For the recipe Chocolate Fudge Cake
|150 g||Unsalted butter|
|150 g||Light Muscovado Sugar|
|150 g||Plain Flour|
|2||Dr. Oetker Fine Dark Cocoa Powder x 2 sachets (50g)|
|2||Dr. Oetker Baking Powder Sachets x 2 (2 tsp)|
|2.5 g||Dr. Oetker Bicarbonate of Soda (½ tsp)|
|142 g||Soured Cream|
|30 ml||Golden Syrup (2 tbsp)|
|15 g||Dr. Oetker Madagascan Vanilla Paste (1 tbsp)|
|Dr. Oetker Wafer Daisies|
|100 g||Unsalted butter Softened|
|200 g||Icing Sugar|
|5 g||Dr. Oetker Madagascan Vanilla Paste (1 tsp)|
|50 g||Dr. Oetker 35% Milk Chocolate melted|
|50 g||Dr. Oetker 72% Extra Dark Chocolate melted|
|150 ml||Double Cream|
|75 g||Dr. Oetker 35% Milk Chocolate|
|75 g||Dr. Oetker 72% Extra Dark Chocolate|
Grease and line two 18cm sandwich tins. Heat the oven to gas mark 4/180°C. Cream the butter and sugar in a bowl, then sift in the dry ingredients.
Whisk together the eggs, soured cream, syrup and vanilla extract, then beat into the cake mix.
Divide between the tins and bake for 20-25 mins. Cool in the tins, then transfer to a cooling rack.
For the ganache, heat the double cream until hot, but not boiling; add the chocolate and leave to melt. Stir briefly until smooth and leave to cool.
Whisk all the buttercream ingredients together then use to sandwich the cakes. Cove the top and sides of cake with the ganache and decorate with Wafer Daisies.
|Per Serving||Per 100 g / ml|
|Fat||35.72 g||28.35 g|
|Carbohydrate||51.39 g||40.79 g|
|Protein||5.50 g||4.37 g|