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Double choc fudge cake with white chocolate buttercream
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Take indulgence to another level with this double chocolate cake recipe. It's perfect as a birthday cake, party cake or simply afternoon tea
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Serves: 8
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Total time: 50 mins
(plus cooling time) -
Skill level: Bit of effort
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Costs: Mid-price
Ingredients
Store your cake in an airtight container in the fridge to keep it fresh for longer
- 150g unsalted butter, at room temperature
- 150g light muscovado sugar
- 40g cocoa, sifted
- 150g self raising flour
- 1tsp baking powder
- ½tsp bicarbonate of soda
- 2 medium free range eggs
- 1tsp vanilla extract
- 142ml soured cream
- 2tbsp golden syrup
For the buttercream:
- 200g white chocolate
- 280g unsalted butter
- 280g icing sugar
- 1tsp vanilla extract
For the chocolate curls:
- 100g white chocolate
- 100g dark chocolate
Method
- Heat the oven to 180C/mark 4/ Fan 160C. Grease and base-line 2 x 18cm sandwich tins. Beat together the butter and sugar until pale. In a separate bowl sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt, mix well. Add to the creamed butter and sugar.
- In a measuring jug whisk together the eggs, vanilla extract, soured cream and syrup. Pour over the dry ingredients and beat altogether.
- Divide the mixture equally between the tins. Bake in the oven for 20-25 minutes until springy. Leave to cool for a few minutes in the tins, then transfer to cooling racks to cool completely.
- For the buttercream, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. In a large bowl, beat the butter and icing sugar together until creamy. Beat in the chocolate and vanilla extract.
- For the chocolate curls, melt the white and dark chocolates separately as above, then pour each on to a small plate, leave to cool until firm but no completely solid, then using a peeler or sharp knife, run the blade over the chocolate to make a curl, transfer to a lined plate and chill in the fridge until ready to serve.
- When you’re ready to serve, transfer one of the cakes to a serving platter, spread ¼ of the buttercream on top, then top with the other cake. Then use the remaining buttercream to ice the top and sides of the cake. Top with the chocolate curls.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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