Saturday, 26 June 2010

Chocolate Fudge Cake

This recipe is a recent addition to the Good Food website. Unusually, it stipulates a plain chocolate with low cocoa solids content, so I had to add chocolate to my shopping list and make a special effort to get some. I choose a Tesco own brand 60% from Madagascar.

I followed the simple cake recipe exactly, with no problems in the mixing stages, and baked in a 9" square tin. It was lucky that I was keeping a close eye on things in the kitchen as the cake was cooked in 40 minutes - at least 10 minutes quicker than stipulated in the recipe.

I also followed the icing recipe exactly, but here I ran into problems. I used a 70% cocoa solids chocolate at this stage, but I don't know if this was the cause of the problem. The 'fudge' went into that strange sludgy ball that I'm sure you've all seen - a stage on the way to seizing, I think - where it doesn't seem to wet the sides of the bowl. As it cooled it began to exude excess oil.  I managed to remedy the situation by beating in a tablespoon or so of cold semi-skimmed milk, but the fudge didn't get really set as if got colder. It held it's shape for spreading and swirling but didn't set firm (although it's a very hot day, so it might get a bit firmer overnight).

This cake neatly bridges the gap between cake and brownies - it is quite dense, rich and moist, but not as chewy or gooey as the best brownies. It's not as sweet as many brownies and the texture is a little crumbly. One good point was that it had a good level top after baking, with no cracks - perfect for holding a frosting. If the icing had set firmly it would have been a very good cake. The cake recipe will certainly be repeated, but I'm not sure about the fudge frosting. 

11 comments:

snowy said...

It looks delicious Sue; another one for my list!
I've had trouble with icing this morning too - think it's the heat. It's 34C here.

Celia @ Fig Jam and Lime Cordial said...

Suelle, it looks delicious and the swirls are very flash! :) I suspect the 70% choc might have been too fatty for the icing - I was over at my friend June's house recently and she was complaining about the same thing with her cake icing. There has been a trend for supermarket chocolate to move to higher %, and I don't think recipes have been adapted to accommodate this...

Suelle said...

I think you're probably correct, Celia.

The frosting didn't set as solid as it looks in the photo, so I probably won't be using that part of the recipe again - I have enough similar, more reliable, frosting recipes.

Gillian said...

I'm so glad you tried this recipe ... it's been on my todo list for a while. But it was the idea to cut it into little triangles that caught my eye. It looked rather 'birthday cake' like.

Shame about the icing esp since you've made lots of delish toppings. This 'splitting' has occurred to me making ganaches and it's usually because the cream is too hot for the chocolate. If I beat it with an electric mixer it recovers.

Tesco own brand origin is not too bad though ... I rather like the 70% Dom Republic :-) I must look out for the Mad 60%.

Lucie said...

This has been on my todo list too - sounds lovely!

Choclette said...

The cake looks lovely and wouldn't know about the icing if you hadn't mentioned it. I get into all sorts of difficulties with icings and ganaches (I always use at least 70%) so very pleased to get tips from Celia and Gillian - thank you.

Anne said...

I know what you mean with the chocolate turning 'funny', though it was just me! Does look delicious though, what frosting would you recommend instead as still don't have a firm favourite?

Suelle said...

Hi Anne - we're not that keen on really thick frostings on cakes but I do like to use this Chocolate Glaze from a Mary Berry recipe:

Melt 175g plain chocolate and 30g butter together in a small thick-bottomed saucepan. Remove from heat and beat in 3 tablespoons golden syrup and 2 tablespoons milk. Cool until it is the consistency you need, then drizzle over or pour onto cake and spread evenly.

The recipe says to use it while still warm and let it flow into place, but I like to cool it to a thicker consistency then spread it - but I'm a chicken, and imagine it running right off the cake if it's too liquid!

It usually sets quite softly with a shiny finish, so can't really be described as a fudge frosting - I'm still on the lookout for a good foolproof one of those myself!

Suelle said...

I meant to add in my previous comment - I've seen another chocolate cake recipe recently which specified no higher than 61% cocoa solids in the chocolate used. Obviously there can be problems using chocolate with a higher precentage of cocoa solids, which are only just being appreciated!

Brownieville Girl said...

I'm going to try this soon :-}} Thanks.

Beth (Jam and Clotted Cream) said...

I've seen this one. Shame about the frosting, might just do a simple buttercream one instead.