RECIPE: CHOCOLATE FUDGE CAKE.

Today we have a very naughty little bake, a chocolate fudge cake with chocolate fudge icing and sprinkles to top! Defiantly not one for those on a diet but perfect for any kind of celebration or you could simply cut it up into bite size portions and hand it out to your nearest and dearest and share a little chocolate fudge cake love. The best thing about this cake is that all the chopping and mixing is done quickly in a food processor, you just need to have everything weighed and ready before you start. 

INGREDIENTS FOR THE SPONGE:

100g pecan halves, 1 TSP baking powder, 1/2 TSP bicarbonate of soda, 75g of 70% dark chocolate, 2 TBSP cocoa powder, 200g light muscovado sugar, 100ml of hot black coffee, 2 eggs, 175g unsalted butter and 125ml soured cream.

INGREDIENTS FOR THE ICING:

150g 70% dark chocolate, 25g unsalted butter, 3 TBSP icing sugar and 2 TBSP black coffee.

METHOD:

Preheat the oven to 160ºC/gas 3 and prepare a 25.5 x 20.5 x 5cm cake tin or tray bake tin with baking paper. Sift the flour with the baking powder and bicarbonate of soda and set aside. Put the chocolate in a bowl of a food processor with the cocoa and 100g of the muscovado sugar. Process until the mixture had a sandy texture. With the machine running pour in the hot coffee via the feed tube and process until the chocolate has melted. Stop the machine and scrape down the sides of the bowl. Add the eggs and the rest of the sugar and process for roughly 30 seconds. Scrape down the bowl again and add the butter and run the machine again. Scrape down the bowl once more. Add the soured cream and the flour mixture and process until the mixture becomes a smooth, streak-free batter. Spoon the mixture into the tin and bake for about 45 minutes or until the sponge starts to pull away from the sides. Remove from the oven and run a round bladed knife around the inside of the tin to loosen the sponge. Leave to completely cool within the tin. To make the icing put the chocolate in a small pan with the butter, icing sugar and coffee. Set on the lowest heat possible and stir gently until melted and smooth. Once melted remove from the heat and leave until thick enough thick enough to spread. Cover the top of the cake with icing and chocolate sprinkles and leave to set before cutting. 

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