13
Oct

Chocolate Week: Lyle’s Chocolaty Fudge Cake

Chaat Magazine 0 comment

If you would like to really indulge with chocolate then this delicious cake is just for you for chocolate week!

Lyle’s Chocolaty Fudge Cake

Serves:  8-10

Prep time:  30 minutes

Cooking time: 30 minutes

 

for the cake

75g (3oz) cocoa

9 tbsp boiling water

150g (5oz) unsalted butter, softened

110g (4oz) Lyle’s Golden Syrup

315g (11oz) Tate & Lyle’s Golden Caster sugar

4 large eggs

75ml (3 floz) milk

250g (9oz) plain flour, sifted

1½ rounded tsp baking powder

for the filling, icing & decoration

150g (5oz) dark chocolate 70% cocoa solids, broken into pieces

150ml (5floz) double cream

1 tbsp Lyle’s Golden Syrup

8 chocolates

You will also need 2 x 20cm (8”) deep sandwich tins, greased and the bases lined with parchment paper.

Method

Preheat the oven to 180°C/160°Fan/Gas 4.

In a large bowl mix the cocoa and water together with a wooden spoon until smooth, then add the butter, Lyle’s Golden Syrup, Lyle’s Golden Caster sugar, eggs and milk. Mix again, then sift over the flour and baking powder to make a thick batter.

Spoon the mixture into the cake tins and bake on the middle shelf of the oven for 30 minutes or until risen and a fine skewer comes out clean when inserted in the centre of the cakes.

Leave to cool for 10 minutes, then turn out onto a wire rack and discard the parchment.

For the filling and icing, combine the chocolate, cream and golden syrup in a heatproof bowl set over a pan of simmering water until melted, for about 5 minutes. Stir constantly, then remove from the heat and leave to cool and thicken to a spreading consistency.

Sandwich the cakes together with about half of the chocolate cream, arrange on a plate, then use a palette knife to spread the rest decoratively over the top. Decorate with the chocolates and serve.

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