milk chocolate fudge layer cake
with chocolate frosting
- 250g (9 oz) unsalted butter
- 250g (9 oz) milk chocolate, chopped
- 1 cup (240g/8½ oz) firmly packed brown sugar
- ½ cup (110g/4 oz) caster (superfine) sugar
- 4 eggs
- ¾ cup (180ml/6 fl oz) milk
- 2 teaspoons vanilla extract
- 1½ cups (225g/8 oz) plain (all-purpose) flour
- ¼ cup (25g/1 oz) cocoa powder
- 2 teaspoons baking powder
Chocolate frosting
- 500g milk chocolate, melted and cooled
- 400g sour cream, at room temperature
- Preheat oven to 160°C (325°F). Line 2 x 20cm (8 in) round cake tin with non-stick baking paper.
- Place the butter and chocolate in a small saucepan over low heat and stir until melted and smooth.
- Place the sugars in a bowl, add the chocolate mixture and whisk to combine. Add the eggs, milk and vanilla and whisk to combine.
- Sift over the flour, cocoa and baking powder and whisk until just combined. Pour the mixture into the prepared tins and bake for 45 minutes or until cooked when tested with a skewer. Allow the cake to cool in the tin.
- To make the chocolate frosting, combine the chocolate and sour cream.
- To assemble, place one cake on a cake stand or serving plate. Top with half the chocolate frosting and the remaining cake. Swirl with the remaining chocolate frosting before serving. Serves 10–12
© DONNA HAY GROUP
