This cake is made in three phases. Please take note. A Cake base is baked, cooled and set aside. Then the fudge filling are prepared and set in a silicone mould and frozen for a few hours to be able to unmould perfectly onto the baked cake base. There is a fudge sauce that is poured over the cake and finished with a drizzle of chocolate sauce. Lets get started. But we take this cake to another level by transforming the basic recipe into a layered cake and THEN covered with a decadent fudge ganace incing! In this recipe you will have the best of both worlds. Either a mousse, fudge bundt cake or layered cake effect.
Cake base
Take note this cake base does not contain baking powder! It is a basic genoise spunge
100 g dark baking chocolate
3 table spoons of HOT water
Pre heat oven to 180c and prepare a 25 cm round cake base and set a side.
Add the hot water to the chopped chocolate and mix to dissolve. If still lumpy, put into microwave to melt OR double boiler.
5 medium eggs, separated
½ cup sugar
Beat the egg yolks and sugar till very light and creamy for 5 minutes.
5 egg whites
1 teaspoon crème of tartar
½ cup white sugar
Add these ingredients together and whip until a stiff meringue is formed.
Fold the egg yolks into the cooled chocolate mixture with a whisk. Turn the mixing bowl as you work.
1 cup salted cashew nuts, chopped
2 tablespoons of cake flour
Fold these ingredients with the egg white into the chocolate mixture.
Ensure that the sides of the cake tin are covered with baking paper to ensure a release or else use a spring form tin.
Bake the cake for 40 minutes at 170℃ for industrial oven.
Remove the cake from the tin after 10 minutes of cooling. Place onto cake stand and let it cool completely.
Fudge mousse
200 g milky bar chocolate
6 table spoons of boiling water
2 table spoons of gelatin powder
Melt the chocolate in microwave or double boiler. Add the gelatin to the boiling water and stir to dissolve completely mix into the chocolate. The chocolate will seem to curdle, just whip it with a wire whisk till smooth.
4 cups of cold cream
Whip the cream until almost stif but runny. Add the melted chocolate in a very thin stream in to the mixture while the mixer is working.
¼ cup of chopped fudge pieces (see microwave fudge recipe)
Fold the fudge pieces in. Pour into silicone or metal mould and freeze until rock hard and unmould and put immediately onto the cake base. Unmoulding metal pan: Briskly pop in hot water, and slip out of the mould.
Chocolate dripping
2 tbsp white sugar
2 tbsp boiling hot water
2 tbsp cocoa
1 tbsp butter
50 g dark melting chocolate
Chop chocolate until fine. Add to microwave safe bowl. Add the rest of the ingredients and microwave at full power for bursts of 15 sec per time and stir every time. Do this for 4 times and set aside. Once bit cooler drizzle over cake.
Keep the cake chilled until needed to serve.
Variation on this recipe:
My suggestion for this recipe is to double the cake base and bake two for a layered effect. Build the cake as follows: cake base, mousse filling, cake base, mousse filling and freeze. Prep the Caramel icing and spread over the entire cake. The icing will go over very nice and smooth.
For the Caramel Icing
3 cups light brown sugar (600g)
1½ cups unsalted butter (340g)
½ cup milk (125ml)
½ cup cream (125ml)
1/2 teaspoon salt
1½ cups icing sugar (180g)
For the Caramel Icing:
While the cakes are cooling, combine brown sugar, butter, milk, cream, and salt in a medium saucepan. Place over medium heat and bring to a boil, stirring frequently.
Once boiling, stir constantly until the mixture reaches 115℃, 5 to 10 minutes. Transfer to a medium mixing bowl or the bowl of a stand mixer and let cool for 20 minutes or until starting to thicken (about 65℃), stirring occasionally.
Using a hand or stand mixer fitted with the whisk attachment, beat on medium-high for 10 minutes. Add the confectioners’ sugar and beat until thickened and spreadable but will still slowly pour. (It will continue to thicken as it cools.)
Place the cake on a cake stand or serving plate. Pour enough icing over the top to cover it with a thin layer (about ½ cup) and spread the icing to the edge of the cake using an offset spatula. Smooth any drips off the side of the cake.
Refrigerate the cake for 30 minutes or until the icing is set. Drizzle with the chocolate dripping. Refrigerator 7 days.
Source: www.annelienpienaar.co.za by Annelien Pienaar 2014
Yield: 1 x 20-25 cm cake.