BakingBoutique!: Recipe Post Special- Easter Chocolate Fudge Cake

Hey everybody!

Firstly, as always, I really appercoiate all your feedback and comments for my last post. Secondly, how are you all?Going by these evnts before, I feel I don't include my viewers/ followers enough within my blog posts. Therefore, such an remark gives me the oppotunity to do so.

Swiftly moving onto today's recipe post, I want to touch upon the subject of the true meaning of Easter. Easter is a religious ceremony of the resurrection of Jesus from his tomb which was said to be in the shape of an egg, on the third day after his crucifixion. Christians from all denominations take this day as a remembrance of the Jesus' resurrection to renew daily hope which we contain-victory over sin. Back in 30 c.e, Easter wasn't what we know of it today. Back in the day, Easter was known more for its religious significance. Nowadays, the commercial side has increased immensely.

This recipe is perfect for family get-together during such a faithful reflection on Jesus' actions , being the reason family grow closer.

In order to concoct this deliciously fudge-like cake, you'll need:

109g of unsalted butter,softened

94g of plain flour

50g of cocoa powder

1tsp of baking powder

pinch of salt

94g of caster sugar

3 medium eggs

156ml of soured cream

1tsp of vanilla extract

For the icing + decoration, you'll need:

100g of plain chocolate

150g of unsalted butter,softened

126g of cream cheese

175g of icing sugar, sifted

50g of chocolate curls

Mini eggs(optional for decoration)

Method:

Begin by pre-heating the oven to 180 C/160 C fan / Gas Mark 4.Grease a 20.5cm (8in) springform tin, lining with greaseproof paper.

Sift the flour,cocoa powder, baking powder and salt into a large bowl.

Using a electric mixer, beat the butter and sugar into a seperate bowl until light and fluffy-roughly aorund 5 minutes. Gradually add in the beaten eggs,mixing well after each addition. In case the mixture looks as though it's curdling(I'll leave a picture of curdling below).

In one go, add the remaining flour mixture,soured cream and vanilla extract, later folding everything together with a metal spoon.

Dispute into prepared tin and bake for 40-50 minutes until skewer comes out clean. Allow to cool in tin.

How to make icing;

Melt the chocolate either in a heatproof bowl over a pan of barely simmering water or in a microwave at 10 second bursts. Allow to cool for 15 minutes.

In a seperate bowl, beat the butter and cream cheese with a wooden spoon until combined. Beat in the icing sugar, eventually pouring the cooled chocolate. tip* take care not to over-beat as it should be fudgedy, not stiff.

Remove cake from tin, cut in half horizontally, using some icing to sandwich layers together. Ice the top and sides, smoothing out with a palette knife or smoothing tool. Decorate with chocolate curls, chocolate eggs, coloured eggs.

Note: While I was baking this recipe, I forgot to snap photos of the steps so I'm so sorry.

Volia! Snapshots: