Chocolate Fudge Cake

I've decided that from now on, when I work on Sundays, I bring in a cake. It becomes Cake Sunday then and our drowsy afternoon shifts aren't so boring if there's a freshly baked cake to liven things up. Its makes really good for me, because then I can practice my baking skills and have other people eat the results, since I don't have much of a sweet tooth. As a result, I've spent most of November baking cakes, so expect lots of cake recipes in future posts.

Cake Monday was a thought, but nothing should ever celebrate a Monday. NOTHING.

The other nurses at work equally adore and loathe this new custom of mine because someone either misses out or sets back their diet for a day. Hahaha, its not my fault if you're not working a Sunday or have little self control!

Anyway, this cake went down a treat. 3/4 of the cake was gone in 15 minutes which is a new record I think. Its very rich, very very moist and yet oddly fluffy for such a chocolatey cake. I've reduced the sugar by a bit so its not as sweet as you'd think, simplified the instructions a bit, upped the temperature and reduced the overall cooking time. Its covered in my failproof chocolate sauce/icing thing, cause it turned out so ugly. The original recipe called for 140C for almost two hours. I originally got this recipe from Taste.com.au.

Thoughts on the matter

Chocolate Fudge Cake

Hey twisties!

Uses: Cake Sunday cakes! Feeding lots of workmates.

Ingredients for cake:
250g of butter, cubed
1 cup of cold water
1/2 cup of milk
200g block of dark cooking chocolate
1 1/2 cups of sugar
1 1/2 cups of SR flour, sifted
1 cup of plain flour, sifted
1/4 cup of good cocoa, sifted
2 eggs, lightly beaten
1tbsp of vanilla bean paste

Ingredients for go to chocolate sauce/icing/whatever deliciousness
100g chocolate
50ml cream
50g butter

Decorations:
1 smashed up Flake chocolate bar, or whatever you want

Instructions:
1.  Preheat the oven to 180C. Line your cake tin with baking paper. I used a 23cm springform cake tin, aka my only cake tin
2. Put the butter, milk, sugar, chocolate and water into a saucepan over a medium heat. Stir occasionally and remove from heat when it looks presentable

Starting off

All dat butter

Almost there

There we go :)

3. Whisk in the cocoa and flour

Its like an island!

4. Whisk in eggs and vanilla bean paste until smooth

:)

5. Bake for at least an hour until a skewer comes out clean

Spot the skewer mark. I lie, it was a chopstick.

Instructions for chocolate sauce thing:
1. Mix all the ingredients in a double boiler until smooth. Should be thick enough to ribbon when the spoon is lifted up before melting into rest of it.
2. Spread over cake or firm in fridge until you want to spread it. Will naturally thicken at room temperature in about 2-3 hours, even on a warm day.. Ideally refridgerate.

Decorations:
 1. Do what you want. I just smashed up a flake chocolate bar and sprinkled it on top.