I found this recipe in the Good Food magazine..and I knew instantly,I was going to try it out.More than anything else,I was sure,I wanted to bake it for Aadya’s birthday.I tried it as is,without mucking up and the cake was to DIE for! For the birthday cake,I upped the flour and used plain butter frosting instead of chocolate fudge..it was fine..but nothing to beat the chocolate,eh?
The recipe finally..Sorry for the long wait people.
1 1/2 cups(225 g) self raising flour
1/2 cup(50 gms) cocoa
1 cup sugar
11/2 tsp baking powder
250 g butter,softened
1 1/2 tsp vanilla
75 g dark chocolate,melted( remember to pick up dark chocolate with atleast 70% cocoa solids)
200 g butter,softened
200 gm pure icing sugar
200 gms dark chocolate,melted
*Pre-heat oven to 180 deg C (or 160 deg C-fan-forced).Grease and line two 20 cm round sandwich pans.
*Place flour,cocoa,baking powder,sugar,butter,eggs,vanilla extract and melted dark chocolate in a food processor until smooth.If the batter is a little stiff,add 2-3 tbsps water and process again.
*Divide mixture equally between the pans,smooth surface and bake for 30-40 mins ,until a skewer comes out clean.Cool cakes in pans for 5 mins,before transfering onto wire rack to cool completely.
*To make icing,place butter and icing sugar in a clean food processor until combined.Add melted chocolate and process,until smooth.Sandwich together layers of cake with half of the icing and top with the remaining icing.
Cut a huge slice and ENJOY!!!
For this cake,I used vanilla custard filling and instead of the chocolate butter icing..I used pink frosting.EVERY thing was same,only I didn’t add chocolate powder and added some pink color.When adding color,add color to only a small portion of frosting,at a time.
I covered the top of the cake with pink frosting and then added chocolate sprinkles.The fairies were sugar fairies,cake toppers ($6-from Coles)..
Ta..daa.. all done!