This is my favourite chocolate cake by far. The sponge is chocolatey and squidgy, and the ganache is really light and fluffy, the combination of which makes for a light, non-sickly but still indulgent dessert, perfect for a celebration. When I made this cake for Sam’s birthday a couple of weeks ago, I was struck by how many people that said ‘wow, there’s no way I could make that’, and ‘you’re so clever’ (I’m really not – if things go wrong, I just smother them in chocolate and nobody complains – I dropped a block of cheese on this one getting it out of the fridge, but I covered it up with more ganache), so I thought I’d write this easy chocolate cake recipe up in a step by step way so you can see just how simple it is to make. And then you’ll all be making it for everyone’s birthday from now on, and everyone will think you’re really clever too. Here goes!
I love it when my birthday comes round and I get to make exactly the cake I want. I’ve been planning this chocolate fudge cake with salted caramel icing for a while as I’m a bit obsessed with everything salted caramel at the moment and knew I wanted to make this frosting (icing? I never know what to call it). You can buy the tins of caramel ready made now, which saves you boiling a tin of condensed milk for three hours the old fashioned way and risking first degree burns into the bargain. Take it easy when you’re salting the caramel icing. Start off with a little bit of salt and keep tasting until you get the required balance of sweet/savoury. Too little and it’s just caramel icing, but then too much and the whole cake will taste salty and yucky. This chocolate fudge cake recipe is SO easy – I’m not claiming it as my own, sadly, as I’m pretty sure I copied it down from a magazine years ago, but it’s one I make a lot and it always comes out soft, moist and delicious. I recommend using muscovado sugar as it has the proper, fudgy taste, but use whatever you have.
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