Chocolate Fudge Cake
Ingredients:
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250g self raising flour (sieved)
50g cocoa powder
260g brown sugar
250g milk chocolate bar (break into pieces)
250g butter, softened
200 ml plain water
4 eggs
Rich chocolate frosting (Icing) and filling:
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380g semi-sweet dark chocolate or milk chocolate(melted)
150g icing sugar
60g cocoa powder
30g butter (melted)
30 to 50 ml milk
Method:
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1) Melt milk chocolate and butter together with double boiler on stove over slow fire. Be careful not to over-boil it.
2) In the meantime, place flour, sugar and cocoa powder in a large mixing bowl.
3) Add eggs and water into the dry mixture. Beat with electrical mixer with low speed for 1 – 2 minutes.
4) Add in warm melted chocolate and butter mixture. Continue beating with medium-low speed (speed no.2 out of 5) for 6 – 8 minutes, or until it looks smooth and lightly foamy kind of consistency (you may test its readiness by scooping a spoonful of mixture, and it should adhere on the upturned spoon for at least 1 second).
5) Grease 8” square or round cake tin evenly using butter or olive oil, or you may line the non-grease paper sheet, if desired. Spoon cake mixture into cake tin.
6) Preheat oven using 150°C (top and bottom heat on). Place cake tin at centre rack. Bake for about 30 minutes. Toothpick inserted to the cake should come out clean. Allow inverted cake to cool on wire rack, for about an hour.
7) Preparing the chocolate frosting and filling: Combine melted chocolate and butter in a mixing bowl. Beat in 30g milk in stages, followed by cocoa powder and sugar. Slowly add in more milk (by teaspoon) to get the right spreading consistency while beating the mixture with electrical mixer.
8) When cake is completely cooled, remove from tin and slice it horizontally into 2 - 3 layers. Then, sandwich the cake by spreading chocolate frosting on each layer of cake before placing another layer on top. Thereafter, frost the entire cake in a thick layer and smooth it down evenly.
8) Keep in the refrigerator for 1 hour to serve it chilled.
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