Ruby Tandoh’s Chocolate Fudge Cake

This is a super indulgent chocolate cake from my current favourite food write, Ruby Tandoh. Although very chocolatey I found it wasn’t too sickly so having a giant slice of it wasn’t out of the question!

chocfudgecake

chocfudgecake2

Chocolate Fudge Cake

For the cakes

  • 200g dark chocolate
  • 200g butter, cubed and at room temperature
  • 4 large eggs
  • 200ml milk
  • 100g soft dark brown sugar
  • 160g caster sugar
  • 50g cocoa powder
  • 200g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt

Preheat the oven to 180C. Grease and line 2 20cm round cake tins with baking parchment.

Melt the chocolate in a bowl suspended over simmering water in a pan. Take off the heat then stir in the butter until melted. Whisk in the eggs, milk and both types of sugar.

In another bowl, combine the cocoa powder, flour, baking powder, bicarbonate of soda and salt. Add all this to the wet ingredients, gently whisking in for just as long as it takes to combine.

Divide the mixture between the prepared tins and bake for 25-30 minutes.

Let the cakes cool for a few minutes in their tins before turning them out onto wire racks to finish cooling to room temperature. Sandwich and ice with the ganache below.

 

For the ganache

  • 200g dark chocolate
  • 200ml double cream
  • 100g soft dark brown sugar
  • pinch of salt
  • 4 tbsp golden syrup

Finely chop the chocolate and set aside in a large bowl. Heat the cream, sugar and salt in a pan over a low heat until scalding but not boiling. Pour it slowly over the chopped chocolate, let the mixture sit for a minute, then stir to combine. The chocolate should have melted into the cream, leaving a smooth, shiny ganache mixture. Stir in the golden syrup. Let the ganache cool to room temperature before using some to sandwich the cake layers together. Then spread the rest on the top and sides.

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