Jo Pratt's all-in-one chocolate fudge cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jo Pratt’ s all-in-one chocolate fudge cake recipe By Jo Pratt - March 6, 2022 This is based on a recipe my grandma and my mum always used to make when we had a birthday to celebrate. It’s failsafe, super moist and lasts for days. The heavenly fudge frosting is silky smooth and stays that way once the cake is frosted, rather than setting over time. One tip I’ve learned for the lightest and smoothest end result, is to make sure your butter is really soft before making the frosting. Malou Burger SERVES 10–12 PREP 40 MINUTES COOKING 50 MINUTES–1 HOUR FOR THE CAKE 250g plain flour 75g cocoa powder 1 1/2 tsp bicarbonate of soda 1 tsp baking powder 150g caster sugar 150g soft light brown sugar 225ml soured cream 225ml black coffee, hot 2 eggs, beaten 100ml sunflower oil, plus extra for greasing 1/2 tsp fine sea salt FOR THE FROSTING 125g dark chocolate (70 per cent cocoa solids), chopped 225g butter, softened 40g golden syrup 75g icing sugar 40g cocoa powder 100ml soured cream 1 tsp vanilla bean paste Your choice of sprinkles, fudge pieces or grated chocolate, to decorate Heat the oven to 180C/160C fan/gas 4. Brush a deep 20cm cake tin with oil and line the base with baking parchment. To make the cake, sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl and add the remaining ingredients. Whisk together until you have a loose smooth batter. Pour into the prepared tin and bake for 50 minutes–1 hour until the cake is springy to touch and starts to come away from the sides of the tin. To be sure the cake is cooked through, you can insert a skewer into the centre and it should come out clean. It’s likely to rise more in the middle, which is fine as when you spread on the frosting this creates a domed effect. Cool in the tin for 10 minutes before turning out and cooling completely on a wire rack. To make the frosting, place the chocolate in a bowl over a pan of barely simmering water to slowly melt. Alternatively, gently melt in the microwave in 10-second bursts. Set aside to cool for 10 minutes. Beat the butter on a high speed until it’s really smooth and creamy. Add the golden syrup and sift in the icing sugar and cocoa powder. Beat for a few minutes until it’s really light and fluffy. Add the soured cream, vanilla and cooled melted chocolate and beat on a low speed until smooth and silky. Generously spread the frosting over the top and sides of the cake and decorate with sprinkles, fudge pieces or grated chocolate – or simply leave plain, if you like. Be flexible DAIRY-FREE Swap the soured cream used in the cake and frosting for a plant-based natural yoghurt such as coconut or soya. Use a plant-based butter and dairy-free chocolate in the frosting. FLAVOUR SWAP For a malted chocolate cake, swap 25g cocoa powder for 25g malted milk powder. Now buy the book Our recipes are from The Flexible Baker by Jo Pratt, published by White Lion, price £20. To order a copy for £17 until 20 March, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved