Earlier this month we did a bake off challenge at work, and as normal our team left things until the last minute so we ended up theming our team bakes on Miniature Heroes (the overall theme was Heroes so it wasn’t that random!). We decided to make a number of bakes all with something from the chocolate box in them – so we had:
- Dairy Milk Caramel Shortbread
- Dairy Milk Chocolate Pops
- Creme Egg Brownies
- Twirl Chocolate Cake
- Chocolate Fudge Cake
I made the Chocolate Fudge Cake and thought I’d tell you how to make this easy peasy recipe here! I took inspiration from a recipe by Mary Berry, from her 101 cake and bakes cook book, but tweaked it slightly to give my own spin on things!
Serves – 12 people
Prep time – 15 minutes
Cook time – 35 minutes
- 120g of softened unsalted butter
- 175g of caster sugar
- 3 medium eggs
- 125g sifted self-raising flour
- 1 tsp of baking powder
- 50g of sifted cocoa powder
- 20ml of hot water
- 150g of milk chocolate
- 3 tbsp of apricot jam
- 200ml of double cream
- Start by greasing two 8 inch cake tins – make sure these are greased well, as the recipe is very soft when it is removed from the oven.
- Blend the butter and sugar in a bowl until creamy and gradually add the flour, baking powder and eggs until you have a smooth cake mixture. If it’s a little stiff you can also add a dash of milk too if needed.
- Mix the cocoa powder with the hot water into a paste and then stir into the cake mixture until well blended. (I used a processor at this point to ensure it was well mixed).
- Divide the mixture into the two cake tins and bake in the oven on 180 degrees for 25 minutes or until a cake skewer comes out clean when popped in the centre of the cake.
- Remove the cakes and allow to cool on wire racks.
- Warm the apricot jam in a small pan and spread onto the two inner sides of the cakes to be sandwiched together.
- Melt the chocolate in a heatproof bowl over some boiling water, being careful to not let the chocolate touch the water at any point. When almost melted add the cream and stir until you have a thickish chocolate mixture.
- Remove from the heat and allow for the chocolate to cool until nearly set – stir occasionally to avoid it setting completely.
- Spread the chocolate mixture on top of the jam sides and then sandwich these two sides together. Pour the remaining chocolate on the top of the cake and spread evenly across the top and sides using a palette knife.
Serve and enjoy!
Now just to show the rest of the office’s efforts here are a few more of the bake off entries!