Chocolate Fudge Cake

A slice of warm chocolate fudge cake is about as good as unhealthy and indulgent it can get when it comes to baking. My slight adaptation to the classic is a little addition of nutmeg to the sponge, which gives a subtle spice. It may not be to everyone's taste, but I think it reduces the richness a little and adds an interesting background flavour.

Recipe - Serves 8-10

For the cake:

• 75g butter, softened
• 150g caster sugar
• 2 eggs, beaten
• 30g cocoa powder
• 3 tbsp boiling water
• 100g plain flour
• 1 tsp baking powder
• 1/2 tsp ground nutmeg
• 3 tbsp milk

For the chocolate fudge frosting:

• 120g dark chocolate (39% cocoa solids)
• 120ml double cream

Preheat the oven to 180C. Line the base of two loose-bottomed 6 inch sandwich tins with baking paper and grease the sides. Set aside.

Beat the butter with an electric whisk until softened. Add the sugar and cream to light and fluffy. Gradually whisk in the egg, ensuring each addition is incorporated before adding more. 

Pour the boiling water over the cocoa powder and stir to smooth. Whisk into the egg mixture. Sift the flour, baking powder and nutmeg into the bowl and fold in gently, followed by the milk. Divide between the two prepared tins. Bake for 25 minutes or until risen and the sponge springs back when pressed lightly in the centre.

Remove from the oven and turn out onto a wire rack. Leave to cool.

Meanwhile, make the frosting. Break the chocolate into the bowl of a food processor and process to chopped well. Heat the cream in a pan to just simmering then pour into the chocolate. Blend to just smooth and the chocolate is completely melted. Pour into a bowl and leave to cool to spreadable and just setting.

Once the frosting has cooled, place one sponge on a plate and add half the chocolate frosting. Spread roughly, pushing it towards the edges to level the surface. Spread the remaining frosting over the other sponge and run a palette knife in lines across the top to create a decorative finish. Carefully lift the top sponge onto the bottom one and press down carefully. 

Leave for 20-30 minutes to set before slicing.