Sunday, 1 February 2015

Death by Chocolate Fudge Cake

Step 1
In a saucepan, heat up the following:
1 Cup hot water
1 ½ cups butter
½ cup cooking oil
4 Tablespoons Cocoa

Step 2
In a large bowl, sift
2 cups of flour
2 cups of sugar

Step 3
In a separate bowl add and mix well:
2 eggs
½ cup buttermilk
1 teaspoon Bicarbonate of Soda mixed with ¼ cup fresh milk
1 Tablespoon Vanilla Essence

Pre-heat oven to 180 deg. Celsius
Grease a large, deep, square baking tray or oval baking tray (use discretion for size of baking tray judging from the final cake mixture amount)

When ingredients in step 1, is melted, pour into step 2. Mix until smooth with a whisk (no electric mixer).  When the mixture is smooth, fold in the ingredients of step 3. Mix until smooth. Pour into greased baking tray and bake for 30 minutes.  At 25 minutes test cake with a skewer.  If the skewer comes out clean, remove the cake from the oven.  Cake must not bake too brown or dry. Pour homemade chocolate sauce over the hot cake in the baking tray and allow to cool. You may gently poke holes in the cake at various points to allow the sauce to sink in. Once cooled, cover with either cling wrap or tin foil to keep the moisture in.  Cake can be decorated at own discretion.

Homemade chocolate sauce:
6 Tablespoons butter,
3 tablespoons buttermilk,
4 tablespoon cocoa,
1 tablespoon vanilla essence,
¾ cups icing sugar

Add all ingredients in a saucepan and let it cook on very low heat (2 on the hob) whilst stirring continuously. This sauce can be prepared whilst the cake is baking. Sauce must be smooth and shiny.  You can double the ingredients if you wish to serve the sauce with other desserts.


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