Tuesday, 12 August 2014

CHOCOLATE FUDGE CAKE - ADAM'S WAY

Today was a rather wet and miserable day in my town if I'm honest, but it wasn't for me. Me and my boyfriend spent the day lazing around watching TV. We're both huge fans of the Great British Bake Off which started again last week on BBC One. If you haven't watched it before I suggest you give it a go because it is the mother of all baking competitions and leaves you with a huge craving for home baking. The first episode was all about cake, so of course we finished watching it and started craving cake, so we had a go at making our own. This is Adam's own recipe for Chocolate Fudge Cake, it was a complete botch job but actually managed to turn out pretty good, so here's how we did it:

We made a simple chocolate sponge cake and then made fudge separately and used it for the topping.

Chocolate Cake

You Will Need:
Preheat oven to Gas Mark 5 or equivalent
Two ovenproof cake tins (we used 6" round ones)
Whisk (we used an electric one, but it doesn't matter if you haven't got one)
Mixing bowl
Spatula
Greaseproof paper

1. Mix together 6 oz (170g) of sugar and 6 oz of butter in the mixing bowl until light and fluffy. We used Stork because it's good for cakes according to Adam (I don't think it matters).

2. Add 4 oz (110g) self raising flour and 2 oz (55g) baking cocoa power and 3 medium sized eggs.

3. Mix all the ingredients together with the whisk until all the lumps are gone and it looks like this.

4. Grease the edges of the cake tins with butter and put greaseproof paper in the bottom. Add equal amounts of the mixture into both tins.

5. Bake in the oven for 30-40 minutes on the top shelf. Keep checking the cake, if you lightly press the top and it springs back it's ready to come out.

6. Leave to cool while you make the fudge.

Fudge (Scottish Tablet)
I'm obsessed with this stuff, we made a full tray of this fudge and used a small amount for the topping of the cake. It's a lovely treat to eat on its own!

You Will Need:
Large pan
Wooden spoon
Timer (we used our phones)
Small cup
Baking tray

1. Weigh out the following into the large pan: 1 lb (450g) granulated sugar, 4 oz (110g) salted butter, 1/4 pint evaporated milk, a pinch of cream of tartar and a pinch of salt.

 2. Melt on low heat until all the ingredients have melted and it looks like this.

3. Boil rapidly on high heat while stirring constantly, otherwise the sugar will burn (you will see small brown bits in the mixture if this happens). Only take off the heat if when you add a small amount to cold water in the small cup it form and reasonably firm ball.

4. Take off the heat and stir rapidly for 4 minutes. The mixture should start to feel thicker and even start to set on the sides of the pan.

5. Make sure you quickly pour it into the greased baking tray otherwise he mixture will set in the pan. Leave to set in the tray for 10 minutes before cutting into little pieces.

Decorating
You can decorate this cake however you see fit, but we used butter icing for the middle (sandwiched in between the two cakes) and Betty Crocker's Chocolate Fudge Icing for the top (I know, we cheated!) and we used the fudge scrapings from the pan as sprinkles on top.

 This cake was very tasty even if I do say so myself! And I look forward to devouring the fudge sometime soon. Let me know if you tried this recipe, what would you decorate it with?
Happy baking!

Emily x

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