The recipe for the sponge cake is based on the sponge used in this recipe for Creme Egg Cupcakes on Peabody's blog, which I tried for Chicken Little. The chocolate fudge icing I sort of made up as I went along, drawing on my icing, ganache and fudge-making experiences. I also had a bit of Nigella's salted caramel sauce left-over in the fridge, so decided to chuck that in as well. It was a good day.
For the cake:
130g Cocoa powder
200g plain flour
pinch of salt
1 tsp bicarbonate of soda
1 tsp baking powder
120 ml water
300g light brown sugar
2 medium eggs
For the fudge icing:
200ml double cream
400g dark chocolate
50g butter (cubed)
100g icing sugar
3-4tbsps Nigella's Salted Caramel Sauce (Optional)
Prep time: 25 minutes
Cook time: 30 minutes
Makes 10-12 slices
- Preheat the oven to gas mark 5 and grease and line two 8" cake tins.
- Sift the cocoa powder, flour, salt, bicarbonate of soda and baking powder together into a bowl and put to one side. In a second bowl or jug, mix together the water and milk.
- Beat together the butter and sugar until fluffy, then add the eggs and beat until combined.
- Stir half of the dry ingredients mixture into the butter and sugar, then add the milk and water, followed by the remaining dry ingredients, beating until combined between each addition.
- Pour the mixture into the prepared cake tins and smooth down the top with the back of a spoon. Bake for 25-30 minutes until springy to touch. Turn out onto a wire rack and leave to cool.
- Meanwhile, make the fudge icing by heating the cream, chocolate and butter in a bowl over a pan of boiling water. Stir until the chocolate and butter have melted, then remove from the heat. Allow the mixture to cool slightly before adding the icing sugar, then whisk for around 5 minutes using a hand held electric whisk. By the time you're done, the mixture should be thick, glossy, smooth and delicious.
- If you're skipping the salted caramel sauce, then skip this step. If using the salted caramel, place the bottom layer of sponge onto a serving plate and pipe a ring of fudge icing around the outside to create a barrier which will stop the caramel from oozing out too much. (it will probably still ooze out a little, that caramel is deliciously oozy!) Spoon the caramel onto the cake, trying to keep it inside the barrier you created.
- Spread just under half of the fudge icing over the bottom layer (on top of the caramel, if using) then place in the fridge for 5 minutes to set slightly. This will help create a nice thick layer of fudge between you cakes! After 5 minutes, removed the cake from the fridge and gently place the second chocolate sponge on top. Spread the remaining icing over the top of the cake, and try to resist all temptation to gobble the whole lot!
Now, this cake is amazingly delicious and chocolatey as is, but, if you feel the urge to die and go to a warm chocolate fudgey heaven, I'd suggest sticking your slice of fudge cake into the microwave for 10 seconds before eating it. Don't say I didn't warn you.