Ingredients
- Unsalted butter : 225g
- Dark Chocolate : 85g
- Muscovodo Sugar : 225g
- Eggs : 4
- Self raising flour : 225g
- Soft vanilla fudge: 115g finely chopped
Icing
- Unsalted butter : 175g
- Icing sugar : 280g
- Single cream : 3-4 tbsp
- Light muscavado sugar : 55g
- Cocoa powder : 1 tbsp
Methods of preparation
- Preheat the oven to 180C/350F/Gas mark 4.Lightly oil and line the base 2x20 cm/8 inch shallow,round cake tins with baking parchment.
- Melt the chocolate in a heatproof bowl set over a saucepan of gently shimmering water.
- Cream the butter and sugar together until light and fluffy,then gradually add the eggs,beating well between each addition and adding a little flour after each addition.
- When all the eggs are added,stir in the melted chocolate and then the remaining flour and mix lightly together.
- Stir in the fudge pieces,then divide between the prepared cake tins and smooth the tops.
- Bake in the preheated oven for 35-40 minutes or until the top springs back.
- Remove and leave to cool before turning out onto wire racks and discarding the lining paper.
Icing
- Beat the butter for the icing until soft and fluffy, then gradually beat in the icing sugar,adding a little cream as the mixture becomes stiff.
- Add the muscavado sugar with the cocoa and stir lightly.
- Stir in sufficient of the remaining cream to give a soft spreadable icing.
- Sandwich the two cake sheets with a part of the icing and spread the remaining on the top and around the sides for an attractive finish.
- Can be served with or without icing.
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