, softened
- Medium eggs 3, beaten
- Vanilla extract ¼ tsp
Method
- Pre-heat the oven to 160°c/gas 3. Lightly oil two 20cm sandwich tins. Line the base of each with baking parchment and lightly oil.
- Put the chocolate, half the sugar and about two-thirds of the milk in a saucepan. Set over a low heat and gently stir until the chocolate has melted and the sugar dissolved. Set aside.
- Sift together the flour, baking powder, cocoa powder and salt. Set aside. Put the butter and remaining sugar in a large mixing bowl and beat until pale.
- Gradually beat in the eggs and vanilla – adding a couple of tbsps of the flour mixture if the mixture separates. Using a metal spoon, gently fold in the flour mixture, in three batches, alternating with the remaining cold milk. Fold in the warm chocolate mixture.
- Divide between the prepared tins and bake for 40 minutes or until the sponge springs back when lightly pressed. Cool the cakes in their tins on a wire rack for 10 minutes, then turn out and peel off the baking paper.
- To make the chocolate ganache: put the chocolate in a bowl over a pan of just-boiled water, off the heat. Once the chocolate has melted, put the cream in a small saucepan, bring to the boil, and pour into the melted chocolate. Using a wooden spoon, beat thoroughly until the mixture is glossy. Cool.
- Once both the cake and ganache are at room temperature, sandwich the chocolate sponges together with the ganache, cover with the remaining ganache and leave in a cool place to set for a few hours.
Recipe from National Trust Simply Baking by Sybil Kapoor.
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