Chocolate Fudge Layer Cake

Main Ingredients:

• 200g Dr. Oetker Fine Cooks’ Dark Chocolate
• 250g plain flour
• 275g caster sugar
• 300ml buttermilk
• 125g unsalted butter, softened
• 3 medium eggs, beaten
• 2 sachets (2 tsp) Dr. Oetker Bicarbonate of Soda
• 5ml (1tsp) Dr. Oetker Madagascan Vanilla Extract

To Decorate:

• 200g Dr. Oetker Fine Cooks’ Dark Chocolate
• 200g Dr. Oetker Fine Cooks’ Milk Chocolate
• 450ml double cream, at room temperature

Method

1. Preheat the oven to 180°C /160°C Fan/ Gas Mark 4 and then prepare 3 x 20cm Victoria sandwich tins.

2. Melt the dark chocolate in a bowl over a saucepan of simmering water and then set aside for 10 minutes.

3. Meanwhile, put all the main ingredient in a large bowl and mix together until well combined.

4. Beat in the melted chocolate.

5. Evenly divide the mixture into the greased tins and smooth out the tops and then bake for 25-30 minutes.

6. Once risen and firm to touch, cool the cakes for 10 minutes before transferring to a wire rack.

7. To decorate, melt the dark and milk chocolate into a large heatproof bowl as above and cool for about 20 minutes.

8. Whisk the chocolate and gradually pour in the cream until thick and glossy.

9. Sandwich the sponges together using 2/3 of the chocolate cream.

10. Place on a serving plate and then spread the remaining cream on top.

11. For a firm finish, chill cake for 30 minutes before serving.

Chef’s note:  Once chilled, the chocolate cream will set firm. Prolonged chilling of this cake will dry out its texture. If the room temperature is warm when you are putting the cake together, you may find it easier to chill each layer of iced cake for a few minutes before you stack it.