Chocolate Fudge Cake
170g plain flour
1 tsp baking powder
1tsp bicarb of soda
140g castor sugar
140g oil ( I use rapeseed)
140g milk.
20g cocoa, sieved
60g golden syrup
2 eggs
1 tsp vanilla extract
Put all the ingredients into the TM bowl, liquid ones first and mix 30sec/ Speed 4.Pour into greased and lined 18cm sandwich tins (mine are 18cm x 4cm)
Bake @150c 25-30mins fan oven( in my oven it takes 35mins) Allow to cool in cake tins for 5 mins then turnout onto a cooling rack.
Wash and dry the TM bowl.
When cake is cold make Fudge Icing.
60g butter, cubed
2 tbsp water ( 15ml x2)
60g sugar.
Place these into the TM bowl and mix 50c/spoonspeed/1 minute or until the sugar is dissolved .Then add
140g icing sugar
20g cocoa, sieved
Mix 30sec/speed 4, stop, scrape down and mix 20sec/ speed 4
The mixture should be lovely and glossy.
Spread half for the middle of the cake and with the rest on top. Decorate with chocolate vermicelli, chocolate covered coffee beans or whatever.
You can then fight over the TM bowl!!
I've also made this using "Doves" gluten free plain flour and gluten free baking powder for a friend who is a Coeliac. It worked perfectly.
Member's commentsRoxyS - it is quite rich but oh, so nice. Even with not reading the recipe correctly and having to fix that problem, what a lovely cake - the texture was perfect and the taste wonderful. If I wasn't making it with my children in mind I would have a go at adding some grated orange rind and maybe replacing the water with orange juice in the icing to give it a jaffa type taste.
RoxyS - This time I used 50g of coconut oil and 90g of grapeseed oil in the cake. Blended it on 50C for 1 min then kept the temp at 50C for the rest of the mixing to ensure that the coconut oil didn't re-harden. I cooked it in a bundt tin and it cooked beautifully. The texture was more like what yours looked like Cornish Cream rather than my last effort. I used 20g of coconut oil and 40g of butter in the icing. Didn't want to overpower the taste of the cake. I added hot water from the kettle to soften the coconut oil and proceeded as per the recipe but for slightly longer. Decorated the cake with some shredded coconut.
Thought the cake might be a bit heavier due to the coconut oil but it was beautiful - texture was great, and the cake was light and tasted fantastic - better than my last effort I reckon.
Think this is my all time favourite chocolate cake recipe to date. I've also made it as little loaf cakes and muffins and they came out so beautifully.
Ceee - It is such a light, fluffy, bouncy cake! Basically fool-proof. The first batch I made I put in the oven, not realising that I was putting it into an oven that was effectively off (DS had switched on the light but not the temperature). I then switched on and it came out lovely! Iced with the mixture as well. It was rather a cold evening so the topping needed some coaxing. Made again two days later and iced with caramel and coffee mock cream and flake sprinkles! Both times this cake has been demolished within a day and a half.
Hally - Have just taken this out of the oven. Nearly 1 hour cooking time. Cant wait for it to cool so I can ice and eat.
Wonder - I made this in the two 8 inch tins as suggested and there was very little mixture and they only rose to about 1inch each. They look and smell beautiful but none of my TMX cakes seem to rise very much. I've checked my baking powder and bi carb and they are both within there use by. Could the height of the tins make a difference?
CC - Wonder, I use 7 inch cake tins(18cm) and they rise every time. My SIL makes them in 8 inch and they don't rise as much, so it's not your cake making ability.
Wonder - I think in future if I made 1.5 times the recipe it would be the right amount for the two tins.
VHJ - YUM YUM YUM. This cake is delish. Made 2 mixes yesterday - 1 in a slab tin then cut in half and sandwiched together and the other in my bunt tin. Used the slab tin as I only have 1 x 7" tin. Used the icing mix included with the recipe for the one sandwiched together and the chocolate ganache from the EDC for the other. I love ILB's Chocolate cake recipe but this on is definitely going to rival it. So light but moist. Thanks CC for a fabulous recipe.
Julie) - I did as Wonder did and did 1 ½ times the cake amount for my 2 x 20cm tins. I had to use SR flour as I didn't have enough plain, so left out the baking powder and as you can see the cake rose perfectly and in fact I'll probably just use SR flour next time.
The cake is lovely and moist, my family thought it was wonderful. I didn't decorate it as such this time but I wanted to show how lovely the cake itself is. Thanks Cornish for a great recipe.
