For the recipe Chocolate Fudge Cake
|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 ½ g||Dr. Oetker Bicarbonate of Soda (½ tsp)|
|Medium Eggs x 2|
|142 g||Soured Cream|
|30 ml||Golden Syrup (2 tbsp)|
|15 ml||Dr. Oetker Select Vanilla Extract with Seeds (1 tbsp)|
|Dr. Oetker Wafer Daisies|
|100 g||Butter Softened|
|200 g||Icing Sugar|
|5 ml||Dr. Oetker Select Vanilla Extract with Seeds (1 tsp)|
|50 g||Dr. Oetker Fine Cooks' Milk Chocolate melted|
|50 g||Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate melted|
|150 ml||Double Cream|
|75 g||Dr. Oetker Fine Cooks' Milk Chocolate|
|75 g||Dr. Oetker Fine Cooks' 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.
1 serving = 125g
|Per serving||Per 100g/ ml|