This is an absolutely gorgeous chocolate fudge cake for one of those days when you just neeeeeed a choccie overload… =) Chocolate sponge sandwiched with chocolate and topped with even more chocolate! Yum scrumm for all us chocoholics out there…
- 100g spreadable butter
- 250ml milk
- 1 tbsp red vinegar
- 100g plain chocolate, melted
- 15g cocoa powder
- 300g self-raising flour
- 1 tsp bicarbonate soda
- 225g golden caster sugar
- 2 eggs
- Icing: 225g plain chocolate, 100g butter and 142ml carton double cream
- Preheat the oven to 180 degrees C
- Grease a round deep cake tin and line with baking paper
- Mix milk and vinegar
- Place all other cake ingredients in a large mixing bowl
- Pour in the milk mixture and whisk until smooth
- Spread into the baking tin and bake for an hour until firm in the centre
- Cool for 10mins, then turn out on a rack to cool completely
- Meanwhile, make the icing by melting the chocolate and butter together in the microwave for 3 minutes on medium heat, stirring after 90s. Stir until smooth then beat in the cream. Cool slightly.
- Halve the cake through the middle and spread half of the icing on the bottom half and sandwich together.
- Spread the rest of the icing over the top and sides of the cake
- If you want to, you can sift a little icing sugar over the cake and decorate with strawberries or something.
Another Swedish sticky cake that my kids can’t get enough of.
- 150g butter/margarine
- 2 eggs
- 3dl caster sugar
- 3tsp baking powder
- 2tsp vanilla sugar
- 2tbsp cocoa powder
- 1,5dl milk
- 4,5dl white flour
And for the iceing:
- 50g butter/margarine
- 3tbsp strong coffee
- 3dl iceing sugar
- dessicated coconut
- Melt the butter and allow it to cool off a little.
- Whisk eggs and sugar fluffy and whiteish in colour.
- Mix all dry ingredients and stir them into the egg mixture together with the milk and the melted butter.
- Put into a square baking tin (I use a non-stick turkey baster) and bake for 10-15mins at the bottom of the oven in 225*.
- Prepare the iceing: Mix all ingredients, but not the coconut, in a bowl.
- Spread over the cake while it’s still warm.
- Sprinkle an even layer of dessicated coconut over your masterpiece.
- When cold, cut into squares and enjoy!
This is one of my family’s favourites. A Swedish sticky cake that is delicious and decidedly addictive. In this house making just one is never an option… =)
- 4 eggs
- 6dl caster sugar
- 3dl white flour
- 2tbsp baking powder
- 2tsp vanilla sugar/vanilla extract
- 0.5tsp salt
- 175g butter
- 75g butter
- 2dl caster sugar
- 1,5dl double cream 1dl syrup
- 200g dessicated coconut
- Whisk eggs and sugar until it’s fluffy and whiteish in colour.
- Add the melted butter and stir until properly mixed.
- In a separate bowl, mix all dry ingredients properly.
- Add dry ingredients to eggmixture and stir.
- Pour into a large, square baking tin (I use non-stick turkey basters)
- Bake for 12-15mins in 200*
- Whilst cake is in the oven, put all the tosca ingredients into a saucepan and stir until it starts to boil, then put it aside and wait for cake to be ready.
- Pull cake out of oven and spread the tosca in an even layer over the cake, then bake for another 10mins.
- Cut into squares once it’s cooled off.