A really good fudgy chocolate cake is generally hard to beat for most cakey requirements and when I’m in the mood it seems to satisfy the chocolate, sugar and fat cravings all in one go. I know this recipe inside out now as I’ve come back to it so many times – it’s very straightforward and can be put together within an hour ( if you account for cooling times )
It’s quite moist for a cake but definitely not in torte territory. Fudgy is the best word I can come up with to describe it. Slightly halva-ish and gooey but with lots of texture and slightly chewy outer edges. Anyway here it is.
PREPARATION TIME 20 MINS
COOKING TIME 20-25 MINS
ASSEMBLY TIME 15 MINS
TOTAL TIME 60 MINS
8 – 10 PORTIONS
INGREDIENTS – cake mix
250g soft brown sugar
200g dark chocolate
2 tbsp cocoa
2 tbsp tahini
200g ground almonds
1-2 tbsp kahlua OR double espresso
milk to soften mix.
INGREDIENTS – topping
200g dark chocolate
75ml double cream
1 dessertspoon runny honey
single shot of espresso coffee
METHOD – cake mix
1. pre-heat oven to 160C
2. grease and flour 2 x 8in diameter loose-bottom cake tins.
3. cream together butter and sugar
4. mix in the eggs.
5. melt the 200g of choc in oven for 5 mins and mix in.
6. add tahini, cocoa and kahlua/coffee
7. add ground almonds
8. mix it all up well until well consolidated and smooth.
9. add a little milk if necessary to soften mixture if too stiff.
10. divide mix between two tins and bake for approx 20 minutes or until knife comes out with slight snagging and stickiness. Do Not Over Cook! – it will become too biscuity otherwise.
11. Once cooked and removed from oven, leave to cool for about 15 mins before turning onto wire rack. Once the cake is completely cool ( maybe 1 hour ) you can start on the topping.
METHOD – Topping
1. melt the remaining half of the chocolate either in the oven or over a pan of boiling water.
2. mix the cream into the choc until smooth.
3. mix in the honey and kahlua/espresso until all is smooth and well mixed.
4. the topping mix should be runny and silky with a smooth consistency.
5. using a large palette knife, cover one surface of one cake with the mix quite thickly – using around 25% of the overall topping.
6. put the halves together and pour half of the remaining mix over the top of the cake and with palette knife again, smooth out topping in a circular motion and cover as much of the top and sides of the cake as possible as evenly as possible. Continue with the remaining topping and try to get the surface evenly coated, smooth and glossy.
7. Put the cake somewhere cool for the topping to solidify. This may take a couple of hours. If possible ( may be difficult ) wait a day before eating for maximum fudgyness.
That’s it! (Matthew)