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Moist Chocolate Fudge Cake

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Ingredients
  Plain chocolate 8 Ounce, broken
  Plain chocolate/Use one with a low cocoa content - we used waitrose plain belgian chocolate 8 Ounce, broken into chunks (200 Gram)
  Light brown sugar 8 Ounce
  Light brown muscovado sugar 8 Ounce (200 Gram)
  Cream 100 Milliliter, soured
  Soured cream 3 1⁄2 Fluid Ounce (100 Milliliter)
  Eggs 2 , beaten
  Self raising flour 8 Ounce (200 Gram)
  Self rising flour 8 Ounce
  Cocoa powder 5 Tablespoon
  Hundreds and thousands 1⁄4 Cup (4 tbs) (To Decorate)
  Plain chocolate 4 Ounce (100 Gram)
  Butter 4 Ounce
  Condensed milk 170 Gram
  Butter 4 Ounce (100 Gram)
Directions

GETTING READY
1. Preheat the oven to 160C/140C fan/gas 3.

MAKING
2. Take a 22 X 22 cm square tin, line using baking parchment and keep aside till required.
3. Take a large pan, add 100 ml hot water. Place sugar, butter and chocolate in it and gently melt the mixture.
4. Keep aside for 2 min, stir in sour cream and eggs, in that order.
5. Stir in flour followed by cocoa and whisk till no lumps are left.
6. Transfer to prepared pan and bake for 50 to 55 min till teaser inserted can be taken out clean.
7. Place the tin on wire rack and allow to cool.

FINALIZING
8. To prepare the icing, in a heatproof bowl kept in a pan containing water that is just simmering, melt the icing ingredients gently.
9. Allow to cool till it reaches spreadable consistency.
10. Turn cooled cake upside down and discard baking parchment. Apply the icing evenly on cake top and scatter hundreds and thousands on the top.

SERVING
11. Slice into finger or triangles and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes

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