I first made this cake back in high school when a friend passed me the recipe. I didn’t even like cake all that much back then ( I KNOW!! Imagine!) but this cake was love at first bite. I lost the recipe and for many years and I never thought I’d taste that chocolatey fudgy goodness again. Imagine my delight then, when I discovered my crumpled, cake-batter-stained handwritten recipe amongst some old yearbooks a couple of years ago.
I love this recipe because it doesn’t even require an electric beater. You pretty much just melt, mix, and toss it in the oven. The smell that permeates through the kitchen when it comes out of the oven is divine. It travels well and keeps fresh for at least four days when stored in an airtight container. Perfect for making a day or two before a picnic or party and taking it along with you.
A word about the icing (frosting) for this cake. Firstly, it tastes INCREDIBLE. It is more like caramel fudge candy than icing. It is very gooey and runny until it sets. It is made on the stove top so it needs to be cooled before being spread onto the cake. Let it cool A LOT before adding it to the cake. If you don’t, it will just pour down the sides of the cake and your cake will be sitting it a puddle of fudgy goodness. You want that stuff ON the cake! I sometimes make the icing as soon as the cake has come out of the oven. By the time the cake has cooled down, the icing is ready to be used. You could also try putting the icing in the fridge for 5 – 10 minutes if you’re in a hurry. No matter what you do, some of it will pool around the cake. There’s no avoiding it, but you want to try to minimise it if you can. The icing will set completely on the cake top by the following day. Another great reason to make this cake a day or so ahead of when it is going to be served.
Just before we get to the recipe, I thought I’d share this little photo collage with you. This cake is baked is a square pan. Have you ever wondered how to cut triangle shaped cake slices from a square cake? If you follow the instructions below, you’ll have 16 slices from your square cake. Here’s how to cut triangle slices in 4 easy steps.
1. Cut the square cake in half.
2. Cut one half of the cake in half again.
3. Now cut those two portions in half again so you now have four equal rectangles.
4. Cut each rectangle in half diagonally. There you have it. Eight triangle slices from each half of the original cake. Repeat for the other side of the cake.
|Irresistible Chocolate Fudge Cake|
- 200g (7 oz) milk chocolate
- 200g (7 oz) unsalted butter
- 1 cup of firmly packed brown sugar
- 100ml (6 tbsp) warm water
- 2 eggs
- 1 1/3 cups of self-raising flour
- 4 tbsp cocoa
- 1/3 cup sour cream
- sprinkles to decorate (optional)
- For the icing
- 100g (4 oz) milk chocolate
- 1/3 cup sweetened condensed milk
- 80 g (3 oz) unsalted butter
- Preheat the oven to 160C (320F)
- Grease and line a 22cm (8″) square baking pan
- In a large saucepan, combine the chocolate, butter, brown sugar and water. Cook over a medium heat, stirring constantly until the ingredients are melted and well combined. Remove from heat and allow to cool for a few minutes.
- Add the eggs, one at a time, whisking them into the mixture until well combined.
- Sift the flour and cocoa into the chocolate mixture.
- Add the sour cream and stir gently until combined.
- Pour the batter into the cake tin and bake for 50 mins or until a skewer inserted into the cake comes out clean.
- Allow the cake to cool completely before adding the icing (frosting).
- For the icing, place all the ingredients in a heatproof bowl, over a saucepan of simmering water. Stir until melted. Remove from heat, stir until the icing thickens and allow to cool before spreading onto the cake.
- Spread the icing on the cake and decorate with sprinkles if desired.
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