sunday best chocolate fudge cake recipe mary berry
sunday best chocolate fudge cake recipe
Mary Berry’s recipes have been a favorite of mine for years. I just repurchased her book and wanted to share some of my favorite recipes with you. I hope you enjoy it.
Basic ingredients for sunday best chocolate fudge cake recipe
50g (2oz), sifted cocoa flour
6 tbsp boiling milk
3 large eggs
50ml (2fl.oz), milk
175g (6oz), self-raising flour
1 round tsp baking soda
100g (4oz), softened butter
75g (10oz), caster sugar
For the icing and topping: 3 tbsp plain chocolate (39% cocoa solids), 150ml (1/2 pint) double cream.
sunday best chocolate fudge cake recipe
Two 20cm (8in), deep sandwich tins should be greased. Line each one with baking parchment.
Combine the boiling water and cocoa in a large bowl. Then add the rest of the cake ingredients to the bowl and beat the mixture until it becomes a thick, smooth batter. The cake mixture should be divided equally among the prepared tins.
Bake for 25-30 minutes in the preheated oven or until the cakes are well-risen and spring back when lightly touched with a finger. Let cool in the tins for about a minute, then take them out and peel off the parchment. Cool on a wire rack.
Make the icing by heating the apricot jam in a small saucepan. Spread a little on the bottom of each cake, and then on the top. The cream and chocolate can be broken up into small pieces. Now Heat the cream in a heatproof bowl over simmering water for 10 minutes, or until it is melted. Stir occasionally.
After this, Stir the chocolate mixture until it is melted.
Let cool down until the chocolate mixture is at the point of setting.
Spread the chocolate mixture on top of both cakes. Use a small palette knife or a sandwich to smoothen the icing. Now Place in a cool, dry place until ready for serving.