Last weekend I made some Chocolate Fudge Cake for my boyfriend’s birthday and it went down a treat with him, and also my housemates who were also on hand to help get through it! After watching another episode of Rachel Allen’s Cake Diaries TV show, I decided I had to try her recipe. I think I’ll probably end up buying the Cake Diaries book as the recipes I have tried from the show so far have been great and uncomplicated!
Rachel’s recipe is for a very larger cake (serves 12), but I halved the ingredients to make a loaf sized fudge cake, though a round tin would be great too. My mum used to buy a loaf of Chocolate Fudge Cake from a stall in the Coal Quay market in Cork when we were younger, so I had a nostalgic gravitation towards the idea of a loaf.
This is a foolproof recipe. I can say this with certainty, as I accidently added the melted chocolate two steps to early and my egg whites didn’t whip properly and it still was delicious! It’s great hot from the oven with creme fraiche and orange zest, and just as good a day or two later with a cup of tea. It’s very moist and so keeps well. Why not give it a go tonight for your special Valentine?!
110 g dark chocolate broken into bits
115 g butter
160 g caster sugar
3 eggs separated
100 g ground almonds
35 g plain flour
1/2 tsp baking powder
1 tsp vanilla extract
Pinch of salt
For the icing
140 g icing sugar
50 g cocoa powder
60 g butter
85 g caster sugar
1. Preheat the oven to 160C and butter and line a loaf tin.
2. Melt the chocolate in a bain marie and set aside when melted. Cream the butter until soft. (You’re meant to do these separately but I added the butter to the melted chocolate and it still worked!)
3. Add the sugar to the butter and beat until light. Beat in the egg yolks one at a time. Mix in the ground almonds and the melted chocolate, followed by the flour, baking powder and vanilla.
4. Tip the egg whites into a separate bowl, add a pinch of salt, and beat until stiff but still smooth in appearance careful not to over-beat. Fold the egg whites into the cake mixture and then pour the mixture into the prepared tin. (If you like me, don’t manage to whip your eggs whites properly, don’t worry, the cake will still be delicious!)
5. Bake for about 1 hour or until a skewer inserted into the centre of the cake comes out clean but moist. Leave in the tin for 20 minutes before carefully transferring to a serving plate to cool down fully.
6. For the icing: Sift the icing sugar and cocoa powder into a mixing bowl. Throw the butter, caster sugar and 50ml water in a saucepan and melt over a medium heat. Stir all the ingredients together until the butter is melted and the sugar has dissolved, then pour into the dry ingredients and mix together well.
7. When the cake has cooled, pour over the icing, allowing it to drizzle down the sides. Serve with creme fraiche or cream with some orange zest or toasted almonds!