Prior to making the Chocolate Mousse Cake, I tried making this Chocolate Fudge Cake. I was in a hurry to get the cake ready for Mother's day but was way too sick to go and purchase good quality dark chocolate, so this cake does not turn out to be as rich as I have expected it to be. However, my mother and all who ate the cake like it very much. I believe it would have been delicious if better quality ingredients had been used.
The cake in the picture were made of Hershey cocoa powder and the fudge were just normal compounded dark chocolate which I believe the cocoa used should be less than 50%. The recipe for the chocolate cake is similar to that of my Chocolate Mousse Cake in my previous post.
Ingredients for Chocolate Cake
(A)
(B)
120g Castor sugar
40g Dark cocoa powder (I used Valrhona Dark Chocolate)
1 tsp Vanilla powder or Vanilla essence
1/4 cup Evaporated milk
1/4 cup Oil
(C)
(D)
90g Cake Flour
1 tsp Baking powder
(E)
4 Egg whites (medium size)
1/4 tsp Cream of tartar
20g Castor sugar
(A)
1/4 tsp Baking soda
1/4 cup boiling water
120g Castor sugar
40g Dark cocoa powder (I used Valrhona Dark Chocolate)
1 tsp Vanilla powder or Vanilla essence
1/4 cup Evaporated milk
1/4 cup Oil
(C)
5 egg yolks (medium size)
20g Castor sugar(D)
90g Cake Flour
1 tsp Baking powder
(E)
4 Egg whites (medium size)
1/4 tsp Cream of tartar
20g Castor sugar
Directions
- Preheat oven to 160 degree and line a 8" square pan.
- Mix (A) together and set aside to let it cool slightly
- Using a balloon whisk, mix (B) together and pour (A) into the mixture and combine well.
- Whisk (C) until fluffy and pale in colour. Pour into the chocolate mixture from Step 2 and combine well.
- Sift (D) together and fold the flour into the yolk mixture in Step 3. Set aside
- Mix Cream of tartar with the sugar. Whisk egg whites till foamy and gradually add the sugar mixture and whisk until stiff peak.
- Fold 1/3 of the egg meringue into the yolk batter and mix well. Quickly fold in the rest of the egg meringue and pour into the baking pan. Tap the pan to remove excessive bubbles and bake in preheat oven for 40 minutes or until skewer inserted into cake comes out clean.
- Remove cake from oven and flip over onto a cooling rack (cake still in baking pan). When completely cool, remove and decorate accordingly
Ingredients for Chocolate Fudge
250ml Whipping cream
250g Dark Chocolate couverture
4 tsp Gelatin powder
60ml Boiling water
1 tbsp Rum (1tsp Vanilla essence, if you do not want any alcohol in the fudge)
- Dissolve gelatin powder in boiling water
- In a saucepan, combine gelatin mixture and whipping cream. Heat cream over low fire until it is about to boil. Remove from heat and pour in the chocolate couverture.
- Stir chocolate mixture until it is fully melted. Add in the rum and set aside to let it cool completely.
- Once cooled, put in refrigerator for about 30 minutes to let chocolate fudge set a little before frosting the cake.
