Chocolate fudge raspberry cake
I decide to make my own birthday cake to share with my friends, after I search the cakes recipe in cook books and looks around ingredients in the pantry and the fridge, I found this chocolate fudge cake recipe.
The recipe adapted from "frame by frame" cook book with slighly change add raspberry curd on chocolate frosting and decorated with vanilla buttercream frosting with fresh raspberry to add colours into the cake.
- 3/4 cup unsalted butter softened, plus extra for greasing
- 3/4 cup super fine sugar
- 3 eggs beaten
- 3 Tbsp dark corn syrup
- 1/2 cup ground almond
- 1 1/4 self raising flour
- pinch of salt
- 6 Tbsp cocoa powder
- 8 oz / 225 gr semisweet dark chocolate, broken into pieces
- 1/2 cup dark brown sugar
- 1 cup unsalted butter,diced
- 5 Tbsp evaporated milk
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry curd
Decorate with vanilla buttercream frosting and fresh raspberry on top.
Preheated the oven to 350 F grease and line two 8 inch round cake pan
for the frosting,:
place the ingredients in a heavy bottomed sauce pan, heated gently,stirring constantly until melted,
pour into a bowl and let cool cover and chill for one hour until spreadable
for the cake :
Place the butter and sugar in a bowl beat together until light and fluffy,gradually beat in the egg stir in corn syrup and almond.
sift the flour,salt and cocoa powder into separated bowl,then fold into mixture, add 2 Tbsp water to make dropping consistency
spoon batter into prepared cake pans, bake in the preheated oven for 30-35 minutes or until toothpick inserted come out clean
let them cool
when the cake are cold sandwich them with half the frosting and layer frosting with raspberry curd,
Spread remaining frosting over the top and sides of the cake, decorate the cake with white frosting or vanilla buttercream frosting and fresh raspberry.