Chocolate Cake with Fudge Frosting
I made this cake with the boys last week and it got so much attention on Face Book, I thought it might be nice to write a blog post about it, hope you enjoy!
Just the thought of a slice of chocolate cake brings back so many happy childhood memories for me. My mother made the best chocolate cake ever, full stop!
Every Sunday evening was “afternoon tea” for the Alison’s, my mother would make pies, scones, fresh sandwiches, a mix of desserts, but the highlight was always her chocolate cake. With one bite of this decadent, moist cake with chocolate frosting, every single person around the kitchen table would comment, “that is the best chocolate cake in the world”. I would ask my mother for the recipe and she would smile and say the recipe is made out of love.
I’m not even going to try and beat her culinary expertise in this area, so I’ve come up with my own version.
I normally make one cake or dessert a week for the boys. We don’t normally eat a lot of sugar or white flour, but one treat a week still makes my healthy list of foods. If nothing more for the sense of happiness CAKE brings to the table. I’m all about moderation in life, so roll up your selves and indulge in the art of happiness in the kitchen and make a chocolate cake fit for the whole family made from love. Enjoy!
Chocolate Cake with Fudge Frosting
Serves 10 & 12
Ingredients:
1 cup brown sugar
1 cup soft butter
1 cup self-rising flour
2 tablespoons cocoa powder
3 eggs (free range if possible)
For the frosting: (Chef tip make the day before if possible)
½ cup brown sugar
1x 7oz can of evaporated milk
7oz heavy cream (I used the empty can to measure out the cream)
1 cup dark chocolate chips (55% cocoa solids)
2 tablespoons butter
Pre-heat oven to 325’F. Grease and line two shallow 8 inch cake tins with baking parchment.
Place the sugar and butter into a mixing bowl and beat until soft. Add the flour, cocoa powder and eggs, beat until well combined.
Now divide the mixture and spread it evenly in the prepared tins and bake on the center shelf of the oven for about 30-35 minutes or until springy in the center. Remove from the oven.
After 2 minutes, turn the cakes out on to a wire cooling rack and strip off the base papers. Leave to cool while you make the chocolate filling and topping.
Combine the sugar, cream and evaporated milk in a heavy saucepan. When the sugar has dissolved and the mixture comes to the boil, keep the heat very low and simmer for 5 minutes without stirring.
Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter. Transfer the mixture to a bowl and, when it is cool, cover it with plastic wrap and chill for about an hour to allow the mixture to thicken.
Once cooled, remove the plastic wrap and beat again, then spread half on one sponge, placing the other one on top. Use the rest to spread over the top and sides, cut and serve.