8IN ROUND CAKE PAN RECIPES
CHOCOLATE FUDGE CAKE RECIPE - BBC FOOD
This fantastically easy chocolate fudge cake is rich, moist and treacly with a glossy ganache finish.
Provided by BBC Food
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 10-12
Number Of Ingredients 19
Steps:
- Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.
- Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.
- Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
- Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.
- Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch.
- Remove the cakes from the oven and set aside to cool completely.
- Meanwhile, for the chocolate fudge icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)
- Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).
- For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.
- To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins.
- Spread the fudge buttercream over the top of one of the chocolate cakes, then carefully top with the other cake.
- Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices.
EASY CHOCOLATE CAKE RECIPE - BBC FOOD
Our really easy chocolate cake recipe is perfect for birthdays. It’s so moist and fudgy and will keep well for 4–5 days. For buttercream quantities, instead of ganache, use our cake calculator. Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.
Provided by Rachel Manley
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
- For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
- Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
- Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
- Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
- For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.
- To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
- Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
- Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
Nutrition Facts : Calories 477kcal, CarbohydrateContent 56g, FatContent 25g, FiberContent 2.5g, ProteinContent 6.5g, SaturatedFatContent 10.5g, SugarContent 40g
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Category Easter, Mother's Day, baking
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Calories 759 calories per serving
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