Ingredients For the Dessert 100 g Light Muscovado Sugar 125 g Plain Flour 75 g Dark Chocolate (Roughly Chopped) 1 tsp Vanilla Extract 1 Pinch Sea Salt 135 g Unsalted Butter (Cubed) 50 g Cocoa Powder 75 ml Buttermilk 3 Eggs 75 g Caster Sugar 1 tbsp Instant Coffee Granules 75 g Milk Chocolate (Roughly Chopped) 75 ml Water (Boiled) 1 tsp Baking Powder For the Icing 350 ml Double Cream 1 tbsp Unsalted Butter 1 Pinch Sea Salt ½ tsp Vanilla Extract 200 g Milk Chocolate * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Double Chocolate Fudge Cake by Dan Serves 10 Total 50 minutes Oven Temp 170 °C - 40 minutes Difficulty Super Easy Chef Tarunima Sinha Method Melt the butter and chocolate in a pan on a low heat. In a large bowl add the flour, baking powder, salt and cocoa powder, caster sugar and muscovado sugar. In a small jug mix the buttercream, eggs and vanilla extract. Boil 75ml of water and stir in the instant coffee. Pour the hot chocolate mixture and hot coffee into the flour mix and fold in with a spatula. Next add the buttermilk mixture. Gently fold until it all comes together. Pour the mixture into a greased cake tin and bake for 40 minutes. Cool the in the tin for 10 minutes then turn out onto a wire rack and leave to cool completely. To make the icing heat the cream in a pan on a low heat (do not boil). Pour the hot cream over the chocolate leave for 5 minutes then stir until glossy and smooth. Once melted, stir in the butter, vanilla and salt and mix until the butter is melted. Keep at room temperature until it thickens then spread over the top and sides of the cake.