Double Chocolate Fudge Cake

Serves 8

For the cake

• 150g unsalted butter, at room temperature
• 150g light muscovado sugar
• 40g cocoa, sifted
• 150g self raising flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 medium free range eggs
• 1 tsp Nielsen-Massey Vanilla Extract
• 142ml soured cream
• 2 tbsp golden syrup

For the buttercream

• 200g white chocolate
• 280g unsalted butter
• 280g icing sugar
• 1 tsp Nielsen-Massey Vanilla Extract

For the chocolate curls

• 100g white chocolate
• 100g dark chocolate

Heat your oven to 180°C / gas mark 4 / Fan 160°C. Grease and base-line 2 x 18cm 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 measuring jug whisk together the eggs, Nielsen-Massey Vanilla Extract, soured cream and syrup. Pour over the dry ingredients and beat altogether.

Divide the mixture equally between the tins. Bake in the oven for 20-25 minutes until springy. Leave to cool for a few minutes in the tins, then transfer to cooling racks to cool completely.

For the buttercream, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. In a large bowl, beat the butter and icing sugar together until creamy. Beat in the chocolate and Nielsen-Massey Vanilla Extract.

For the chocolate curls, melt the white and dark chocolates separately as above, then pour each on to a small plate, leave to cool until firm but no completely solid, then using a peeler or sharp knife, run the blade over the chocolate to make a curl, transfer to a lined plate and chill in the fridge until ready to serve.

When you’re ready to serve, transfer one of the cakes to a serving platter, spread ¼ of the buttercream on top, then top with the other cake. Then use the remaining buttercream to ice the top and sides of the cake. Top with the chocolate curls.

This recipe and photo was provided by Nielsen-Massey.