Chocolate Fudge Cake

Serves 12

This cake has real chocolate both in the cake and the icing, so in my opinion, that makes it twice as nice! This cake will always have a special place in my heart (and my tummy) because it’s the cake I made for David’s 40th birthday. These days I make it just for fun and just for the delicious!

This cake freezes really well, so I always have one in the freezer for a rainy day or failing that a day that I have to go to work. Now that I’m relief teaching, I often find out I’m working about an hour before I have to leave the house which isn’t enough time to bake a cake, but it’s plenty of time to pull one out of the freezer (and for it to defrost in time for morning tea!)

Lucky for me (and my colleagues) I got the heads up the night before so I could add on the icing, missing it out would be a gross oversight, because it really is the tops… And not just because everything is better with sprinkles. My colleagues always laugh because no matter how long I leave it between visits, I always turn up with cake! It’s like my calling card!

What’s your calling card?

Ingredients

200g milk chocolate , broken into chunks

200g unsalted butter, chopped

200g brown sugar

100ml milk

2 eggs, lightly beaten

1 1/2 cups (200g) self-raising flour

1/4 cup (25g) cocoa powder

1/3 cup (80g) sour cream

sprinkles , to decorate

FOR THE ICING

100g milk chocolate, roughly chopped

1/2 x 395g can condensed milk

80g unsalted butter

How to – Traditional

Heat oven to 160C/140C fan-forced. Line a 20x20cm deep square cake pan.
Place chocolate, butter and sugar into a large saucepan. Stir in milk. Cook, stirring, for 3-4 minutes, until melted and combined. Remove from heat and cool slightly.
Stir in eggs one at a time, until combined. Sift flour and cocoa over mixture. Add sour cream and stir until combined.
Spoon into prepared tin, smoothing the surface. Bake for about an hour until a skewer inserted comes out clean. Cool in the pan for 15 minutes, then turn out on a wire rack to cool completely.
To make the icing, put all the icing ingredients in a heatproof bowl set over a saucepan of simmering water, enusuring the base of the bowl doesn’t touch the water. Heat stirring. for 4-5 minutes, until melted and smooth. Remove bowl from heat.
Stir well and place in the fridge for about an hour until the icing is cool and has thickened.
Spread icing over cooled cake. Scatter over sprinkles.

How to – Thermomix

Heat oven to 160C/140C fan-forced. Line a 20x20cm deep square cake pan.
Place chocolate and butter in TM bowl and melt for 3 minutes at 60 degrees on speed 2 or until butter and chocolate have completely melted.
Add milk and eggs and mix for 5 seconds on speed 4.
Add flour, cocoa and sugar and mix for a further 5 seconds on speed 4 . Scrape down base and sides of bowl.
Add the sour cream and mix for 10 seconds on speed 4, scraping down sides of bowl half way through.
Pour the mixture into prepared tin, smoothing the surface. Bake for about an hour until a skewer inserted comes out clean. Cool in the pan for 15 minutes, then turn out on a wire rack to cool completely.
To make the icing, put all the icing ingredients in TM bowl and melt for 3 minutes at 60 degrees on speed 2 or until all the ingredients have melted and are well combined.
Put the icing into a bowl and stir well and place in the fridge for about an hour until the icing is cool and has thickened.
Spread icing over cooled cake. Scatter over sprinkles.