Easter Chocolate Fudge Cake Recipe

Oh-so-naughty-chocolate-fudge-cake

As any true foodie will tell you, Easter is definitely a highlight in the baking calendar. This special time of year has inspired countless delicious recipes, and in today’s blog we’re going to tell how you to cook one of our very favourite Easter treats: GoodtoKnow’s Easter chocolate fudge cake.

The Right Tools for Baking Yummy Easter Treats

The key to baking a super yummy Easter chocolate fudge cake is using the right ingredients and the right tools. Baking can be quite the effort, so it’s always a good idea to make sure you have the best equipment possible before you start.

Food mixers like the Kenwood Chef Sense can really simplify preparation, and this particular mixer comes with a large 4.6L bowl so you can bake to your heart’s desire.

Similarly, the KitchenAid Artisan Food Mixer features 10 different mixing speeds helping you to achieve a perfect mix every time.

Both mixers are a joy to use and should be on every baker’s wish list.

Without further ado, here’s the recipe.

GoodtoKnow’s Easter Chocolate Fudge Cake

Ingredients

150g unsalted butter

150g light muscovado sugar

40g cocoa

150g self-raising flour

1tsp baking powder

½ tsp bicarbonate of soda

2 medium, free-range eggs

1tsp vanilla extract

142ml soured cream

2tbsp golden syrup

For the ganache:

250ml double cream

250g dark chocolate such as Bournville

To decorate:

1 chocolate flake, crumbled

120g tub mini eggs

Method

Preheat the oven to 180°C.

Grease and line 2x18cm sandwich tins.

Beat together the butter and sugar until pale.

In a separate bowl, sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt; mix well. Add to the creamed butter and sugar.

In a jug, whisk the eggs with vanilla, soured cream and syrup. Pour over the dry ingredients and beat together. Divide the mixture equally between the tins.

Bake for 20-25 mins until springy. Leave to cool for a few mins, then transfer to racks to cool completely.

For the ganache, put the cream and chocolate into a bowl over barely simmering water. Heat gently until the chocolate has melted. Remove from the heat and stir briefly, until combined and smooth (don’t overstir).

Allow to cool for 1 hr, or until thick enough to spread.

Use slightly less than half to sandwich the cakes together. Spread remaining ganache over the cake, then decorate with flakes and mini eggs.

(Image credit: GoodtoKnow)

For the very best in mixers, shop in-store or online.

Author Image

Posts from the Harvey Norman blog team.

You may also like...