Friday, February 23, 2007

American Fudge Cake

I believe that most of us LOVE chocolate. Anything that has to do with chocolate is always tempting, right? whether it's chocolate cakes or chocolate drinks...chocolate bar or chocolate icecream.....either it's hot, cold or in between....hummm...chocolate is always yummy! So ,while I was surfing the net I found this recipe at this website and I think I'd like to try it. The ingredients are not that complicated. I also found a few more chocolate recipes at the same website but I'll paste it later. Okay..I may not try it today or tomorrow..but I will. That's for sure, since I LOVE CHOCOLATE!






American Fudge Cake

This recipe is also known as

‘Death by Chocolate’,if it is topped with chocolate ice cream and lashings of whipped cream





FOR THE CAKE


  • 125 g (4 oz) butter
  • 225 g (8 oz) dark soft brown sugar (or you can substitute with white sugar)
  • 2 eggs
  • 142 ml (¼ pint) soured cream
  • 175 g (6 oz) plain flour
  • 5 ml (1 tsp) baking powder
  • 2.5 ml (½ tsp) bicarbonate of soda
  • 50 g (2 oz) Cadbury Bournville cocoa


FOR THE FILLING

  • 40 ml (2 Tbs) Cadbury Bournville cocoa
  • 125 g (4 oz) butter
  • 150 g (5 oz) icing sugar, sieved
  • Vanilla essence


FOR THE FROSTING

  • 200 g bar of Cadbury Bournville chocolate
  • 40 ml (2 Tbs) Cadbury Bournville cocoa
  • 142 ml (¼ pint) double cream

  • Two 20 cm (8-inch), shallow cake tins, greased and base-lined

For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool.

Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.

For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.

Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.

1 comment:

Haley McAdams said...

Hello Janna! This is really wonderful! I'm really eager to try this out!

Regards,
Haley McAdams
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