Chicago Fudge Cake | Hummingbird Bakery Home Sweet Home Recipe (2013)

מצרכים

• Dark Chocolate Ganache Frosting
• 3 cups + 1 tablespoon double cream / 725 ml
• 1 teaspoon vanilla extract
• ¾ cup unsalted butter / 170 g
• 3 tablespoons golden syrup / 60 g
• 1 lb dark chocolate, minimum 70% cocoa solids / 450 g
• Chocolate Sponge
• 1⅓ cups cocoa powder, sifted / 110 g
• 2 teaspoons instant coffee
• 1 cup boiling water / 240 ml
• Alternatively:
• 1 cup hot espresso coffee / 240 ml
• ½ cup soured cream / 125 g
• 1½ teaspoons vanilla extract
• 1¾ cups plain flour / 210 g
• 1½ teaspoons baking powder
• ¾ teaspoon bicarbonate of soda / baking soda
• 1 cup unsalted butter, softened / 225 g
• 1¾ cups caster sugar / 340 g
• 2 large eggs
• Optional Hard-Crack Fudge
• ¼ cup unsalted butter / 55 g
• ¾ cup + 2 tablespoons caster sugar / 180 g
• ½ cup packed soft light brown sugar / 90 g
• ½ cup double cream / 125 ml
• ¼ teaspoon vanilla extract

אופן ההכנה

1. Make the ganache frosting first.
2. Place the chopped dark chocolate in a large heatproof bowl.
3. Combine the double cream, vanilla, butter and golden syrup in a saucepan. Heat gently until the butter has melted and the mixture just begins to simmer.
4. Pour the hot cream mixture over the chocolate. Leave briefly, then stir until completely melted and smooth.
5. Cover and refrigerate for about 2 hours, or until thick enough to spread. The ganache remains soft and creamy rather than setting co