Monday 9 September 2013

Chocolate Fudge Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Chocolate Fudge Cake. It is the ultimate decadent dessert, and perfect for a special occasion. If you're a big chocolate fan, then this is the cake for you. Please excuse my photo of the end cake and its icing, as I was in a bit of a rush - sorry! This cakes tastes way better than I've made it look!

A Simple List of Ingredients:

1. Sugar
2. Butter
3. Eggs
4. Plain Flour
5. Baking Powder
6. Cocoa Powder
7. Ground Almonds
8. Golden Syrup 
9. Milk
10. Plain Chocolate
11. Dark Brown Sugar

Bismillah, let's start!

First, make the fudge icing. This should be done first as it needs to set in the fridge.
Melt eight ounces butter in a saucepan.

Add eight ounces plain chocolate, broken in pieces.

Stir until the chocolate has all melted.

Add two ounces dark brown sugar and four tablespoons milk, and stir until combined. Make sure the sugar has all dissolved.

Pour the sauce into a bowl, and chill in the fridge while you make the cake.

To make the chocolate cake, place six ounces sugar into a bowl.

Throw in six ounces softened butter.

Beat with a mixer or by hand until pale and creamy.

Take three eggs.

Crack each egg in to the bowl, and beat it in ...

.. until all three eggs have been added and beaten in.

Sieve in six ounces plain flour.

Along with 1 and 1/2 ounce cocoa powder, and 2 teaspoons baking powder.

Stir until combined.

Throw in 1 and 1/2 ounce ground almonds.

Squeeze in three tablespoons golden syrup.

Mix until just combined. The mixture should have a dropping consistency, meaning that it drops easily from the spoon.

If it's not like that, then mix in a few drops of milk until it is.


Divide the mixture between two greased and lined sandwich tins.
Bake in a preheated oven at Gas Mark 4 for 30-35 minutes.

Once baked, remove from the tins and allow to cool completely.

By now, the fudge should have set and be easy to spread.

Spread about 1/3 of the fudge onto one cake.

Place the second cake on top, and cover with the remaining icing.

Spread the icing onto the sides and top of the cake. Chill in the fridge before serving! Serve is small portions - this is a rich and decadent cake!!


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