Pecan chocolate fudge cake

Recipe from: 2/17/1999 12:00:00 AM
Ingredients 16
Servings 8
Time

Ingredients

  • 200
    g
    dark chocolate (not cooking chocolate)
  • 90
    g
    unsalted butter, at room temperature
  • 5
    jumbo eggs
  • 180
    g
    castor sugar
  • 5
    ml
    vanilla essence
  • 90
    g
    cake flour
  • 2
    ml
    salt
  • 4
    ml
    baking powder
  • 45
    ml
    sour cream or buttermilk
  • FROSTING AND DECORATION
  • 150
    ml
    pecan nuts
  • 350
    g
    dark chocolate (not cooking chocolate)
  • 350
    ml
    thick cream
  • 45
    g
    butter
  • 50
    g
    each dark, milk and white chocolate ribbons
  • cocoa powder for dusting
 

Method

 
Melt chocolate and butter together. Put eggs, castor sugar and vanilla essence in a large bowl set over hot water (but not touching it). Whisk until eggs have doubled in volume, thickened, and look pale and creamy. Stir in chocolate mixture. Sift together flour, salt and baking powder 3 times. Sift over chocolate mixture, a third at a time, folding in each part carefully. Fold in sour cream. Pour mixture into a greased 23-24 cm diameter cake pan lined with baking paper and flour (tapping out excess flour) or sprayed with non-stick cooking spray. Bake at 160 ºC for about 55 minutes, or until a skewer inserted in centre comes out clean. Place cake (in pan) on a wire rack for 10 minutes, run a knife around circumference of cake to loosen it and turn out onto wire rack to cool. FROSTING: Lightly toast pecan nuts in the oven at 180 ºC for 5 to 10 minutes. Chop coarsely. Break chocolate into a bowl. Bring cream to boil and pour over chocolate. Stir gently to blend. Stir in butter. Set aside 250 ml (1 cup) mixture and stir chopped pecans into remainder. Cool, then beat both mixtures until thick enough to spread. Cut cake into 3 layers, using a knife with a long, serrated-edge blade. Slide a thin cake board between top 2 layers and lift top one off carefully. Remove middle layer in same way. Use pecan frosting to sandwich layers together. Cover top and sides of cake with plain frosting. Decorate cake with chocolate ribbons and a dusting of cocoa.
 

Read more on: bake  |  dairy
 

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