Chocolate cake with fudge icing

When I make the monthly cakes for work, I make sure to make a chocolate cake each time as you can never get tired of chocolate.

This very popular cake courtesy of Fiona Cairns is made with dark muscovado sugar giving it a depth in flavour and it almost has an ‘earhty’ taste to it. The fudge icing is more toffee like in flavour, and the two works very well together.

I followed the instructions below, but my icing as already thick, so whipping it made it into a frosting, which I spread in between the two cakes – lovely too. Which ever method you choose for the icing, it will taste the same, i.e. delicious.

Chocolate cake with fudge icing, serves 8

After Fiona Cairns’s recipe.

175g unsalted butter, softened, plus more for the tin

100g chocolate (50-60% cocoa), finely chopped

200g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

100g ground almonds

275g dark muscovado sugar

1 tsp vanilla

3 eggs, lightly beaten

150ml buttermilk


90g chocolate (50-60% cocoa), broken into pieces

40g unsalted butter, softened and diced

1 tbsp golden syrup

2 tbsp dark muscovado sugar

150ml double cream

Preheat the oven to 180ºC. Butter 2 x 20cm round sandwich tins, and line the bases with baking parchment.

Place the chocolate in a bowl and pour over 120ml just-boiled water. Stir until melted, then set aside to cool.

In a bowl, sift together the flour, baking powder and bicarbonate of soda, then stir in the ground almonds. In the bowl of an electric mixer (or in a bowl with an electric hand whisk), cream together the butter and sugar until very light and fluffy. Add the vanilla extract to the eggs. With the whisk running, very slowly add the egg mixture to the butter and sugar, adding 1 tbsp of the flour during the process to prevent curdling, then add the melted chocolate and the buttermilk.

Fold in the remaining flour very gently and divide the mixture between the tins. Bake for 30-35 minutes, or until firm to the touch. Leave for a minute or two in the tins before turning out on to a wire rack. Remove the papers and leave until absolutely cold.

To make the icing, melt the chocolate and butter in a bowl suspended over gently simmering water. Make sure the base of the bowl does not touch the water. Remove the bowl from the heat, then stir in the syrup and sugar and, lastly, gradually pour in the cream until all is well blended and smooth. Allow to cool completely, then whisk until it thickens. Spread half on the base of one cake. Sandwich the two cakes together, then spread the remaining icing on top.


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