I was lucky enough to meet and work with Fiona Cairns and her lovely team earlier  this year and was delighted to be presented with a signed copy of  her “Seasonal Baking” Recipe book.  March is the month of  celebrations with Simon’s son Benji, his Mum, my Dad and then finally my birthday. My Mum & Dad will be celebrating together as Mothers’ Day falls on the same day as Dad’s birthday. They have gone to Bournemouth, a special place, where they went for their honeymoon almost 60 years ago ( more celebrations later on this year). My family love chocolate cake so it was a great opportunity to try Fiona’s recipe for her” Best Ever Chocolate Fudge Cake”.

Ingredients (serves 8-10)

Cake: (makes 2)

• 180g unsalted butter, cut into small pieces at room temperature, plus a bit extra for greasing the tins
• 200ml (6.8 fl oz) boiling water
• 2 tablespoons cocoa powder
• 100g (3.5 oz)70% dark chocolate, broken into small pieces
• 150g (5.3oz) natural yoghurt ( I used 10% fat Greek yoghurt)
• 1 teaspoon vanilla extract ( use a good quality one, and not essence)
• 250g (8.8 oz) self raising flour ( in USA use cake flour plus 2 level teaspoon baking powder)
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 300g (10.6 oz)light muscovado sugar
• 3 large eggs at room temperature, lightly beaten

Fudge Frosting:

• 200g (7 oz) 70% dark chocolate, broken into small pieces
• 300g (10.6 oz) double cream (heavy cream in USA)
• 1 tablespoon golden syrup

Method

• Pre heat the oven to 160 degrees C fan ( 320 F)
• Butter 2 round 20 cm ( 8 inch) loose bottom sandwich tins and line the base & then sides with a 7cm (2.8 inch) collar of baking parchment

 

• Add the boiling water to the cocoa powder in a heatproof bowl, mix and cool
• Melt the dark chocolate either in the microwave or in a bowl over a pan of hot simmering water, known as a bain marie and add the vanilla and yoghurt, mixing well
• Add lukewarm cocoa and water mixture to the melted chocolate, stir until well mixed and glossy
• Sift the flour, baking powder and bicarbonate of soda into a large bowl
• Cream the soft butter and sugar in a mixer for 1 minute on slow, 4 minutes on medium fast speed  it will resemble soft damp sand
  

  Butter & sugar mixed ready for the egg

• Slowly add half the eggs together with 2 tablespoons of the flour & raising agents
• Add the remaining egg mixture and beat for 2 minutes on medium fast speed

 

• Fold in the flour and chocolate mixture alternately  by hand using a large spoon until mixed and a consistent colour
• Divide the mixture between the 2 tins using a palette knife  to flatten the surface
  

  Cakes ready to bake

 

 

• Bake for about 35-40 minutes you can check when baked when the surface is still springy and a skewer poked into the centre comes out clean
• Leave to cool in the tins for 30 minutes and then remove tins and cool on  a wire rack until cold
• 

  Making Chocolate Fudge Frosting

  For the fudge frosting heat the cream in a saucepan until just boiling and add to the chocolate pieces in a heatproof bowl

• Leave for 2-3 minutes then stir well and add the golden syrup
• 

  Fudge Frosting Luscious & Glossy

  Mix and cool and you will have  a glossy chocolate frosting

• Spread a layer of fudge frosting on one cake and sandwich together with the other cake
• Use the rest of the fudge frosting to cover the cake smoothing the edges with a palette knife
  

  Fudgelicious!

 

Ice a message or decorate.  I love serving with fresh raspberries & strawberries that go so well with the rich chocolate cake.

 

Enjoy & celebrate – Happy Mothers’ day & Happy Birthday!