best sponge cake recipes hot chocolate fudge cake

Hot chocolate fudge cake with a Baileys drizzle

Name: Hot chocolate fudge cake with a Baileys drizzle
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 14 serving(s)
Ingredients: 125 mL vegetable oil, plus extra to grease; 225 g plain flour; 325 g caster sugar; 1 tsp. baking powder; 1 tsp. bicarbonate of soda; 100 g cocoa powder; 1/2 tsp. fine sea salt; 2 large eggs, beaten; 250 mL buttermilk; 250 mL hot coffee; 2 tsp. vanilla extract; 175 g dark chocolate, at least 70% cocoa solids, roughly chopped; 100 g butter; 300 g sour cream; 1 tsp. vanilla extract; 125 g icing sugar; 150 g cocoa powder; 100 g white chocolate; 50 mL Irish cream, we used Baileys; 50 mL double cream; Marshmallows and chocolate chips, to decorate

Decadent and chocolatey, this hot chocolate fudge cake has a boozy twist with an Irish cream drizzle.

By Ailsa BurtPublished: 16 October 2018

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Yields:

14 serving(s)

Prep Time:

40 mins

Cook Time:

40 mins

Total Time:

1 hr 20 mins

Cal/Serv:

538

Ingredients

125 ml
vegetable oil, plus extra to grease
225 g
plain flour
325 g
caster sugar
1 tsp.
baking powder
1 tsp.
bicarbonate of soda
100 g
cocoa powder
1/2 tsp.
fine sea salt
2
large eggs, beaten
250 ml
buttermilk
250 ml
hot coffee
2 tsp.
vanilla extract

FOR THE CHOCOLATE ICING

175 g
dark chocolate, at least 70% cocoa solids, roughly chopped
100 g
butter
300 g
sour cream
1 tsp.
vanilla extract
125 g
icing sugar
150 g
cocoa powder

FOR THE IRISH CREAM DRIZZLE

100 g
white chocolate
50 ml
Irish cream, we used Baileys
50 ml
double cream
Marshmallows and chocolate chips, to decorate

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line 2 x 20cm (8in) non loose bottomed cake tins. In a large bowl, add the flour, sugar, baking powder, bicarbonate of soda, cocoa powder and sea salt and whisk together until fully combined.
2. Step 2Mix together the eggs, vegetable oil and buttermilk and slowly add to the dry ingredients whilst constantly whisking. Once all this is added, pour in the coffee and vanilla extract.
3. Step 3Divide the mixture evenly between the two tins and bake for 30-40min, until a skewer comes out clean. Leave to cool in the tins for 10min before removing to a wire rack to cool completely.
4. Step 4Meanwhile make the icing. Add the butter and chocolate to heatproof bowl and set over a pan of just simmering water. Allow to melt, stirring occasionally. Remove from the heat and whisk in the sour cream and vanilla. Sieve in the icing sugar and cocoa powder and whisk to combine. Put into the fridge until needed.
5. Step 5Make the drizzle. Roughly chop the white chocolate and add to a heatproof bowl. In a small saucepan add the baileys and double cream, heat gently until just steaming then pour over the white chocolate. Leave for 3min then stir until all the chocolate has melted. If there are any remaining lumps of chocolate, place over a pan of simmering water and stir until melted. Put to one side to cool.
6. Step 6Trim the tops of the cakes with a serrated knife if uneven. Smooth over 200-250g of the frosting and sandwich the other cake on top. Cover the cake with the remaining icing, spreading over the top and sides. Keep in the fridge until ready to serve.
7. Step 7Top with lightly blowtorched marshmallows, and scatter over the chocolate chips. Spoon over the Baileys drizzle and cut into thick slices to serve.