Phil Vickery: Welcome to today's podcast, today it's chocolate fudge cake, the old favorite, but there's a bit of twist here. It's not a normal cake. I'll explain all. First of all ingredients, this is for the dry mixture of the cake. So we have got flour, cocoa powder, bicarbonate soda, caster sugar, for the wet ingredients, because this is a muffin based recipe, two eggs, corn oil, milk, vanilla and Carnation caramel, and for the frosting, bitter chocolate, icing sugar and more Carnation caramel.
First of all dry ingredients in the bowl. So the flour goes in, cocoa powder, bicarb, caster sugar and just mix all of them together. It's a fabulously easy recipe of this. The only thing you have to be careful obviously, is don't mix it too much, also wet ingredients when it goes. You will then work the gluten in the flour and then sponge will be tough. So be careful.
Over here I have got corn oil. So into the corn oil you put the milk. It sounds weired, but trust me, it works. Two eggs, medium eggs cracked into there. Two tablespoons of the caramel just into that like that, and with the fork; just break the eggs up. Bring everything together, what we are doing is, bringing them together, and finally a little vanilla extract to that as well, to get extra flavor. I think that's good, and you literally pour the wet onto the dry ingredients just about that.
Just literally going to bring the whole lot together, just like that. Over here I have got two 7 inch sandwich tins, and just pour half of the mixture into one, and half into the other. Now, there's no worry to make creaming, butters and sugars and whisking out eggs, you literally mix the whole lot together, and then you pop the two into the oven.
In the oven 180 gas for about 25 minutes. Once the cake is cooked, take it out and let it cool completely and remove it from the tin, and take off the baking parchment. Now here, this is the frosting, now I have melted the chocolate, added to the rest of the Carnation caramel, just place into the chocolate. Alright, like that, I'll melt that in a microwave. You can do over a pan; it's up to you with simmering water, and then icing sugar. Now if you sieve the icing sugar, so there are not any lumps of sugar in the frosting like that, and I am going to use a whisk to just bring the whole lot together. We will make a beautiful fudge, look at that.
Spoon or palette about third of the frosting into the cake, top on, and then rest around the edge, this is real fun, we can clear that in a second. So just finished around the edge, nice and some smooth, the top is smoothed out, don't go too much. I am just going to garnish with some little tiny sugar flowers on top, just like that. And there it is nicely set, it sets very, very quickly indeed and shouldn't have to put in the fridge.
The best part is cutting and eating, like that. It is a real fudge cake. Of course, I will show you this side. Look at that, Fa-bu-lous! For more of my delicious recipes go to carnation.co.uk.
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