How to make Chocolate Fudge Cake Recipe - The chocolate fudge makes this cake extra special.

This recipe is from the book Cakes and Bakes.

Main Ingredients : Dark chocolate chopped, Demerara sugar (डेमेरारा शुगर / भूरी शक्कर )

Cuisine : Continental

Course : Desserts

Chocolate Fudge Cake

This term Continental cuisine refers to the food eaten in the European countries. Under the mantle of Continental food come the British, American, Italian, New Zealand, Armenian, Hungarian, Russian and many other European cuisines.
Continental cuisines use less chilllies and very little spices. Instead fresh herbs and dairy products form an important part of continental dishes.  The cooking methods are mostly stewing, grilling and roasting which make the food low in calories as they use very less fat. Continental food use mostly items high in proteins like milk, cheese, eggs and meats.

Chocolate Fudge Cake Recipe Card

Chocolate Fudge Cake
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Prep Time : 26-30 minutes

Cook time : 1.30-2 hour

Serve :

Level Of Cooking : Medium

Ingredients for Chocolate Fudge Cake

  • Dark chocolate chopped 115 grams

  • Demerara sugar 1 cup

  • Refined flour (maida) 1 1/4 cups

  • Baking powder 1 1/4 teaspoons

  • Quail softened 150 grams

  • Vanilla essence 1 teaspoon

  • Eggs beaten 3

  • Hung yogurt 2/3 cups

  • Chocolate curls to decorate

  • For icing

  • Dark chocolate chopped 115 grams

  • Unsalted butter 60 grams

  • Powdered sugar 1 cup

  • Hung yogurt 6 tablespoons

Method

Step 1

Preheat the oven to 190ºC/375ºF/Gas Mark 5. Grease an eight-inch round sandwich cake tin and line the base with greaseproof paper. Sift the flour and baking powder together and set aside. Melt the chocolate in a heatproof bowl, or in a pan over a pan of simmering water.

Step 2

Alternatively, melt the chocolate in a bowl in a microwave oven on HIGH for one minute. Cream the butter with the sugar until light and fluffy. Beat in the vanilla essence, then gradually add the beaten eggs, beating well after each addition.

Step 3

Stir in the melted chocolate and hung yogurt evenly. Fold in the flour. Pour the batter into the prepared cake tin and bake for twenty to twenty five minutes, or until firm to the touch. Turn out onto a wire rack to cool. When completely cold, cut the cake in half horizontally.

Step 4

To make the icing, melt dark chocolate as above. Stir in the powdered sugar and hung yogurt. Stir the mixture with a rubber spatula until smooth; beat until the icing begins to cool and thicken slightly.

Step 5

Use about a third of the mixture to sandwich the cooled cake halves. Working quickly, spread the remaining icing over the top and decorate with chocolate curls.

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