Indulgently delicious double chocolate fudge sheet cake.
Choc fudge sheet cake! I love doing this sheet cake, its easy to cook - one pan only needed, easy to decorate - no layers or fancy toppings, and tastes great! Along with a good Victoria sponge its one of my favourite bakes and as of yet I've not met one single person who doesn't love it. The fact it doesn't have actual melted choc in it means that, whilst being easier to make, a good quality cocoa is key here to make sure get that rich fudgy chocolate taste and colour. I use a 12*8*2 traybake tin by Silverwood Bakeware which you can get here but if you don't want to do a sheet cake then this will make 8 or 10" round tins, - only making 1, simply halve the recipe The way you mix this will also have an effect, anytime you bake a cake where it calls to 'cream' the butter and sugar make sure you mix this together till it starts to go lighter in colour, and when it comes to icing ALWAYS sift the icing sugar. Recipe Makes 1 sheet cake. Ingredients For the cake 340g soft light brown sugar or caster sugar 340g stork baking spread 5 tablespoons cocoa powder 6 medium eggs 1 teaspoon vanilla extract or vanilla paste 360g self raising flour 1 teaspoon baking power 2 tablespoon milk For the chocolate butter cream 85g stork baking bread or unsalted butter 200g icing sugar 5 tbsp milk 50g Cocoa 1/2 tsp Vanilla paste/extract Oven at 180*c and your cake tin of choice greased and lined 1 – Cream together the stork, sugar and vanilla extract till they go light and fluffy, 2 - In a cup mix the cocoa powder and some boiling water into a lose paste and mix into the butter and sugar mixture - you may need a touch more cocoa or a touch more water, you’re looking for a toothpaste type texture. 3 - Add the eggs one by one, mixing after each egg, followed by the milk. 4 – Sift in the flour and baking powder and mix till it all comes together, pour into your lined tin 5 – Bake for about 25 minutes or till its cooked through and a skewer comes out clean - this will depend on what cake tin you have gone for so keep an eye on it. 6 - Once out the oven transfer to a wire rack to cool completely. For the buttercream icing. 7 – Using an electric whisk if you have one beat the butter, milk and cocoa powder in a bowl, sift in the icing sugar bit by bit and mix till its smooth and light. spread thickly onto the top of the cake and top wit some chocolate shavings. Left over mixture? Just pour into muffin cases and enjoy them as cupcakes or chocolate muffins, they taste just as great!! Enjoy!