Step-by-Step Cakes by DK Publishing

EVEVEVEVEVEVEVEVEV

V

EVEVEVEV

V

ERERERERERERERERERERERERERER

YDYDYDYDYDYDYDYDYDYDYDYDYYY

AYAYAYAYAYAYAYAYAYAYAYAYAY

Y

AYAYAAA

C C

CC

C C C C C

CCC

C

C

AKAKAKAKAKAKAKAKAKAKAKAKAK

ESESESESESESESESESESESESEE

Chocolate Fudge Cake

Everyone should have a chocolate fudge cake recipe, and this one is

a winner. The oil and syrup keep it moist, and the frosting is a classic.

BAKER’S TIP

The frosting used here is a real staple in my

kitchen, and can be used to finish so many

chocolate recipes. Leftovers that are slightly

old can be heated for 30 seconds in a

microwave, where the frosting will melt into

a rich sauce, and can be served with vanilla

ice cream for a delicious, quick dessert.

SERVES

6–8

40

MINS

30

MINS

8 WEEKS,

UNFILLED

Method

1 Preheat the oven to 350°F (180°C). Grease

the pans and dust with cocoa powder. In

a large bowl, sift together the flour, cocoa,

baking powder, and salt. Mix in the sugar.

2 Gently heat the corn syrup until runny and

leave to cool. In a separate bowl, using an

electric hand mixer or balloon whisk, beat

together the eggs, sunflower oil, and milk.

3 Whisk the egg mixture into the flour

mixture until well combined. Gently add the

syrup and divide the batter between the pans.

4 Bake the cakes in the middle of the oven

for about 30 minutes, until springy to

the touch, and a skewer inserted into the

middle comes out clean. Leave to cool in

the pans for a few minutes, then turn out

to cool completely on a wire rack.

5 To make the frosting, melt the butter over

low heat. Stir in the cocoa powder and cook

gently for a minute or two, then leave to cool.

Sift the confectioner’s sugar into a bowl.

6 Pour the cooled melted butter and cocoa

into the confectioner’s sugar and beat to

combine. If the mixture seems dry add the

milk, 1 tablespoon at a time, until you have

a smooth, glossy frosting. Leave to cool for

up to 30 minutes. It will thicken as it cools.

7 When thick, use half the frosting to fill the

cake and the other half to top it.

STORE This cake will keep in an airtight

container for 3 days.

Special equipment

2 x 8in (20cm) cake pans

Ingredients

(^2) ⁄ 3 cup sunflower oil, plus extra for greasing
¼ cup cocoa powder, plus extra for dusting
11 ⁄ 4 cups all-purpose flour
1 tsp baking powder
½ tsp salt
¾ cup light brown sugar
3 tbsp corn syrup
2 large eggs, at room temperature
(^2) ⁄ 3 cup milk
For the frosting
8 tbsp unsalted butter, at room temperature
¼ cup cocoa powder
(^3) ⁄ 4 cup confectioner’s sugar
2 tbsp milk, if necessary