DARK CHOCOLATE FUDGE CAKE RECIPES

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.

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!