This is based on a recipe my grandma and mom always made when we had a birthday to celebrate. It’s foolproof, super moist, and lasts for days. Heavenly Fudge Frosting is silky smooth and stays that way once the cake is frosted, rather than hardening over time. One trick I learned to get the lightest, smoothest end result is to make sure your butter is really soft before you make the icing.
FOR 10 TO 12 PEOPLE
PREPARATION 40 MINUTES
COOK 50 MINUTES–1 HOUR
FOR THE CAKE
250g plain flour
75g cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon baking powder
150g caster sugar
150g soft light brown sugar
225ml sour cream
225 ml black coffee, hot
2 eggs, beaten
100 ml sunflower oil, plus extra for greasing
1/2 teaspoon fine sea salt
FOR THE GLAZE
125 g dark chocolate (70% cocoa), chopped
225g softened butter
40g golden syrup
75g icing sugar
40g cocoa powder
100ml sour cream
1 teaspoon vanilla bean paste
Your choice of sprinkles, fudge pieces or grated chocolate, to garnish
- Heat the oven to 180C/160C fan/gas 4. Brush a 20cm deep cake tin with oil and line the bottom with parchment paper.
- To make the cake, sift the flour, cocoa powder, baking soda and baking powder into a large bowl and add the remaining ingredients. Whisk until you have a smooth, loose batter. Pour into prepared pan and bake for 50 minutes to 1 hour until cake is springy to the touch and begins to pull away from sides of pan. To be sure the cake is well cooked, you can insert a skewer in the center and it should come out clean. It’s likely to rise more in the middle which is good because when you spread over the icing it creates a domed effect.
- Cool in pan for 10 minutes before unmolding and cooling completely on a wire rack.
- To make the frosting, place the chocolate in a bowl over a saucepan of barely simmering water to slowly melt it. Alternatively, gently melt in the microwave in 10 second increments. Leave to cool for 10 minutes.
- Beat butter on high speed until really smooth and creamy. Add the golden syrup and sift the icing sugar and cocoa powder. Beat for a few minutes until really light and fluffy. Add sour cream, vanilla and cooled melted chocolate and beat on low speed until silky smooth.
- Spread the frosting generously over the top and sides of the cake and decorate with sprinkles, fudge pieces or grated chocolate – or just leave it plain, if you like.
DAIRY FREE Replace the sour cream used in the cake and frosting with a plain, plant-based yogurt like coconut or soy. Use plant-based butter and dairy-free chocolate in the frosting.
FLAVOR EXCHANGE For a malted chocolate cake, swap 25g of cocoa powder for 25g of malted milk powder.
Now buy the book
Our recipes come from The flexible baker by Jo Pratt, published by White Lion, price £20. To order a copy for £17 until March 20, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.