Chocolate Fudge Cake

A wonderful find, these daffodil yellow, Japanese Noritake teacups were snapped up from my favourite haunt, Bacashes, Corryong VIC.

Notes

This is one of my favourite times of year. Winter has well and truly set in, the days are short and there is a bone chilling bite in the air. This is when layers of luxurious cashmere knitwear can be thrown on and snuggled into, pots of delicious slow cooked somethings simmer away on the stove top, the fire crackles up the chimney and I feel justified in adding to my protective winter coat in the form of chocolate fudge cake.

This delicious recipe comes from my gorgeous friend Rach’s Nana. A hot tip from Rach, they often double the fudge mixture to make a thicker filling. Wicked. I indulged this cake with vanilla ice cream and poured the extra fudge filling over the top of the cake, allowing it to seep and mix with the ice cream. YUM!

Ingredients – cake

1 cup caster sugar
1/4 cup butter
1 egg
1 tsp vanilla essence
1/2 cup milk
1/2 tsp bicarbonate of soda
1 1/2 cups self-raising flour
1 tbsp cocoa
1/4 cup boiling water

Ingredients – chocolate fudge filling

1/2 cup boiling water
1/2 cup caster sugar
1 tsp butter
1 heaped tsp cocoa
1 1/2 tbsp cornflour
1 tbsp hot water

Ingredients – icing

1 1/2 cups icing sugar
2 tbsp butter
3 tbsp cocoa
1 tbsp hot milk

Preheat the oven to 160C, grease and line 2x 20cm round cake tins. In a large bowl beat the sugar and butter until thick and pale. Beat in the egg and vanilla. Dissolve the bi-carb soda in the milk and stir into the mixture. Sift in the flour and cocoa and fold to combine. Add the water and stir quickly til mixture is smooth. Evenly distribute amongst the two tins and bake for 20-25min. Remove from the oven and cool in the tins for 10min then turn out onto wire racks to cool completely before icing.

To make the fudge sauce filling, place the boiling water, sugar, butter and cocoa in a small saucepan and bring to the boil. As the mixture is coming to the boil make a paste from the cornflour and hot water then add to the saucepan and whisk for 1-2min until it thickens. Strain the fudge sauce through a fine sieve, set aside to thicken slightly.

To make the icing, sift the sugar into a small bowl to remove all lumps then rub the butter into the sugar using your finger tips. Sift in the cocoa then add the milk and beat hard til smooth.

To assemble spread one of the cakes with a layer of fudge sauce then sandwich with the second cake and spread the icing on top. If you have any leftover fudge sauce, place it in a jug and allow guests to drizzle extra over the top of their slice.

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