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Chocolate Fudge Cake

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.
Makes

8

Portions
.Not Suitable for freezing
.Preparation

20

minutes
.180 C°, 350 F°, Gas Mark 4

Ingredients

For the sponge:
  • 175g self raising flour
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 150g caster sugar
  • 2 eggs, beaten
  • 150ml sunflower oil
  • 150ml semi skimmed milk
  • 2 tbsp golden syrup
For the coating & filling:
  • 400g white chocolate
  • 300ml creme fraiche
For the shards:
  • any chocolate of your choice (approximately 300g)
  • any decorations of your choice

Method

For the cake:
  1. Pre-heat the oven to 180°C/Gas Mark 4. Grease and line 2 x 7″ (18cm) sandwich tins.
  2. Sieve the flour, cocoa and bicarbonate of soda into a bowl. Add the sugar and mix well.
  3. Make a well in the centre and add the oil, milk, eggs and syrup. Beat well with an electric whisk until smooth.
  4. Divide the mixture (the cake batter is fairly runny – don’t worry!) between the two tins and bake for 25-30 minutes until risen and firm to the touch.
  5. Remove the sponges from the oven and leave to cool for 5 minutes before turning them out onto a cooling rack.
For the filling:
  1. Break the chocolate into pieces and gently melt in a bowl placed over a saucepan of simmering water.
  2. Once melted take the chocolate off the heat and allow to cool for 5 minutes.
  3. Add the creme fraiche, mixing thoroughly.
  4. Place the bowl in the fridge or freezer and cool until the mixture has thickened to a ‘buttercream’ consistency, thick enough for spreading.
For the chocolate shards:
  1. Line a couple of baking trays with non stick paper.
  2. Melt the chocolates (as above for the filling).
  3. Pour the chocolates onto the trays creating patterns as you wish. I used a fork to make a swirly pattern on my shards.
  4. Add any decorations as desired – I used silver sugar balls and mini chocolate stars.
  5. Place the trays into the fridge until the chocolate has set hard.
  6. Use a large knife to carefully cut the chocolate into the shapes your desire.

Once the sponges are completely cool you can sandwich them together with the filling and cover the cake. I cut both my sponges in half horizontally to create a 4 layered cake. Add your chocolate shards for a eye catching decoration.

Baker Be

Baker Be

My love of food has developed throughout my life and most of my memories – be they of my travels, past jobs, past events, are based around food. My cooking style is above all practical – simple but yummy food, ideal for family and friends.

I became a primary teacher 10 years ago and have spent the last 5 years as a reception teacher. I have always loved cooking with the children I teach. Apart from teaching them basic cooking skills there is also a huge array of other benefits to getting children cooking: developing maths skills (weighing/measuring/halving etc); literacy skills (reading recipes); team work/negotiation/turn taking; being creative; understanding how to be healthy….. the list goes on and on.

I am lucky to live in Hexham, Northumbria, which is a county full of gorgeous foody places, many of which are great for children. I am a mum of two boys and have started to impart my knowledge of cooking onto them. Having children has also broadened my cooking skills. My baking has definitely improved as there is now a need for birthday cakes and contributions to school cake stalls! My eldest son has various food allergies and intolerances so I have learnt and developed a range of recipes for him encompassing egg, dairy, soya and tomato free diets. I feel really strongly about supporting parents with children with allergies so that they can cook homemade, nutritious and delicious food for their children. No child should have to miss out.

I started ‘Baker Be’ as I am passionate about getting children cooking and interested in food. Having the skills and knowledge to cook a balanced diet is a life skill which every child has the right to be taught. Cooking is also creative, fun and practical and all children can be involved.

Qualifications

  • Fully qualified teacher with 10 years experience
  • Full DBS Disclosure Certificate held
  • Foods Standards Agency – Allergy Training
  • Level 2 Food Hygiene for Catering
  • HABC Level 3 Award in Paediatric First Aid

Fun

My belief is that children learn the best in a fun and relaxed environment. I encourage every child to get stuck in and have a go. I certainly don’t mind a bit of flour on the floor! If your pizza isn’t perfect or your cake collapses it doesn’t matter!! We have been creative and have learnt something.

Promoting a healthy lifestyle

In teaching children to cook their own food from scratch we are providing them with a better understanding of nutrition. In giving children the opportunity to taste and enjoy new and healthy foods we are encouraging them to make good food choices now and throughout their lives.

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