Food | Death by Chocolate Cake Recipe

Death by Chocolate CakeFirstly I would like to apologise for my absence this past week, I’ve been away in Greece but now I’m back with lots of great content for you all! Before I went on holiday it was my other half’s 25th birthday so to celebrate I decided to bake him up a mean ‘death by chocolate’ fudge cake. Although I LOVE baking (evidence here), I’ve not done it for a while and chocolate cakes have never been my strong point so I was a little worried as to how it would turn out. Today I’m sharing the recipe I used and how it went.

Lately I’ve been loving extravagant cakes that are topped with doughnuts, muffins, chocolate bars – the lot! They look so over the top but appear to be super easy to make so I thought I’d give it a go. I wanted to create the BEST chocolate fudge cake so I rifled through my favourite cookbooks and decided on a recipe from Mary Berry’s Baking Bible named ‘Very Best Chocolate Fudge Cake’, sounds promising doesn’t it?

Mary Berry Baking Bible

I followed the cake part of the recipe 100% which left me with the moistest, most indulgent cake ever! Chocolate cake can often turn out very dry and tasteless so I was so incredibly impressed by how perfect this one turned out (even if I do say so myself!). I often struggle to find a suitable cocoa powder to use so I settled with the Cadburys Bournville cocoa powder. Here’s how to make it yourself:

For the cake:

  • 50g cocoa powder
  • 6 tablespoons of boiling water
  • 3 large eggs
  • 50ml milk
  • 175g self-raising flour
  • 1 tsp baking powder
  • 100g softened butter
  • 275g caster sugar

Set your oven to a medium heat (180 or 160 for a fan assisted ovens) and line two cake tins with oil and baking paper. Combine all of the ingredients together in a large bowl and mix until smooth. Distribute the mixture evenly between the two cake tins and place in the pre-heated oven for 25-30 minutes. The top of the cake should spring back when lightly pressed.

For the filling and icing:

  • 150g smooth Galaxy chocolate
  • 150ml double cream

In the original Mary Berry recipe, she uses apricot jam to create the fudge icing. I decided to make my own by melting milk chocolate together with double cream and combining the two to create a smooth, indulgent filling. I attempted the ‘dripping’ effect which didn’t turn out as well as I had hoped. To finish off, I topped the cake with chocolate-filled doughnuts, curly wurlys, caramel buttons, freddos, fudge and white chocolate curls. Although I wasn’t over the moon with the look of the cake, it tasted delicious and went down a treat with Ross’ family!

What would your dream birthday cake consist of?

Samix

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