Chocolate Cake with Fudge Frosting
For the Cake:-
30g unsweetened chocolate - melted
5g baking powder
5ml pure vanilla extract
pinch of salt
For the Fudge Frosting:-
10g unsweetened chocolate
10ml pure vanilla extract
For the White Icing:-
15g confectioners’ sugar
10ml hot water
Make The Cake:-
Preheat the oven at 350° F (180° C), grease 2 round 20 cm cake pans with little butter and line the bottom of each pan with a round of parchment paper then again apply little butter on the round of parchment paper also. Keep the trays aside.
Melt the chocolate in a double boiler and keep it in aside.
Sift the flour for three times with the baking powder and salt and keep it in aside.
Ina large bowl beat the butter to a cream and add sugar gradually.
Then add the melted chocolate and mix well. The mixture should be creamy and light in color.
Add the unbeaten eggs and mix well. The mixture might look curdled.
Gradually add the flour mixture (flour, baking power & salt) to the butter mixture. Letting the flour fall through a fine sieve into the butter mixture and beating until incorporated.
The final mixture should look creamy and smooth again, and very light. Pour the batter into the prepared pans and bake for about 35 minutes, or until a toothpick comes out clean.
Let the cakes cool in the pans, placed on racks, for about 10 minutes, then take the cakes out of the pans and takeoff the parchment papers from the bottom, and let them finish cooling on racks.
Make The Fudge Frosting:-
Take a small saucepan and put the chocolate there. Scald the milk, and then pour it over the chocolate and stir until melted in a low heat.
Add the sugar, mix well, and then cook for 6 minutes.
Add the butter and cook for 6 minutes more.
Off the heat and takeout the saucepan from the heat, stir in the vanilla.
Beat the mixture until thick enough to spread.
Make The White Icing:-
Mixing confectioners sugar and hot water to make it rather thin.
Assemble The Cake:-
Try to cut the both cakes from the middle, and separately you’ll get four cake circles. do not break those parts.
Firstly take a bottom part and spread fudge frosting on top surface. Then cake the top part place it on the top of fudge frosting and again spread chocolate frosting.
Repeat it with other two parts also. But the in final part spread the frosting nicely and neatly, on the top and as well the sides too.
Immediately drizzle the white icing in a decorative pattern on the top.
Also if you like you can drizzle the white icing in the same pattern on the sides too. Or you can use some chocolate chips or anything you like for the sides.
1. Refrigerate the cake in a container with a lid that does not come directly in contact with the cake top.
2. Takeout the cake from the refrigerator, and keep it outside for 2- 2 ½ hours before serving.