Family Chocolate Cake with Fudge Frosting
Ingredients
For the cake
- 2 cups Water 500ml
- 3 cups Caster sugar 660gm
- 250 gms Butter chopped
- 1/3 cup Cocoa powder 35gm
- 1 tsp Soda bicarbonate
- 3 cups Self-raising flour 450gm
- 4 Eggs beaten lightly
For Fudge frosting
- 90 gms Butter
- 1/3 cup Water 80 ml
- 1/2 cup Caster sugar 110 gm
- 1.5 cups Icing sugar 240gm
- 1/3 cup Cocoa powder 35 gm
Instructions
- Cake preparation
- Preheat oven to 180 degree 10 minutes before baking. Grease deep 26.5cm*33cm (14cup/3.5ltr) baking dish; line base with baking paper.
- Combine the water,sugar,butter and combined sifted cocoa powder and soda bicarbonate in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat; simmer, uncovered, 5 minutes. Transfer mixture to large bowl; cool to room temperature.
- Add flour and egg to bowl; beat with electric mixer until mixture is smooth and changed to a paler colour. Pour mixture into prepared dish. Bake cake in the preheated oven for about 50 minutes. Stand cake in baking dish 10 mins, before turning onto wire rack; turn cake top-side up to cool. Spread cold cake with fudge frosting.
- Fudge frosting preparation
- Combine butter, the water and caster sugar in small saucepan; stir over heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa powder into small bowl then gradually stir in hot butter mixture. Cover; refrigerate about 20 mins or until frosting thickens. Beat with wooden spoon until spreadable.
Notes
Tips given in the recipe book:
Choose a perfectly level-bottomed baking dish; one made from cast aluminum is the best choice, but almost any type will work. If the cake appears to be cooking too quickly in the corners of the pan, reduce oven temperature to 170 degree; this will increase cooking time by upto 15 mins. The above quantity serves 20.
My Notes: I made half of the quantity mentioned above. I used an 8 inch square tin and 4 inch round tin. The baking time was around 40 mins for the square tin and around 30 mins for the round tin. I baked at 180 degree. I did icing only on the square cake. The plain cake can be stored at room temperature for 4-5 days and the icing cake can be refrigerated for 4-5 days. Before serving the refrigerated icing cake, microwave it for 15- 20 seconds. The cake was very moist just like the pic in the book :), though my picture doesn't come anywhere close to that :(
