Whip up this Easter chocolate fudge cake recipe – a deliciously chocolaty treat for the adults and kids this Easter. This delicious, rich chocolate sponge is topped with a glossy, sticky sweet chocolate ganache and we have used fresh blueberries for a cake that really does taste as good as it looks.
150g Unsalted Butter, (room temperature)
150g Light Muscovado Sugar
150g Self-Raising Flour
1Tsp Baking Powder
½ Tsp Bicarbonate of Soda
2 Medium, Free-Range Eggs
1Tsp Vanilla Extract
142ml Soured Cream
2Tbsp Golden Syrup
For The Ganache:
250ml Double Cream
250g Dark Chocolate
1 Small Punnet Blueberries
Heat oven to 180°C (gas mark 4). Grease and line 2x18cm sandwich tins.
Beat together the butter and sugar until pale.
In a separate bowl, sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt; mix well. Add to the creamed butter and sugar.
In a jug, whisk the eggs with vanilla, soured cream and syrup. Pour over the dry ingredients and beat together. Divide the mixture equally between the tins.
Bake for 20-25 mins until springy. Leave to cool for a few mins, then transfer to racks to cool completely.
For the ganache, put the cream and chocolate into a bowl over barely simmering water. Heat gently until the chocolate has melted. Remove from the heat and stir briefly, until combined and smooth (don’t over stir).
Allow to cool for 1 hr, or until thick enough to spread.
Use slightly less than half to sandwich the cakes together. Spread remaining ganache over the cake, then decorate with washed whole blueberries all on the top.
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