Mocha Fudge Cake with caramel chocolate icing

Ingredients

120gr 53% Chocolate Drops

120gr Butter

75gr Boiling water

5gr Coffee granules

45ml Buttermilk

2 medium Free-range eggs – 110gr

50gr Cream flour

120gr Soft light brown sugar

120gr Caster sugar

50gr Self-raising flour

15gr Cocoa Powder

100ml Boiling Water

1/8 tsp. bread soda

Method

• Pre heat the oven to 160C.
• Line base of an 8-inch non-stick Bundt tin with a circle of parchment paper, barely butter the sides.
• Line a mini loaf mold as well or put some paper cases into a cup cake mold.
• Sift together the flours, sugars, bread soda and cocoa powder.
• Put butter and chocolate in a bowl over a pot of barely trembling water to melt.
• Dissolve the coffee granules in the boiling water, allow to cool for a minute, and then add to the melting chocolate. Stir until completely smooth. Then remove from the heat.
• Mix together the eggs and buttermilk.
• Add the egg mixture to the chocolate mixture then whisk it the sifted flour mixture, ensure there are no lumps.
• Scrape the mixture into the prepared tin until it is 2/3rds of the way up the tin. Bake any extra in another small tin or muffin papers.
• Bake for 40 to 50 minutes until a skewer inserted in the centre comes out clean.
• Allow the cake to cool in the tin for 5 minutes, then free the sides with a small knife and turn out onto a wire rack to cool.
• Once the cake is completely cool prepare the chocolate ganache, allow it to thicken a little before coating the inside, top and outside of the cake.
• Again chill fully to set the ganache before adding the white chocolate layer.

Chocolate Ganache

Ingredients

100gr 53% Chocolate

50ml Cream

Method

• Bring the cream to the boil in a small pot.
• Pour onto the chocolate, allow to sit for a minute or two and then stir well until smooth.
• Allow the chocolate to cool to room temperature but still liquid.
• Then pour over the cake top and sides.
• Chill to set.

White Chocolate Ganache.

Ingredients

50gr White Chocolate Drops

20ml Cream

Method:

• 1/3 Fill a small pot with boiling water.
• Put the chocolate drops in a bowl that can sit over the boiled water without touching the water. Put the bowl over the pot.
• Bring the cream to the boil and the pour it over the Chocolate drops, let sit for the chocolate to melt.
• After two to three minutes stir the chocolate mixture gently until all the chocolate is melted and mixed smoothly in with the cream.
• Allow to cool, stirring occasionally, once at room temperature carefully pour onto toe top of chilled cake and allow to drip down the sides.
• Chill a little and whilst still sticky decorate with chocolate balls, maltesers or flakes.