Chocolate Fudge Cake

A community recipe by Dodo

Not tested or verified by Nigella.com

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Introduction

Chocolate sponge topped halfway through cooking with meringue and pieces of fudge. My childrens favourite cake!

Ingredients

Serves: 8

Metric Cups

85 grams unsalted butter (softened)
140 grams caster sugar
3 egg yolks
2 drops vanilla extract
60 grams cocoa powder
2 teaspoons instant coffee
3 teaspoons boiling water
140 grams self-raising flour
1 teaspoon baking powder
155 millilitres milk (for the meringue)
2 egg whites
110 grams soft light brown sugar
2 fudge fingers (or a good handful of chocolate coated fudge pieces)

3 ounces unsalted butter (softened)
5 ounces superfine sugar
3 egg yolks
2 drops vanilla extract
2 ounces unsweetened cocoa
2 teaspoons instant coffee
3 teaspoons boiling water
5 ounces self-rising flour
1 teaspoon baking powder
5⅖ fluid ounces milk (for the meringue)
2 egg whites
4 ounces soft light brown sugar
2 fudge fingers (or a good handful of chocolate coated fudge pieces)

Method

Chocolate Fudge Cake is a community recipe submitted by Dodo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oven to 200c (gas mark 6) and grease and line a loose bottomed 8 in round cake tin.

Cream the butter and sugar together until fluffy. Beat in the egg yolks one at a time followed by the vanilla extract and sieved cocoa powder. Stir in the dissolved coffee. Sieve the flour and baking powder and fold in alternately with the milk.

Put in the tin and bake for about 25 minutes.

Whisk the egg whites until stiff. Whisk in half the sugar and whisk until stiff. Fold in the remaining sugar and fudge pieces.

Pile the meringue on top of the cake mixture. Lower the oven temp to 180c (gas mark 4) and bake for 35 -40 minutes until golden and just firm. To prevent the meringue browning too much cover with a double sheet of greaseproof paper after 15 minutes.

Cool in the tin for 10 minutes before unmoulding.

Heat the oven to 200c (gas mark 6) and grease and line a loose bottomed 8 in round cake tin.

Cream the butter and sugar together until fluffy. Beat in the egg yolks one at a time followed by the vanilla extract and sieved unsweetened cocoa. Stir in the dissolved coffee. Sieve the flour and baking powder and fold in alternately with the milk.

Put in the tin and bake for about 25 minutes.

Whisk the egg whites until stiff. Whisk in half the sugar and whisk until stiff. Fold in the remaining sugar and fudge pieces.

Cool in the tin for 10 minutes before unmoulding.