Chocolate Fudge Cake

Last week was my brother’s birthday, so I asked him what cake he wanted. ‘Chocolate. Chocolate fudge cake!’. I knew the perfect recipe to use, Lilly Higgins’ recipe from her book Make Bake Love. I had made it almost exactly a year ago but never posted it up here! It’s unusual in the sense that it uses yoghurt, it makes it quite a dense cake but it’s very moist. For me though the star is the buttercream icing, very chocolately and delicious!

Chocolate Fudge Cake

Adapted from Lilly Higgins’ Make Bake Love

Ingredients

125g dark chocolate, chopped

200g Demerara sugar

180g butter, softened

3 eggs

180g plain flour

1 tsp baking powder

225ml natural yoghurt (I used vanilla flavoured)

1 tsp vanilla essence

Chocolate buttercream

55g butter, softened

230g icing sugar

40g cocoa powder

5 tbsp milk

Half tsp vanilla essence

Method

1. Preheat oven to 180. Butter and flour sandwich tins.

2. Melt the chocolate (either in microwave or over a double boiler) and leave to cool slightly

3. Beat the sugar and butter in a separate bowl. Add the eggs one at a time, mixing well after each addition.

4. Sieve the flour and baking powder together. Mix gently. Add the yoghurt, vanilla and melted chocolate. Fold in gently.

5. Divide the batter evenly and make a slight hollow in the centre (this will help the cake raise evenly and make sure there’s no peak in the middle. If there is, once the cake has cooled you can cut the cake with a serrated knife to level it off).

6. Bake 25-30 minutes. Leave to cool on a rack and sandwich together with one half of buttercream. Spread remaining on top.

7. Beat the butter with half the sugar. Add remaining sugar, the cocoa, milk and vanilla and mix.