Yes, another chocolate cake recipe, but it’s oh so good- and a real indulgence!! It’s also another recipe from Joanne Wheatley as she’s so reliable and her recipes always seem to work for me. The cake has a wonderful texture and cuts like a dream. You won’t be disappointed!
165 g softened butter
300 g caster sugar
65 g S/R flour
200 g plain flour
1 tsp bicarb
70 g cocoa powder
200 ml of sour cream & 50 g cream cheese mixed together
2 tubs of Betty Crocker chocolate fudge icing
Flower paste and gel food colouring for the flowers and letters
Mix caster sugar and butter until light and fluffy, add eggs one at a time beating in between each egg. Sieve flours bicarb and cocoa into a bowl, add half to mixture, fold in, add half of sour cream & cream cheese, fold in, then repeat with both, spoon into a 8 inch prepared tin.
Cook for 1 hour and 20mins @ 180, leave to cool for 10 mins before turning out onto a wire rack.
This fudge has a smooth and creamy texture (almost ganache like) and takes about 3 minutes to prepare. I have made these in a chocolate and orange flavour combination but you could choose any combination you like best. Pop them in cellophane bags and and tie them up with colourful ribbon to give them as gifts/ party favours. You could also add some edible gold leaf on top to make them look extra special.
Make around 22 squares
3 mins prep 1 hr in the fridge
- 199g condensed milk
- 170g Orange favoured chocolate
- Zest of one orange
- Butter a square pan and line with parchment paper (you can also use foil if you don’t have any parchment paper) for easy removal of set fudge. Set aside.
- In a microwave safe 2 quart bowl, heat chocolate and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
- Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
- Store in an airtight container.
Recipe adapted from http://chocolatechocolateandmore.com/3-minute-fudge/
Recipe taken from James Martin on the BBC Good Food website.
- 200g plain chocolate, broken into chunks (use one with a low cocoa content – we used Waitrose plain Belgian chocolate)
- 200g butter
- 200g light brown muscovado sugar
- 100ml soured cream
- 2 eggs, beaten
- 200g self-raising flour
- 5 tbsp cocoa powder
- hundreds and thousands, to decorate
For the icing
- 100g plain chocolate
- 170g can condensed milk
- 100g butter
- Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.
- Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.
- To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.