Today is my dad’s birthday and him and my mom arrived yesterday from Zimbabwe to spend a few days with me in JHB. Last night I decided to bake him a chocolate cake for his birthday. He hasn’t seen it yet, I hid it away because I knew if he saw it last night he would want to cut into it right then and there. My dad is just like me when it comes to cake, he can’t ever resist. Ha.
Anyway I thought I would try out a new chocolate cake recipe, I had pinned one just yesterday by What Katie Ate that looked delicious so I gave it a try. The cake came out really nicely and it’s not a very fussy recipe to follow, which is nice but next time i’m definitely going to double the ingredients to get a slightly bigger cake.
I have never made icing quite like this before either, it called for melted chocolate and coffee which is then poured into beaten butter and caster sugar. The result is a very rich, glossy, smooth icing that is flipping delicious but I’m betting super bad for every single artery in your body. I think after a slice of this cake your insides are going to be running around like a Ritalin deprived child.
All in all I think Katie’s Chocolate Fudge cake is a winner, I mean it has the words chocolate and fudge in the title how bad can it be?!
Chocolate fudge cake
1 and 1/4 cups self-raising flour
1/2 cup caster sugar
1/2 cup brown sugar
4 tbsp butter (melted)
1/2 cup cocoa
1 tsp vanilla essence
1 large tbs blackberry jam (sieved & pips removed)
1/2 cup of milk
For the icing:
170g good quality 70% chocolate
1 & 1/4 cups unsalted butter
1 & 1/4 cups of icing sugar (sifted)
1 tsp vanilla extract
1/2 tbsp pre-made instant coffee
In a bowl combine cocoa, sugar, flour, vanilla, melted butter and jam. Add the eggs and milk then mix until batter is smooth. Place mixture into a round grease tin (app 9″diameter) and bake in a 160° oven for 40 minutes or until cake is just cooked, remove from oven. After 10 minutes turn onto a wire rack and allow to cool./ When cake is cool slice in half horizontally to make 2 layers.
*My cake came out quite small so next time i’m going to double this recipe to make a higher layered cake.
In a bowl beat the butter and caster sugar until smooth and creamy. In a separate bowl melt the chocolate the chocolate (in the recipe it says to do so over a a pot of lightly simmering water, I just melted mine in the microwave a bit at a time and it came out fine). Add the vanilla and the coffee to the melted chocolate mixing them together, the mixture will start to go a bit lumpy, don’t worry, just add this to the butter and caster sugar and beat gently until glossy and smooth. (I guess if you are going to double the cake recipe, you should double this one too for more icing).
Use a spatula to decorate the cake, spreading icing in between the layers and then all around the outside of the cake.