Classic Fudgy Chocolate Cake

Step 1/10

• 33⅓ g bittersweet chocolate
• 41⅔ g unsalted butter

Preheat the oven to 180 C or 356 F. Melt the unsalted butter and dark chocolate in a large bowl.

Step 2/10

• ⅛ tsp vanilla extract

Stir in the vanilla extract

Step 3/10

• 41⅔ g flour
• ½ tsp baking powder
• 11⅔ g unsweetened cocoa powder
• 39⅛ g sugar

Leave the chocolate mixture to cool whilst you mix the flour, cocoa powder, baking powder and sugar together in a separate bowl.

Step 4/10

• ⅔ eggs

When the chocolate mixture is room temperate, gradually add the eggs until they are well stirred in.

Step 5/10

Gradually add the dry ingredients into the wet ingredients, the mixture should resemble a thick-ish paste.

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Pour the cake batter into two greased cake tins and bake for half an hour.

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Poke a skewer or thin knife into the centre of one of the cakes to check if it is ready. If it comes out with mixture on put them back in for 7 mins. If it comes out clean then remove them from their tins and leave to cool.

Step 8/10

• 25 g butter
• 25 g confectioner’s sugar
• 6⅔ g Dutch-process cocoa powder
• ⅛ tbsp water

While the cake is cooling make the icing: combine the water, icing sugar, butter and cocoa powder in a bowl and blend into a paste.

Step 9/10

When the cakes have cooled spread half the icing on top of each cake. Place them on top of each other and add any decoration that you want.

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Enjoy (goes very well with vanilla ice cream)