This really is the ultimate chocolate fudge cake. I couldn’t improve it if I tried. It is the sort of cake you’d want to eat the whole of when you’d been dumped.
Four gorgeous layers of light, moist, cocoa-laden cake come together with a generous coating of thick, luscious chocolate frosting and rich dark chocolate ganache. This cake is truly indulgent, and every chocoholic’s dream! (Just don’t think about the amount of sugar involved….)
For the cake
3 cups self- raising flour
2 + 1/2 cups caster sugar
1 cup + 2 tbsp cocoa powder
1 tbsp + 1 tsp bicarbonate of soda
1 + 1/3 cups vegetable oil
1 cup milk
1 cup boiling water
1 cup soured cream
4 large eggs
2 tsp vanilla essence
For the icing
300g good quality dark chocolate
300ml double cream
400g salted butter
700g icing sugar
50g cocoa powder
- Preheat the oven to 180 degrees(c) and line 8″ tins with greased proof paper then set aside.
- In a large mixing bowl combine the flour, sugar, cocoa powder and bicarbonate of soda.
- Add the oil and milk and mix until well combined, the mixture should be quite thick at this stage.
- Gradually add the boiling water, mixing carefully after each addition.
- Add the sour cream.
- Mix in the vanilla essence and whisk in the eggs one by one until all of the ingredients are well combined. At this stage the mixture will be very runny so don’t worry that the consistency isn’t the same as other cake recipes.
- Divide between baking tins and bake in the oven until a skewer comes out clean. This may be between 30-45 minutes depending on how many tins you’ve used and how deep you’ve filled them.
- Once cooked remove the cakes from the oven, cool in the tins for 15-20 minutes before transferring to a wire rack to cool completely.
- To make the icing, first make the ganache. Put the cream and chocolate in a pan and heat gently until all of the chocolate has melted. Set aside to cool.
- In a separate bowl, combine the softened butter with 1/3 of the icing sugar and cocoa powder. Add another 1/3 of the icing sugar along with 1/2 of the cooled ganache and mix until incorporated.
- Add the remaining icing sugar gradually, tasting after each addition until the icing is sweet enough (if the mixture becomes too stiff add a little milk).
- Layer the cake with icing, ganache and raspberries, leaving enough to put on top of the cake at the end.