Bonnie's Chocolate Fudge Cake
Ingredients
Cake Ingredients:
- 175g butter/baking spread
- 175g caster sugar
- 155g self-raising flour
- 30g cocoa powder
- 3 eggs
- 100ml coffee (this is to enhance the chocolate flavour, you can’t taste the coffee)
Icing Ingredients:
- 250g icing sugar
- 30g cocoa powder
- 140g butter/baking spread
Chocolate Drip (optional):
- 60ml double cream
- 30g milk chocolate
- 20g dark chocolate
This decadent Chocolate Fudge Cake recipe is brought to us by Bonnie (@bakedbybon) for our Easter collab with Montezuma's Luxury Chocolate. Made using our Self Raising and Montezuma's Easter treats, this has to be tried to be believed!
- Baker: Bonnie
- Makes: 1 cake (serves 8-10)
- Prep time: 10 minutes
- Bake time: 25 minutes
- Flours used: Cotswold Self Raising Flour
Method:
- In a large bowl, mix together the sugar and butter/baking spread, then mix in the eggs
- Sift in the self-raising flour and mix together
- In a separate bowl, mix together the cocoa powder and coffee, then add into the cake mix bowl and mix together
- Grease and line 2 x 6 inch cake tins, then pour the mix in
- Preheat your oven to 170C (fan) and bake the cakes for 25 mins (or until a toothpick comes out clean from the centre)
- Leave to cool completely then level the tops of the cake with a knife
- Mix together the buttercream ingredients and spread on top of one cake
- Place the other cake on top and spread the rest of the icing on the sides and top of the cake
- If making a chocolate drip, heat the double cream in a saucepan until boiling, then pour over the chocolate in a heatproof bowl
- Mix together to combine and then pour over the cake
- Decorate with Montezuma’s Chocolate Peanut Butter Eggs and Chicks!
A massive thank you to Bonnie for this terrific Chocolate Fudge Cake recipe - you can find more great bakes by Bonnie on her Instagram: @bakedbybon.
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