Any Nigella fan will know exactly which cake I am talking about just by the title of this post. If you're not so clued up on Nigella this is the chocolate fudge cake from Nigella Bites, this is what Nigella says about it 'This is the sort of cake you'd want to eat the whole of when you'd been chucked. But even the sight of it, proud and tall and thickly iced on it's stand, comforts.' Nigella has never said a truer word.
We had a family birthday this week and a when a chocolate fudge cake (with extra chocolate flakes) was requested I couldn't wait to make this cake.
Why have I waited so long to make it.
Chocolate fudge cake
for the cake:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 tsp salt
142ml sour cream
1 tablespoon vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water
for the fudge icing:
175g dark chocolate
250g unsalted butter, softened
275g icing sugar, sifted
1 tablespoon vanilla extract
Preheat the oven to 180c/ gas mark 4.
Butter and line the bottom of two 20cm sandwich tins.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding mixer, beat together the melted butter and corn oil until just blended, then beat in the water.
Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture and mix again until everything is blended and then pour into the prepared tins.
Bake the cakes for 50 - 55 minutes, or until cake tester comes out clean.
Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
To make the icing, melt the chocolate in the microwave- 2-3 minutes on medium should do it - and let cool slightly.
In another bowl beat the butter until it's soft and creamy and then add the sieved icing sugar and beat again until everything's light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.
Serves 10. Or 1 with a broken heart.
This cake is to die for, it is so delicious. The sour cream in the cake really cuts through the sweetness, it is light and fluffy, so moreish.
I covered mine in, as requested, chocolate flakes, they made a tasty addition and covered my not-so-perfect cake decorating skills. Although I must say that the icing was a dream to work with and I had more than plenty left for a bowl licking treat afterwards.
Everyone who had a slice of this cake raved about it, it is a must bake, even if you don't have a broken heart. Well, why would you want to wait around for that to happen.