Turns out if you make a cake for work, the family also wants a cake. So I decided to make this chocolate fudge cake filled with white chocolate buttercream, topped with a dark chocolate fudge icing and topped with fresh raspberries. The raspberries cut through the richness of the chocolate cake perfectly (bake-off intro inspiration right here!).
Serves 12 or more
225g soft spread
225g dark/plain chocolate
450g caster sugar
4 medium eggs
150ml sour cream
250g plain flour
1 and 1/2tsp baking powder
40g cocoa powder
50g soft spread
175 icing sugar
100g white chocolate
200g dark/plain chocolate
50ml double cream
40g golden syrup
200g soft spread
250g icing sugar
Raspberries, to decorate
1.Preheat the oven to 160°C/gas mark 3. Grease and line 2 8inch round loose-bottom cake tins with greaseproof paper circles.
2.Melt the butter, chocolate, sugar and milk in a large saucepan until smooth and glossy. Leave to cool slightly (5 minutes).
3.Whisk the eggs and sour cream in a jug. Combine with the chocolate mixture in a large mixing bowl.
4. Sieve over the flour, baking powder and cocoa powder. Use a whisk to combine thoroughly.
5.Divide the mixture evenly into the prepared tins and bake in the preheated oven for 1 hour and 20 minutes or until a skewer comes out clean, the sponge is well risen and cracked slightly.
6.Leave to cool on a wire rack.
7.To make the buttercream, beat the butter and icing sugar together in a large mixing bowl. Then add in the milk. Melt 50g of the chocolate in the microwave (30 second bursts to avoid burning) and roughly chop the other 50g. Add into the icing and whisk with an electric hand mixer.
8.To make the fudge icing, put the chocolate, cream and golden syrup into a medium sized saucepan. Heat until melted, stirring occasionally. Leave aside to cool.
9.In the meantime, beat the butter and icing sugar in a mixing bowl with a metal spoon. Add in the chocolate mix and whisk with an electric hand mixer until smooth and thicken.
10.Once cool, remove the cakes from the tins and place one onto a cake stand/plate. Spread the buttercream in the middle and sandwich the cakes together.
11. Spread the fudge icing all over the cake using a palette knife to smooth the sides.
12. Decorate the cake with the fresh raspberries and store in the fridge for up to 6 days.