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Chocolate Fudge Celebration Cake

Updated: 25 Apr 2015

Ingredients

  • 100g dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 200g butter, plus extra for greasing
  • 125g self-raising flour
  • 125g plain flour
  • 25g cocoa powder
  • 200g light muscovado sugar
  • 200g golden caster sugar
  • 3 eggs

  • 75ml crème fraiche

  • 50g dark chocolate

  • 100g unsalted butter, softened
  • 200g icing sugar
  • 1 tsp. vanilla extract
  • 2x Betty Crocker Chocolate Fudge Icing (buttercream style
  • Large packet maltesers, golden stars, and white chocolate to decorate (optional)

Method

  1. Preheat the oven to 170°C. Grease and line two 20cm sandwich tins.
  2. Melt the chocolate, butter, and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.
  3. Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
  4. Beat the eggs and crème fraiche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.
  5. Divide the cake batter evenly between the tins until 35 minutes. They are done when the top is springy to the touch, and a toothpick comes out clean.
  6. Leave the cakes to cool. In the meantime, make the buttercream. To do this, melt the chocolate over a double boiler, then beat together the butter, icing sugar, and vanilla extract. Add the chocolate mixture once it has cooled slightly. Add a few drops of milk or extra vanilla essence if too stiff.
  7. To assemble the cake, place one layer on a cake board. Note: the cakes must be completely cool before you start the assembly. Spread generously with buttercream, then place the second layer on top. Carefully smooth on the chocolate fudge icing, ensuring even coverage on the sides and a smooth top. Decorate as desired.
  8. To make writing icing, melt white chocolate and stir in icing sugar until thick enough.