Recipe: Double chocolate fudge cake
WHAT YOU'LL NEED
50g butter, plus extra for greasing
65g caster sugar
75g light muscovado sugar
150g plain flour
1tsp bicarbonate of soda
1tbsp cocoa powder
2 large eggs
65g good-quality plain chocolate
2tsp black treacle
1tsp almond or vanilla extract
100ml full-fat milk, slightly warmed
For the white chocolate icing filling:
125g good-quality white chocolate
50g unsalted butter
75g icing sugar, sifted
For the chocolate ganache:
200ml double cream
50g unsalted butter
3tbsp clear honey
200g good-quality plain chocolate, finely chopped
For the white chocolate curls:
100g white chocolate
Preheat the oven to gas 4, 180°C, fan 160°C. Butter 2 x 20cm loose-bottomed cake tins and line with non-stick baking paper. Put the butter and sugars in a large bowl and beat until smooth. Sift together the flour, bicarbonate of soda and cocoa powder into a separate bowl. Beat the eggs into the butter and sugar mix, following each with a spoonful of the flour mixture. Put the chocolate, treacle and almond or vanilla extract in a medium bowl, set it over a pan of simmering water and leave to melt. Remove from the heat when melted. Carefully fold into the cake mix. Fold in the remaining flour, alternating with the warmed milk until smooth. Divide between the two tins and then bake on the middle shelf of the oven for 20 minutes. Leave to cool.
To make the white chocolate icing, put the white chocolate and butter in a bowl over a pan of simmering water. Add two tablespoons of boiling water and stir gently until melted. Remove from the heat and beat in the icing sugar. For the white chocolate curls, melt the chocolate over a pan of gently simmering water. Pour onto a plastic chopping board and spread until it forms an even layer. Place in the fridge and chill for 15 minutes, until set. Run a vegetable peeler over the surface to make curls of chocolate. Put one cake, bottom side up, onto a large serving platter, top with the icing and then put the other cake on top.
To make the chocolate ganache icing, put the double cream in a saucepan over a medium heat and bring just to the boil. Remove from the heat and add the butter, honey and chopped chocolate. Leave to melt and then stir briefly to combine. Leave to cool slightly to allow it to become a little more viscous, and then spread over the top and sides of the cake. Smooth the edges using a palate knife and then decorate with the white chocolate curls.
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