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Easy Chocolate Fudge Cake Recipe

Posted on by Abi

easy chocolate fudge cake

There’s something quite special about fudge cake, it’s squidgy, moist and ridiculously yummy served warm with lashings of double cream. It almost crosses the line between a pudding and a cake and you’d be forgiven for thinking it was a complicated dessert to master. Always keen to share my love of Chocolate I decided to bring you my easy Chocolate fudge cake recipe. It’s filled with a yummy chocolate buttercream and topped with ganache, a cake to satisfy the most serious of chocolate cravings!

The Cake

225g / 8oz Self Raising Flour

225g / 8oz Caster Sugar

2 1/2 Tbsp Cocoa powder

1 Tsp Baking Powder

2 1/2 Tbsp Golden Syrup

3 Medium Eggs

200ml Sunflower Oil

200ml Milk

 

In a large mixing bowl combine all the dry ingredients. Make a dip or well in the centre and add the eggs, golden syrup, milk and oil and beat together until smooth.

Pour into two greased sandwich cake tins and bake in a preheated over at 180C / 350F / Gas Mark 4 for approximately 30 minutes. Remove the cakes from the oven and cool on a wire rack.

 

Chocolate Buttercream Centre

225g / 8oz Butter

85g / 3oz Melted Dark Chocolate

500g / 17oz Icing Sugar

3 Tbsp Milk

 

Blend the butter together with the melted chocolate, then gradually mix in the icing sugar. The mixture will become fairly stiff and dry looking. Gradually add in the milk until the buttercream becomes a spreadable consistency.

Sandwich the cooled cakes together using the buttercream

 

Semi Sweet Ganache Topping

150ml Double Cream

80g / 3oz Milk Chocolate

80g / 3oz Dark Chocolate

 

Warm the cream slowly on the cooker hob. Chop the chocolate into pieces and add to the cream. Stir until the chocolate is completely melted. Cool slightly before pouring over the cake. The cake then needs to be kept in a refrigerator.

Tip 1. If you want to go all out sweetness you can swap the semi sweet ganache for a full milk chocolate ganache.

Tip 2. I pour the entire ganache on top of the cake and let it ooze down the sides to the base. For a neater looking cake you can be more conservative with the topping. For me though it’s all about the taste with this one!

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Blueberry and Hazelnut Scone Recipe!

Posted on by Abi

blueberry hazelnut scone recipe

The weather is improving and there’s nothing I like better than afternoon tea in the sun. In my mind you can’t have a summer tea without scones with jam and cream, but that doesn’t mean your scones have to be traditional or plain. I created this brand new Blueberry and Hazelnut Scone Recipe and it’s really tasty topped with blueberry jam and lashings of whipped cream!

What You’ll Need

250g/ 9oz Self Raising Flour

30g/ 1oz Butter (softened)

85g/ 3oz Caster Sugar

30g/ 1oz Blueberries

30g/ 10z Chopped Hazelnuts

1 Egg

150ml Milk

 

Step 1

Preheat the oven to 220C/ 425F/ Gas Mark 7. Rub together the butter and flour, then mix in the sugar and blueberries.

Step 2

In a measuring jug combine the milk and egg using a small whisk or fork.

Step 3

Make a well in the centre of the flour mixture and pour in the liquid from the jug. Reserve a little of the milk mixture to glaze the scones before baking later.

Step 4

Using your hands bring together the ingredients to make a dough, if you find it too sticky then add a little flour until you reach the desired consistency. Don’t worry if you ‘pop’ some of the blueberries this will add colour to your finished scones, in fact I pop them on purpose 🙂

Step 5

Turn the dough out onto a floured surface and knead lightly. Using a rolling pin roll into a round about 2cm thick. Cut into scone shapes using a round cutter (or alternatively you can cut into squares using a sharp knife).

Step 6

Place the scones onto a lined baking tray. Pop them into the fridge for 20 minutes. Finally glaze the scones with the left over milk mixture and bake for 10-12 minutes.

Serve with blueberry jam or compote and oodles of whipped or clotted cream 🙂

 

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Easy Pistachio Cake Recipe with Cardamom Cream Icing

Posted on by Abi

pistachio cake recipeFrom time to time I get rather bored of all my cake recipes and seriously hanker for something new and a bit more interesting. It was on one of these occasions that I came up with my super easy Pistachio cake recipe. I had looked around for a similar recipe but they all called for ingredients I just didn’t have and seemed overly complicated for what I had in mind. With this in mind I created this lovely sweet treat, it’s a wonderful moist cake with a denser texture than a simple sponge. The flavour is then truly highlighted by a Cardamom cream topping.

What You’ll Need for the cake

100g/4oz Pistachios (shelled)

4 Eggs

225g/8oz Self Raising Flour

225g/8oz Butter

170g/6oz Caster Sugar

55g/2oz Soft Brown Sugar

 

Cardamom Cream Topping

Seeds from 6 cardamom pods

100g/4oz Butter

200g/7oz Icing Sugar

200ml/7 fl oz Double Cream

 

Method

Cream together the butter and sugar in a large mixing bowl.

Sieve the flour into the mixing bowl and then add the rest of the ingredients and whisk to form a cake batter.

Chop the pistachios (not too finely, we want a bit of texture in the cake) and fold into the mixture.

Scoop the batter into a prepared cake tin and bake in an oven 180C/ 350F / Gas Mark 4 for 55 minutes – 1hour or until the cake is cooked all the way through. Cool on a wire rack.

Topping

Once the cake has cooled begin making the topping. Cream together the butter and sugar until light and fluffy. Grind the cardamom seeds in a pestle and mortar and add to the mixture. Pour in the cream and whisk until the topping is light and fluffy and easy to spread.

Spread onto the top of your cake and then admire your handiwork.

Finally grab a cup of tea and enjoy a slice!

 

 

 

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