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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 freezingSpecial equipment
8in (20cm) cake panMAKES
20–2535
MINS25
MINS4 WEEKS,
UNDIPPEDIngredients
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