Chocolate Fudge Cake

Thanks to Christina from The Hungry Australian for hosting this month’s Sweet Blog Hop. With the theme being ‘Death by Chocolate’, this one was right up my alley… but what to make?!

My friend Katie had her birthday on Saturday, and we were some of the surprise guests at her birthday dinner she thought only her family was going to. To top things off, I made a cake and got the restaurant staff to bring it out and surprise her yet again! I forgot to take photos of the cake before as it was meant to be my entry for the blog hop. Luckily we brought home two slices and one was good enough to photograph. Thank goodness, because I didn’t want to make anything chocolatey again for my hips sake!!

Luckily this cake was a big hit with the birthday crowd, and who doesn’t like the fun that hundreds and thousands bring! Happy Birthday again Katie!

Chocolate Fudge Cake

James Martin

200g milk chocolate
200g butter
200g brown sugar
100ml soured cream
2 eggs , beaten
200g self-raising flour
5 tbsp cocoa powder
hundreds and thousands , to decorate

Chocolate Icing
100g milk chocolate
1/2 a 395g can condensed milk
100g butter

1. Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.
2. Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.
3. To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.