Magpie Anthology

Quick Chocolate Fudge Cake

This is quite possibly the best chocolate cake you will ever taste. Thank you neighbour Cherry for the recipe!

INGREDIENTS

100gms pecan halves or hazlenuts

100gms plain flour

1 teasp baking powder

!/2 teasp bicarb of soda

75gms dark chocolate

2 tblsp cocoa powder

200gms light brown sugar

100ml hot black coffee

2 large eggs

175gms butter softened

125ml soured cream

Icing

75gms dark chocolate

25gms butter

3 tblsp icing sugar

2 tblsp black coffee

1 traybake tin  25.5 x 20.5 x 5cm  greased and base lined

Pre heat oven to 160C  gas 3

Arrange nuts in the base of the tin

Sift flour, baking powder and bicarb, set aside

Break chocolate and put in food processor with cocoa and 100gms of the sugar, whizz until sandy looking texture

With machine running, pour in hot coffee and process until chocolate has melted

Add eggs and rest of the sugar, scrape down the sides and add the butter, process for a minute

Add sour cream and flour mixture, process until streak free

Pour mixture into tin on top of the nuts, bake for about 45mins or until the sides start to shrink away from the tin and a skewer comes out clean.

Remove from the oven, using a knife, loosen the sponge but leave in the tin until cool. When cold turn out so the nuts are on the top of the cake.

To make the icing, put the chocolate into a small heavy based pan with the butter, icing sugar and coffee, On lowest setting heat and stir until smooth. Remove from the heat and leave until thick enough to spread. Cover the top of the cake and leave to set before cutting.

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