I am stressed – so what do I turn to to help combat my stress level – chocolate cake, more precisely chocolate fudge cake. This one will seriously affect the size of my bum but frankly, who cares.
Cake
125 grams unsalted butter, room temperature
225 grams natural brown sugar (process in a blender until similar to caster sugar)
2 large fresh eggs, room temperature
140 ml crème fraîche
100 grams plain white flour
75 grams wholemeal cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
50 grams organic cocoa
1 large orange – finely grated zest only
20 ml fresh orange juice
Frosting
200 grams Lindt Excellence Orange Intense
2 rounded tbsp cocoa powder
150 ml double cream
To serve
Sliced fresh strawberries and crème fraîche
Pre-heat the oven to 180ºC, 160ºC fan assisted, 350ºF, Gas 4
Grease and line two 20 cm sandwich tins with greaseproof paper
Cake
- Cream the butter and sugar until pale and fluffy.
- Beat in the eggs – one at a time – beating well between each addition.
- Beat in the crème fraîche.
- Sift in the white flour, wholemeal flour, BP, bicarbonate of soda and cocoa, add the orange zest – fold in until combined.
- Divide the mixture between the prepared tins, bake for between 30 to 35 minutes – insert a fine skewer into the centre of the cake, if it comes out clean the cake is ready.
- Transfer to a wire rack to cool completely.
Frosting/filling
- Melt the chocolate in a bowl set over a pan of hot water, stir until smooth.
- Sift the cocoa into a bowl, add sufficient water to form a smooth paste.
- Stir into the melted chocolate.
- Gradually add the cream, whisk until well combined and fluffy.
To finish
- Sandwich the cakes together with a third of the filling.
- Ice the cake using remaining frosting/filling.
Serve with fresh berries and lightly whipped cream/crème fraîche