Chocolate fudge cake recipie for a 12 inch cake tin?!
Chocolate fudge cake recipie for a 12 inch cake tin?
Im making a birthday cake and I'm good at victoria sponge mixes but i want a really nice moist chocolate cake and I'm worried about just doubling a mixture, does anyone have experience making large chocolate cakes?
Answers:
Hi there Cassie, This recipe should be what you are looking for. You may find that there will be just a little too much mixture....but not way too much. It was the best I could do for quantities to fit into a 12 inch tin. Hope you like it! :o)
For the cake:
6 oz (175 g) self-raising wholemeal flour
1 rounded teaspoon baking powder
6 oz (175 g) very soft butter
6 oz (175 g) light soft brown sugar
3 large eggs, at room temperature
1 rounded tablespoon cocoa powder
For the chocolate fudge filling and topping:
4? oz (125 g) light soft brown sugar
1 x 170 g tin evaporated milk
4? oz (125 g) dark chocolate (50-55 per cent cocoa solids), broken into small pieces
2 oz (50 g) soft butter
2 drops vanilla extract
To decorate:
4 oz (110 g) whole almonds
cocoa powder or icing sugar, for dusting
Pre-heat the oven to gas mark 3, 325°F (170°C).
First of all, weigh the flour, then take out 1 rounded tablespoon of flour and replace it with the rounded tablespoon of cocoa. The tablespoon of flour you take out won't be needed. Now simply take a very large mixing bowl, place the flour, baking powder and cocoa in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it does down. Now all you do is simply add the remaining cake ingredients to the bowl and beat them together. What you will end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If the mixture seems a little too stiff, add a little water and mix again.
Now divide the mixture and spread it evenly in the prepared tins and bake on the centre shelf of the oven for about 30-35 minutes or until springy in the centre. After 30 seconds (or thereabouts), turn the cakes out on to a wire cooling rack and strip off the base papers. Leave to cool while you make the chocolate fudge filling and topping.
To do this, combine the sugar and evaporated milk in a heavy saucepan. Heat gently to dissolve the sugar, stirring frequently. When the sugar has dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring. Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter and vanilla extract. Transfer the mixture to a bowl and, when it is cool, cover it with clingfilm and chill for about an hour to allow the mixture to thicken. Then beat again, and spread half on one sponge, placing the other one on top. Use the rest to spread over the top and sides and decorate the top with almonds, dusted with cocoa powder or icing sugar.
"This is a wonderful chocolate cake that was made in the olden days. It is absolutely delicious, yet simple."
Original recipe yield:
1 - 9x13 inch pan
PREP TIME 45 Min
COOK TIME 30 Min
READY IN 1 Hr 15 Min
PHOTO BY: EGGIWEG US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/3 cup buttermilk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 pinch salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.
NUTRITION INFORMATION
Servings Per Recipe: 18
Amount Per Serving
Calories: 442
Total Fat: 21.3g
Cholesterol: 65mg
Sodium: 333mg
Total Carbs: 62.3g
Dietary Fiber: 1.9g
Protein: 3.7g