Easter Chocolate Fudge Cake

Easter Chocolate Fudge Cake 

Whip up this Easter chocolate fudge cake recipe – a deliciously chocolaty treat for the adults and kids this Easter. This delicious, rich chocolate sponge is topped with a glossy, sticky sweet chocolate ganache and we have used fresh blueberries for a cake that really does taste as good as it looks.

• 150g Unsalted Butter, (room temperature)
• 150g Light Muscovado Sugar
• 40g Cocoa
• 150g Self-Raising Flour
• 1Tsp Baking Powder
• ½ Tsp Bicarbonate of Soda
• 2 Medium, Free-Range Eggs
• 1Tsp Vanilla Extract
• 142ml Soured Cream
• 2Tbsp Golden Syrup
• For The Ganache:
• 250ml Double Cream
• 250g Dark Chocolate
• To Decorate:
• 1 Small Punnet Blueberries
• Heat oven to 180°C (gas mark 4). Grease and line 2x18cm sandwich tins.
• Beat together the butter and sugar until pale.
• In a separate bowl, sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt; mix well. Add to the creamed butter and sugar.
• In a jug, whisk the eggs with vanilla, soured cream and syrup. Pour over the dry ingredients and beat together. Divide the mixture equally between the tins.
• Bake for 20-25 mins until springy. Leave to cool for a few mins, then transfer to racks to cool completely.
• For the ganache, put the cream and chocolate into a bowl over barely simmering water. Heat gently until the chocolate has melted. Remove from the heat and stir briefly, until combined and smooth (don’t over stir).
• Allow to cool for 1 hr, or until thick enough to spread.
• Use slightly less than half to sandwich the cakes together. Spread remaining ganache over the cake, then decorate with washed whole blueberries all on the top.

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