Chocolate Fudge Cake
Ingredients
For the cake:
3/4 cup Butter
3/4 cup Water
3 Egg Whites (beaten separately till peak)
3 Egg Yolks
2 cup Caster Sugar
Seive Together:
1 tsp Baking Powder
1/2 cup Cocoa Powder
1/2 tsp Baking Soda
2 cup Superfine Flour
Dissolve in Coffee Water:
1 tsp Instant Coffee
1 tbsp Hot Water
1 tbsp Milk
1 tsp Vanilla Essence
Method
- Cream butter and sugar until light and fluffy.
- Add in egg yolks one by one and beat in slowly.
- Mix in milk, essence
and coffee mixture. Add in flour alternatively with water and fold in.
- Finally fold in the egg whites.
- Pre heat oven 180 degree and bake the cake for 35-40 minutes.
- Insert a skewer in the center of the cake, if the skewer comes out clean the cake is done. Leave the cake to cool. You can use a chiffon cake pan or a normal cake pan to bake the cake.
For the Chocolate Fudge (Topping)
3/4 cup warm Water
1/2 cup Cocoa powder
2 Egg Yolk
1/2 tsp Cornflour
1/2 tsp Salt
1 cup Evaporated Milk
1 tsp Vanilla Essence
2-3 tbsp Caster Sugar
Method
Mix all the ingredients together. Use the double boiling method. Stir the fudge mixture constantly until mixture thickens. Test by pouring a drop of the fudge in a cup of warm water. If it comes out firm then the fudge is ready. You can pour the fudge on top of the cake or sandwich it.
Double Boiling Method: Stir the mixture in heat-proof bowl over simmering water.
