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Recipe: Angellica Bell's Fudgy Chocolate Cake

Author: Jon JacobPublished 19th Jun 2020
Last updated 20th Jun 2020

This cake was fudged (!!!) together by me this week to help celebrate a friends 60th birthday! Plus, if you’re a chocolate fiend, this one’s for you!

This recipe contains two sets of ingredients. The ingredients and recipe for the icing can be found at the bottom of the page.

Ingredients (cake)

175g unsalted butter

100g dark chocolate, chopped

100g caster sugar

75g light brown soft sugar

3 medium eggs

1 tsp vanilla extract

75g soured cream

3 tbsp whole milk

150g plain flour

25g cocoa powder

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp fine salt

Method

  1. Pop your oven to 180°C/gas mark 4, then grease and line a 900g loaf tin with baking parchment.
  1. Now, put the butter, 75g chopped chocolate, and both sugars in a medium saucepan, and set over a low heat, stirring occasionally until melted. Leave to cool.
  1. Whisk the eggs, vanilla, soured cream, and milk in one bowl, and in another combine the remaining dry ingredients.
  1. Whisk the egg mixture into the pan with the cooled chocolate and butter until combined. Then, sift in the dry ingredients and whisk gently until mixed. Stir through the remaining chopped chocolate, then pour it into your prepared tin.
  1. Bake for 40-45 minutes until risen (you'll know if its cooked if you insert a skewer into the centre and it comes out clean). Cool in the tin for 15 minutes, then remove and cool completely on a wire rack.
  1. For the topping you can either nip to the shop, save yourself some bother and buy some pre-made chocolate fudge icing (I won’t judge you. Trust me I’ve done it many a time!). Or you can make this recipe below, which I love.

Ingredients (icing)

55g butter

55g cocoa powder

3 tablespoons milk

110g icing sugar

Method (icing)

  1. In a saucepan melt the butter. Then add the cocoa powder and cook over a low heat for two minutes.
  1. Take the pan off the heat. Add the milk and icing sugar. Mix well until really smooth.
  1. Put into a container or bowl and place in the fridge till set then beat well and use. Simple!

Angellica Bell presents the Scala Radio Breakfast Show on Saturdays from 7am.