Chocolate Cake & Fudge Frosting
CHOCOLATE CAKE WITH FUDGE FROSTING
The cake recipe was given to me by Jo Wilcox
1 3/4 cups flour
1 3/4 cups sugar
1/2 cup cocoa
2 tsp baking soda
1 tsp baking powder
2 tsp vanilla essence
1 cup cold/warm coffee (2 tsp instant coffee mixed with 1/4 boiling water
then make up to 1 cup with cold water)
1 cup milk
1/2 cup plain oil
Mix in food processor or electric mixer until smooth 2-3 minutes. Pour into
lined or greased 21-25cm tin or similar. A smaller tin will give you a higher cake but you may have to adjust timing of cooking. If you want to make a layered cake I suggest a 25cm tin and make 2 separate cakes.
Bake at 170˙c for 40-45 minutes (check with skewer)
* Good tip to pour mixture through sieve as it goes into tin to remove any
lumps and aerates mix.
180g 70% Dark Chocolate finely chopped
2/3c Cream heated till hot
40g Butter softened
Heat cream till hot and add dark chocolate till mixed through.
Leave to cool and till the consistency can spread over the cake
Pour frosting on top of cooled cake and use a palette knife to create some swirls.
I added some flaky sea salt on the top for effect which is optional.
Once cake has been frosted it needs to be stored in the fridge.
If you don't want such a rich frosting a good butter cream or normal icing sugar one will do. You can also use a ganache and make this cake into layers.