Ingredients
160g piping hot, strong filter coffee
50g unsalted butter, cut into small chunks
30g vegetable oil, we use Cotswold Gold Rapeseed Oil
190g plain yoghurt
two 60g eggs
150g strong white or plain flour, we use The Priors Organic Strong White Flour
40g rye flour, we use The Priors Organic Rye Flour
280g caster sugar
75g cocoa powder, we use Steenberg Swell Organic Cacao Powder
2 tsp (8g) bicarbonate of soda
1/2 tsp (1.5g) fine salt, like Saltan Super-Fine Rock Salt
1/8 tsp (0.5g) BakeryBits Madagascan Whole Pod Vanilla Powder
for the chocolate fudge frosting
50g cocoa powder, we use Steenberg Swell Organic Cacao Powder
100g caster sugar
40g piping hot, strong filter coffee
100g double cream
20g honey, like our Black Bee Honey Range
70g unsalted butter
70g dark quality chocolate, like our Grenada Chocolate Company Organic Chocolate
A very simple, utterly delicious Dark Mocha Chocolate Cake with Fudge Frosting has a great coffee flavour and an intense chocolate flavour. I've baked this in our Chicago Metallic Unglazed Professional Sponge Cake Tin (20cm/8-inch diameter), especially good as it's 5cm (2 inches) deep so it can bake a generous thick layer of cake easily.
Method
Line the base of a deep Chicago Metallic Unglazed Professional Sponge Cake Tin (20cm/8-inch diameter) with a disc of non-stick paper. Heat the oven to 150C fan.
Make the hot coffee (you want it about 'Americano' strength) then place the butter in a bowl, pour the hot coffee on it and stir until the butter melts. Then add the oil, yoghurt and eggs and beat until smooth.
Measure the flours, sugar, cocoa powder, bicarbonate of soda, salt and vanilla powder into a large mixing bowl. Stir together then add the liquid ingredients all at once. Beat together until very smooth, the mixture will be quite liquid but that’s ok. Pour the cake mix into the tin, then bake for about 50-60 minutes until a skewer poked in comes out with just a few crumbs sticking to it. Leave until cold in the tin.
For the chocolate fudge frosting
Slice the cake in half horizontally. Put the cocoa, sugar and hot coffee (make it about 'Americano' strength) in a saucepan, whisk together well then bring to the boil. The mixture will be very thick from the start but will cook and bubble-up like rich chocolate fudge. Gently simmer for 1-2 minutes, stirring often as it's very thick and viscous, then remove from the heat and stir in the cream, honey and butter until evenly mixed through. Leave until warm (about 30C) then stir in the chocolate until it melts evenly into it. Leave to cool to about room temperature (about 18c-20c) then stir until thick and spreadable. Spread just under half of the frosting as a layer between the cake, then assemble and spread the remaining frosting on the top.
