CHOCOLATE FUDGE LAYER CAKE RECIPES

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Line 2 x deep 20cm springform cake tins with baking paper. Stir together the flour and cocoa in a bowl. Melt the chocolate, sugar and butter with 100ml water in a pan until smooth, then leave to cool.
• Once cooled, transfer to a mixing bowl and whisk in the eggs one by one until combined, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined.
• Divide the batter between the cake tins and bake for 30 minutes or until a skewer poked into the middles comes out clean. It may crack a little on top but this will be covered by the icing. Leave to cool.
• To make the buttercream, use electric beaters to whisk together the icing sugar and butter for 5 minutes or until light and fluffy. Mix in the melted chocolate until smooth and the buttercream becomes spreadable. Put a thick layer of buttercream on top of one of the cakes, then sandwich the other sponge on top. Spread another thick layer on top, then use the rest to cover the sides. Leave to set in the fridge for 20 minutes.
• To make the topping, use a large knife or peeler to scrape across the surface of the chocolate to create curls and shards. Use these to top the cake along with a light dusting of cocoa powder.

Steps:

• Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
• Mix the eggs, oil, water and Devil’s Food Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
• Pour the cake mix evenly into your two greased cake tins.
• Bake in the centre of the oven for 22-27 minutes, or until a skewer inserted into the centre of the cake comes out clean, then cool on a wire rack.
• Ice one cake with ½ of the Betty Crocker™ Chocolate Fudge Icing then sandwich together with the other cake. Using the remaining icing, cover the tops and sides in an even layer. Press the palette knife against the sides keeping an even pressure all the time turning the cake, this will give you smooth even sides.
• Decorate with chocolate curls. Turn the chocolate over so the flat side is facing upwards. Using the peeler press down hard onto the chocolate and pull towards you, keeping an even pressure on the peeler. The chocolate should begin to curl and you will be able to see it roll up. Any off cuts can be used in the under layer, with the best curls on top…gorgeous!