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1 Preheat the oven to 350°F (180°C). Grease the
pan and line with parchment paper.
4 Sift together the flour, cocoa, baking
powder, and salt and mix into the cake batter.
7 Check the cake is cooked; a skewer inserted
should emerge clean. Turn on to a wire rack.
2 With an electric hand mixer, cream the
butter and sugar until fluffy.
5 Mix in enough milk to loosen the batter
to a dropping consistency.
8 When the cake is cool, process it in a food
processor until it resembles bread crumbs.
3 Beat in the eggs one at a time, beating well
in between each, until smooth and creamy.
6 Pour into the pan and bake for 25 minutes,
until the top is springy to the touch.
9 Add the frosting and blend together
to a smooth, uniform color.
Chocolate Fudge Cake Balls
These are the new “it” cakes. Deceptively simple to make, packaged or leftover cake can also be used.
Chilling time
3 hours, or 30 mins freezing
Special equipment
8in (20cm) cake pan
MAKES
20–25
35
MINS
25
MINS
4 WEEKS,
UNDIPPED
Ingredients
7 tbsp unsalted butter, softened,
or soft margarine, plus extra
for greasing
(^1) ⁄ 2 cup sugar
2 large eggs, at room temperature
(^2) ⁄ 3 cup all-purpose flour
(^1) ⁄ 4 cup cocoa powder, plus extra
for dusting
1 tsp baking powder
(^1) ⁄ 4 tsp salt
5 tbsp milk, plus extra if needed
(^1) ⁄ 2 cup (6oz) store-bought chocolate
fudge frosting (or use recipe for
Chocolate Fudge Cake frosting,
page 46)
10oz (250g) chocolate coating bark
2oz (50g) white chocolate