Chocolate fudge cake
Time: 30 minutes plus 25 minutes baking
It was James’ birthday this weekend, and the kids were desperate to make him a chocolate cake. We’ve made one for him before but it was a wee bit complicated so I wanted to try an easier recipe that the kids could do it themselves.
The recipe we chose was this simple chocolate fudge cake recipe from Mary Berry’s Baking Bible. It was as easy as cakes can get really, as you mix everything together in one bowl. The cake itself is tasty, moist and fudgy but not too rich. It’s nice and plain so lends itself to some decoration if you’re making it for a special occasion – we used a large tube of Smarties.
50g (½ cup) cocoa powder
6 tbsp boiling water
3 eggs (large)
175g (1 1/3 cup) self-raising flour
1 tsp (rounded) baking powder
100g (½ cup) softened butter
275g (1 1/3 cup) caster sugar
For the icing
3 tbsp apricot jam
150g plain chocolate
150ml double cream
Preheat your oven to 180C/160C Fan /350F. Grease 2 x 20cm (8 inch) round cake tins, and line the bases with baking paper. We usually draw round the base with a pencil onto the paper and cut it out from there.
Mix the cocoa powder and water.
Get your kids to measure the cocoa powder into a small bowl, then carefully spoon in the water. Give it a good mix until you have a nice chocolate paste. Add it to a large mixing bowl or free standing mixer.
Add all the cake ingredients
Get your kids to measure the flour (175g), sugar (275g) and baking powder (1 tsp) and add them to your mixing bowl.
Measure the butter, and if it’s not already soft, give a blast in the microwave for a few seconds to soften it. Add it to your bowl.
Get your kids to crack the 3 eggs into a separate small bowl just in case any egg shell goes in, then add them to your mixing bowl.
Using a hand mixer or the paddle attachment of your mixer, beat everything together until you have a nice smooth cake batter.
Divide the batter in between your prepared cake tins and, using a spatula smooth the cake mix flat.
Bake the chocolate fudge cake
Pop your cakes in the middle shelf of your oven for around 25 minutes. They’re ready when they have risen, and if you gently press the top of the cake down with your finger it should spring back.
Remove the cakes from the oven and leave to cool for a few minutes before turning them out and leaving them to cool completely on a wire rack.
Make the chocolate icing
While the cake is baking, make the icing. Get your kids to break the chocolate into pieces and pop them in a heatproof bowl. Add the cream. Put the bowl over a pot of simmer water and leave the chocolate to melt into the cream, stirring occasionally.
Once the chocolate has melted completely, leave it to cool and thicken. It’s ready to use when it’s almost set.
Arrange the chocolate fudge cake
Warm the apricot jam and spread it over the top of one of your cakes.
Get your kids to help you spread half the chocolate icing on top of the apricot then sandwich the two cakes together.
Spread the remaining chocolate icing on top, and decorate. We used Smarties as my kids love picking the chocolate off the top of the cake, but it would work equally well with any other chocolate or with raspberries/strawberries.
Serve and enjoy
This month we’re sharing our recipe with: