Serves 10
Indulge in this fabulously tasty chocolate fudge cake this Easter – it's great fun to make with the kids and it serves ten people – so lots of left overs!
Ingredients
- 150g unsalted butter, at room temperature
- 150g light muscovado sugar
- 40g cocoa
- 150g self-raising flour
- 1tsp baking powder
- tsp bicarbonate of soda
- 2 medium, free-range eggs
- 1tsp vanilla extract
- 142ml soured cream
- 2tbsp golden syrup
For the ganache:
- 250ml double cream
- 250g dark chocolate such as Bournville
To decorate:
- 1 chocolate flake, crumble
- bag of mini eggs
Method
- Before you begin, heat your oven to 180 (gas mark 4), then grease and line two 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.
- Whisk the eggs with vanilla, soured cream and syrup. Pour over the dry ingredients and beat together. Divide the mixture equally between the tins and bake for 20-25 mins, until springy. Leave to cool before transferring to racks.
- To make the ganache, put the cream and chocolate into a bowl over barely simmering water. Heat gently until the chocolate has melted. Remove from the heat and stir briefly, until combined and smooth. Allow to cool for 1 hr, or until thick enough to spread.
- Use slightly less than half to sandwich the cakes together. Spread the remaining ganache over the cake, then invite the kids to help decorate with flake and mini eggs.
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