Chocolate Fudge Cake


Chocolate Fudge Cake
(adapted from Nigella Lawson)
400g plain flour
250g golden caster sugar
100g light brown muscovado sugar
50g cocoa powder
tsp baking powder
tsp bicarbonate of soda
½ tsp salt
large eggs
142ml sour cream
tbsp vanilla extract
175g unsalted butter, melted and cooled
125ml sunflower oil
300ml cold water

Preheat the oven to 180°C. Butter and line the bottom of two cake tins. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl whisk together the eggs, sour cream and vanilla until blended. Beat together the melted butter and oil until just blended, then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. Bake the cakes for 50-55 minutes, or until a skewer comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.

Chocoate Fudge Icing
175g dark chocolate (70%)
250g unsalted butter, softened
275g icing sugar, sifted
tbsp vanilla extract

Melt the chocolate in the microwave for approximately 2-3 minutes on medium. In another bowl beat the butter until it's soft and creamy and then add the sieved icing sugar and beat again until everything's light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth. 

Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides. Decorate with grated white chocolate.