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Miguel's Fudgy Chocolate Cake with Chocolate glaze

Category: food

Steps

 

Prepare the Pan

Preheat oven to 180C fan-forced. Grease a 24cm shallow cake pan with extra softened butter and line the base with a round of baking paper.

Make the Batter

Place butter and dark chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until melted. Remove from heat. *See Tip.
Put the sugars and eggs in a medium bowl. Whisk until well combined and slightly lighter in colour. Using a rubber spatula fold in the cooled chocolate mixture, then fold in the flour and salt, then fold in the chopped milk chocolate.
Pour the mixture into prepared pan. Bake for 15 minutes until a crust forms on top.
Remove from oven and leave to cool for 3-5 mins before inverting onto a cake plate. Stand for 15 mins, then make the glaze. 

Make the Chocolate glaze

Place all ingredients in a saucepan over low heat, stirring occasionally, until the chocolate has melted and the ingredients are well combined, smooth and glossy.
Serve it up. Pour enough glaze over the cake and using the back of a spoon edge it begins to spill over the sides. Pour remaining glaze into a jug to serve. Top cake with raspberries. Serve with vanilla bean ice-cream.
*TIP To microwave the chocolate and butter. Place the butter and chocolate in a clean dry microwave-safe bowl. Heat, uncovered for two 30 second intervals on medium high power, stirring every 30 secs with a metal spoon until smooth.

Ingredients

Fudgy Chocolate Cake
150g unsalted butter, at room temperature, plus extra for brushing
200g dark chocolate, 70% cocoa, chopped
3/4 cup (165g) brown sugar
¼ cup (55g) caster sugar, plus extra for dusting
3 large eggs
3/4 cup (110g) plain flour
A pinch of salt
100g milk chocolate, chopped

Chocolate glaze
2 tablespoons thin cream
200g dark chocolate 70%, roughly chopped
2 tablespoons glucose syrup
40g unsalted butter

To Serve
1 punnet raspberries and vanilla bean ice-cream 

  

Utensils

Oven set to 180C fan forced
24cm round shallow non-stick cake pan
Baking paper
Pastry brush
Medium heatproof bowl 
Medium saucepan
Metal spoon
Medium mixing bowl
Whisk
Rubber spatula
Chopping board
Kitchen knife
Measuring cups and spoons
Bamboo skewer to test cake, if using
Serving plate or cake stand
Jug for extra sauce
Ice-cream scoop and bowl

 

  • Serves: 10

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