American fudge cake from Anon

kids can help can make in advance
Category
Cake and dessert recipes
Serves6
Prep time 35 mins
Cook time1 including icing hours

Mumsnetter ratings

based on (2) reviews
Ease of finding ingredients 9
Ease of cooking6
Success with kids9.5
Success with adults10
Overall Mark 9

Ingredients

FOR THE CAKE:
125g/4oz butter
225g/8oz dark soft brown sugar
2 eggs
142 ml/¼ pt soured cream
175g/6oz plain flour
5 ml/1 tsp baking powder
2.5 ml/½ tsp bicarbonate of soda
50g/2oz Cadbury Bournville cocoa

FOR THE FILLING:
40 ml/2 tbsp Cadbury Bournville cocoa
125g/4oz butter
150g/5oz icing sugar, sieved
Vanilla essence

FOR THE FROSTING:
200g bar of Cadbury Bournville chocolate
40 ml/2 tbsp Cadbury Bournville cocoa
142 ml/¼ pt double cream

Two 20 cm (8-inch), shallow cake tins, greased and base-lined

Handy Hint

served with whipped cream or ice cream mmm delicious

Method

For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage).

Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC/375ºF for 30–35 minutes, until cooked. Turn out on to a wire tray to cool.

Make the filling by mixing the cocoa with 40 ml (2 tbsp) of boiling water, to make a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.

For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.

Mumsnetter Reviews

From: Carmenere on Mon 19-Jan-09 17:07:00 Overall rating: 10.0
This is a GREAT recipe. I didn't have 8in tins so I just use one 11in and cooked it at a slightly lower temp for 35 mins. I split the cake in two and so I had just two layers as opposed to the four I would have had if I had made 8in cakes but it still looks fantastic. Oh and I used creme fraiche for the topping instead of double cream.
From: Anon on Tue 14-Oct-08 14:18:44 Overall rating: 7.2



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