Chocolate sponge cake with chocolate fudge filling, glaze and vanilla buttercream icing

Don’t be intimidated by the name of this cake or even the way it looks – yes, looks and names can both be deceptive. Remember that tall doorman called Chotu Singh? 😉 Yup, that’s exactly what I’m talking about. Anyway, before I go off tangent let’s get back to business. 
This cake isn’t dense or heavy as it looks, the trick is the sponge cake which is light and airy and doesn’t make you feel like a stuffed turkey by the end of it. And by now, I’ve realised that the key to a good fluffy sponge is beating, so that’s exactly what I do – beat for at least five whole minutes until I get a light, smooth mixture. 
Here’s what you will need…
For the cake:
1 3/4 cups of maida
1 tsp baking soda
1/2 tsp of salt
1 tsp vanilla essence
3 large eggs
60 gms of dark cooking chocolate, chopped, melted and made into a smooth paste with a tsp of milk
1/2 cup of warm milk, yes it has to be warm if you want a fluffy batter
1 cup of demerara sugar, use white sugar if you like
1/2 cup of butter
Sift the maida, soda and salt together, keep this aside. 
In a bowl, cream the butter and sugar together. Now add the eggs one by one and beat until its light. Next add the chocolate and vanilla essence and beat again until smooth. Add the flour mixture and stir quickly to avoid any lumps, use the milk to adjust the consistency of the batter, mix with an electric beater to get a batter that is free-flowing. Pour this into a greased cake mould and bake in a pre-heated oven for 35-40 mins at 180 deg celsius. Remove it out of the oven and allow to cool on a wire rack.
Just out of the oven: This is what the cake looked like
For the chocolate fudge:
I was too tired so I used the fudge topping that came out of a bottle – Hersheys! Yummy! But if you want to go all the way, this is what you’ll need:
90 gms of dark cooking chocolate, chopped into pieces
30 gms of butter
1/2 cup of curds, beaten well to remove lumps
3 tbsp sugar
Melt the dark chocolate in the mircowave or over a double boiler. While it is still warm, mix in the butter and keep stirring till you get a glossy finish. When the mixture has cooled down a little mix in the sugar and the curds and stir continuously to get a smooth paste. 
Now you need to to work  really quick or else the fudge begins to harden, if you fins that happening add a teaspoon of curds and mix.
Slice the cake into two halves when it has completely cooled down, trim along the circumference of the cake too and spread the fudge mixture in between the layers evenly. In case you find that the cake is absorbing the mixture too soon, then sprinkle some milk on it to keep it moist. Now place the other half of the cake on top and spread the rest of the fudge on top and along the sides. Use the blunt/flat part of the knife to spread the mixture. To make it even, keep dipping your knife into some warm water before coating it with the chocolate paste. Use the edges of a serrated knife and run along the surface of the cake to get an interesting texture.
With the chocolate fudge filling and glaze done
Now come the tricky part, the icing
For this you need:
90 gms of butter
1 cup of powdered sugar
1 tsp of vanilla essence, you can add lemon/orange rind for a fresh flavour or even cocoa powder if you want to go along with the chocolate theme
Mix, mix, mix until you have a super-smooth paste. If you find that it’s too smooth add a spoonful (not more than that!) of flour to bind it. Pour this into a piping bag, fit in the nozzle of your choice – I used the one cut with a slant for the border and the slight U-shaped one with pointed edges for the centre – and pipe away! 
Done with the icing, only the cherries to go now
Decorate with chocolate curls, sprinkles or cherries. Chill for about half an hour to allow everything to set together. Voila! You’re done 🙂 Slice and serve!

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