FOOD | WEEKEND
C H O C O L AT E & R A S P B E RRY
FUDGE CAKE
Serves 16
Takes 1 hr 15 mins plus cooling
and setting
Cost per serve 60p
200g unsalted butter, diced, plus
extra for greasing
200g dark chocolate (54% minimum
cocoa solids), broken into pieces
120g soft light brown sugar
120g golden caster sugar
3 large eggs
100g 50% less fat crème fraîche
250g self-raising flour
½ tsp baking powder
3 tbsp cocoa powder
To decorate
75g dark chocolate (minimum 54%
cocoa solids), finely chopped, plus
75g extra to make curls (optional)
150g unsalted butter, at room
temperature
300g icing sugar
3 tbsp cocoa powder, plus extra
for dusting
2-3 tbsp semi-skimmed milk
50g raspberry jam
125g fresh raspberries
100g white chocolate spread
pink food colour gel
a pan of barely simmering water,
stirring occasionally until melted.
Remove from the heat and set
aside to cool for 10 mins.
5 Meanwhile, whisk together the
butter, icing sugar and cocoa
powder in a large bowl with an
electric whisk for 2-3 mins until light
and fluffy. Add the cooled melted
chocolate and milk, then whisk for
2-3 mins more until smooth.
6 Spoon the icing into a piping bag
fitted with a large nozzle, then start
piping from the outside edge of one
of the upturned sponges in a spiral
to the centre. Smooth with a palette
knife, then pipe a second layer
around the edge to make a border.
7 Stir the jam to loosen, then spoon
into the centre of the cake and
spread up to the border. Scatter
with 50g raspberries, then top with
the second sponge. Starting at the
base, pipe around in a spiral to
cover the sides and top of the cake.
Smooth the icing evenly with a
palette knife.
8 Put the chocolate spread in a
microwaveable bowl and stir in food
colour to reach your desired colour.
Microwave for 30 secs, stirring
halfway, to melt. Spoon the pink
chocolate on top of the cake, using
the back of the spoon to help it drip
down the sides. Chill for 1 hr
to set, then top with 75g
raspberries and dust with
cocoa powder.
9 If making the
chocolate curls, melt
75g chocolate as in
1 Preheat the oven to gas 4, 180°C,
fan 160°C. Grease and line 2 x 20cm
cake tins with baking paper. Melt the
butter and chocolate in a heatproof
bowl over a pan of barely simmering
water. Remove from the heat.
2 Add the sugar to the chocolate
and whisk with an electric whisk for
2 mins. Add the eggs and crème
fraîche and whisk for 2 mins more
GET
until smooth and combined. Fold in
AHEAD
the flour, baking and cocoa powders;
whisk for 1 min until just combined.
3 Divide the batter between the
Store the cake
tins and bake for 30-35 mins until
in an airtight
a skewer inserted in the centre
container in
comes out clean. Leave to cool for
a cool, dark
10 mins in the tins, then transfer to
place for up
a wire rack to cool completely.
to 5 days.
4 For the decoration, melt 75g
chocolate in a heatproof bowl over
44
step 1. Spread evenly over a baking
sheet and leave to set. Holding
both ends of a large sharp knife,
carefully drag it horizontally
towards you over the chocolate
to create curls. Transfer to a plate
and chill to harden before arranging
on the cake.
Each serving contains
Energy
2336kJ
558kcal
28%
Fat
Saturates
Sugars
Salt
30g 16g 55g 0.3g
42% 82% 61% 5%
of the reference intake. See page 105.
Carbohydrate 71g Protein 6g Fibre 1g
MAKE OUR EASTERTHEMED COVER
Swap the raspberry topping
for Easter treats. We stood a
chocolate bunny on our cover
cake, filled Easter egg halves
with mini eggs and scattered
crumbled chocolate to finish.
