Chocolate Fudge Cake (ala DKD)

125g Soft butter

1.3 cups of Brown sugar
3 eggs
200g good quality dark chocolate – melted
1/3 cup of cocoa
2 cups flour
2 tsp baking powder
1.3 tsp baking soda
¾ cup sour cream (approx one small punnet)
1/3 cup boiling water or hot black coffee/ espresso

Cream the butter and brown sugar until fluffy.

Add eggs one at a time to the butter mixture along with the melted chocolate.
Sift together cocoa , flour ,baking powder, baking soda. Mix into butter chocolate
mixture. Mix well then lastly add sour cream and hot coffee(or hot water)
Spread into two spring form tins and bake in a 170c oven for approx 30 mins (or
toothpick/ skewer comes out clean when tested)
Once cool fill with whipped cream and black cherries
To make chocolate topping melt approx 250gm of good quality dark chocolate
slowly in microwave on defrost – once melted pour a hot strong double espresso
(you can buy one from your local café and reheat in the microwave for this
recipe!) and whisk until it starts to thicken slightly – pour gently over the filled
cake – work the chocolate with a spatula to completely cover the cake and leave
to set slightly then work the sides with a ribbed spatula for a patterned effect –
you can also just coat the sides with chopped nuts or flaked chocolate – you can
also add berries etc on the top with large chocolate crinkles – made by putting
melted chocolate on crinkled baking paper and placing in the freezer until set –
very effective!
Tip when working chocolate – sprinkle the plate underneath the cake with castor
sugar to make it easier to remove.