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Chocolate fudge cake

Julie Goodwin
AWW June 2010

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

For a real chocolate rush, try this rich cake with warm sauce.
INGREDIENTS

125g unsalted butter, softened
1 teaspoon vanilla extract
1¾ cups (385g) caster sugar
3 eggs
200g dark cooking chocolate, melted
12⁄3 cups (250g) self-raising flour
1 teaspoon salt
¾ cup (180ml) milk
½ cup (50g) walnuts, toasted, chopped

Chocolate sauce
1 cup (250ml) thickened cream
200g dark cooking chocolate, chopped
METHOD

Preheat oven to 170°C (150°C fan-forced). Lightly grease a 22cm springform cake tin; line base with baking paper.

Beat butter, vanilla and sugar in a medium bowl with an electric mixer until light and creamy. Beat in eggs one at a time. Pour in the chocolate a little at a time; beat until combined. Stir in the sifted dry ingredients and milk in two batches.

Pour the mixture into the tin. Bake for about 1 hour 15 minutes or until a skewer inserted into the centre of the cake comes out clean.

Chocolate sauce
Heat cream in a small saucepan until almost boiling. Stir in chocolate until melted.

Serve cake with warm Chocolate Sauce. Top with walnuts.

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