If you need a birthday cake that can double as dessert, this is the one! Chocolate Fudge Cake is generally a crowd pleaser and if your guests don’t like it, all the more for you…
I have mentioned my friend Vana’s 40th birthday celebrations previously and this cake was for a party she had as part of her month of being 40. Don’t tell her it’s for a whole year…
115g caster sugar
115g soft brown sugar
1 teaspoon vanilla essence
170g SR flour
55g cocoa powder
1 and a half teaspoons bicarbonate of soda
6 tablespoons crème fraiche or soured cream
225g plain chocolate
225g crème fraiche or soured cream
1 tablespoon caster sugar
Set the oven to 180ºC. Grease and line two 7″ or 8″ cake tins.
Cream the butter and sugars until pale and creamy. Beat in the eggs one at a time. Add the vanilla essence.
Stir in the crème fraiche/soured cream.
Sieve together the flour, cocoa powder and bicarbonate of soda and fold into the butter mixture.
Divide equally between the two tins and bake for 25-30 minutes or until firm to the touch.
Cool on a wire rack for around 10 minutes before turning out. Allow the cake to cool completely.
To make the icing: melt the chocolate in a bowl placed over steaming water. Stir in the crème fraiche or soured cream and sugar. Allow it to stand to thicken if necessary and then use to sandwich and ice the cake.
When I made mine I needed the cake to be quite large so I made one recipe quantity and baked it in one 9″ cake tin. I then made a second so I had two layers, and I sliced each in half and sandwiched them with the icing so that the cake was four layer. I covered the top and sides with icing and then used gold pearls, stars and glitter on the top.
I added a topper with 40 made out of sugarpaste to turn it into a birthday cake. Birthday cake and dessert, all in one.
And even better I swapped it for a sports massage. And if you have no idea what I am talking about, you can read all about it here!