How to make Chocolate Fudge Cake - The chocolate fudge makes this cake extra special.
This recipe is from the book Cakes and Bakes.
Main Ingredients : Dark Chocolate (डार्क चॉकलेट), Refined Flour
Cuisine : Fusion
Course : Desserts
Chocolate Fudge Cake Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
For more recipes related to Chocolate Fudge Cake checkout Grilled Dark Chocolate Sandwich, Choconut Fudge, Cookie Ice Cream, Chocolate Truffles . You can also find more Desserts recipes like Rajgira Kheer, Mango Chocolate Custard, Oats and Dates Gujiya - Diwali Special, Orange Custard.
Prep Time : 26-30 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chocolate Fudge Cake Recipe
Dark Chocolate 115 grams
Refined Flour 1 cup
Refined flour (maida) 1 1/4 cups
Baking powder 1 1/4 teaspoons
Quail softened 150 grams
Vanilla essence 1 teaspoon
Eggs beaten 3
Hung yogurt 2/3 cups
Chocolate curls to decorate
For icing
Dark chocolate chopped 115 grams
Unsalted butter 60 grams
Powdered sugar 1 cup
Hung yogurt 6 tablespoons
Method
Step 1
Preheat the oven to 190ºC/375ºF/Gas Mark 5. Grease an eight-inch round sandwich cake tin and line the base with greaseproof paper. Sift the flour and baking powder together and set aside. Melt the chocolate in a heatproof bowl, or in a pan over a pan of simmering water.
Step 2
Alternatively, melt the chocolate in a bowl in a microwave oven on HIGH for one minute. Cream the butter with the sugar until light and fluffy. Beat in the vanilla essence, then gradually add the beaten eggs, beating well after each addition.
Step 3
Stir in the melted chocolate and hung yogurt evenly. Fold in the flour. Pour the batter into the prepared cake tin and bake for twenty to twenty five minutes, or until firm to the touch. Turn out onto a wire rack to cool. When completely cold, cut the cake in half horizontally.
Step 4
To make the icing, melt dark chocolate as above. Stir in the powdered sugar and hung yogurt. Stir the mixture with a rubber spatula until smooth; beat until the icing begins to cool and thicken slightly.
Step 5
Use about a third of the mixture to sandwich the cooled cake halves. Working quickly, spread the remaining icing over the top and decorate with chocolate curls.
