It was one of my friends birthday recently and, as a fellow chocolate lover, I decided to make her this delicious chocolate fudge cake. It was actually my first time attempting this recipe which I found in my favourite baking book by Jane Hornby… ‘What to Bake & How to Bake It‘. If you haven’t read or seen this book before, then I highly recommend it. It has recipes perfect for every occasion from birthdays to afternoon teas.
I thought I’d add the sugar stars to give the cake some colour. Then the glitter spray has quickly become one of my baking essentials ever since I was sent some by Cake Décor. It brightens up any cake and comes in loads of different colours. It’s easy to get a little carried away with spraying it, but I don’t think you can ever have too much glitter!
If you’re looking to make a birthday cake for someone soon, why not give this recipe a go?!
For the cake
140g unsalted butter
350g plain flour
40g cocoa powder
1 tsp bicarbonate of soda
2 tsp baking powder
1.4 tsp salt
300g light brown soft sugar
150ml vegetable oil
1 tsp vanilla extract
For the chocolate fudge icing
1x 400g can sweetened, condensed milk
150ml double cream
200g dark chocolate (70% cocoa solids)
50g unsalted butter, cubed
1 tsp vanilla extract
For the decoration
Sainsbury’s sugar stars
Cake Décor silver glitter spray
Pre-heat your oven to 180°C/160°C fan. Grease and line two 20cm tins.
Melt the butter over a gentle heat.
In a separate bowl, sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. Mix.
Add in the sugar (breaking up any lumps) and make a well in the centre.
Whisk the milk, oil and vanilla in to the melted butter.
Slowly, pour the wet ingredients into the well of your dry ingredients and mix together until well combined.
Divide the mixture equally between your two tins and spread with a spatula until flat.
Bake for 30 minutes or until a skewer comes out clean.
Now on to the fudge icing. Put the condensed milk and cream in to a saucepan and stir over a low heat until bubbles start to appear at the edges. Keep stirring to ensure it doesn’t stick to the bottom.
Break the chocolate up in to squares. Remove the milk mixture from the heat and add the chocolate.
Mix occasionally until smooth and combined. The mixture will thicken as it cools.
Evenly spread the fudge in between the two cake halves, on top, and around the sides.
I created swirls on the top of my cake. Then I decorated it with Sainsbury’s sugar stars and sprayed with Cake Décor silver glitter.