Can you believe that half of January is almost over? I feel like it was just Christmas and we were waiting for new years! This year seems like it’s got wheels. Well, it’s going to be Valentine’s Day soon and I knew I had to share this chocolate fudge cake with you. The truth is we make it often during the year when the kids want a little chocolate indulgence. This is the baby of my chocolate layer fudge cake with chocolate buttercream and chocolate ganache.
Chocolate fudge cake
Oven – Preheat oven at 325 °F/ 165 °C / Gas Mark 3Pan – Grease and dust with flour a 6-inch heart cake.
Dry ingredients – In a bowl, combine the flour with baking powder, baking soda, and salt – set asideMelt – In another microwave-safe bowl, melt the chocolate and butter until melted. Add the sugar, egg, and sour cream, followed by the vanilla extract.Combine – Add the sugar, egg, and sour cream, followed by the vanilla extract. Then, add the flour mixture and combine well.Bake – Pour the batter into the prepared baking pan and bake for just 15 mins until a skewer inserted in the center comes out clean.Cool – When done cool completely before frosting.
Assemble
Frosting – In a microwave-safe bowl melt the chocolate, butter, and heavy cream until smooth. Leave to set until peanut butter consistency. Then, add the baileys and combine until smooth.Torte – Cut the dome off the cake and moisten it with more baileys or sugar syrup.Frost – Place the cake on a cake board and spread the chocolate frosting all over the cake. Use a warm spatula to create a smooth surface.Pipe – Transfer the remaining frosting to a piping bag with a star tip and pipe all around the cake.Garnish with chocolate curls.
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