Another great recipe courtesy of my baking partner G. True Chocolate indulgence - my greatest weakness as chocoholic. Couldn't help having it even at 1am and another piece as breakfast the next morning!
You may need two same baking pan to bake this - round or square as you like . I like it sandwiched with a layer of chocolate fudge. If you think I am overdoing it, just bake one without separating into 2 pans.
So moist and tasty with occasional crunch of almonds. The frosting just complete the cake! Will definitely making it soon!
Hope you love it too!
Ingredients:
Fudge
250 g butter - cut into small cubes
250 g plain dark chocolate - break into small pieces
4 tbsp milk
60 g dark brown sugar
1/2 tbsp vanilla essence
Method:
1) Melt butter over gentle heat till completely melted
2) Add chocolate. Stir till completely melted
3) Add in sugar, milk and vanilla. Mix well till completed combined and smooth in texture.
4) Pour chocolate fudge into a medium bowl and keep in fridge for an hour
Ingredients:
Cake
175 g butter - cut into small cubes
175 g plain flour
150 g caster sugar
50 g almond - chopped
40 g cocoa powder
3 large eggs
2 tsp baking powder
2 tsp maple syrup or golden syrup
1/2 cup low fat milk
40 g cocoa powder
3 large eggs
2 tsp baking powder
2 tsp maple syrup or golden syrup
1/2 cup low fat milk
Method:
Preheat oven at 180 degrees Celsius
1) Beat butter and sugar till light and fluffy
2) Beat in the eggs one at a time. Till mixture is creamy smooth
3) Sieve in the flour, cocoa powder and baking powder. Fold mixture with wooden baking spoon
4) Add in almond and maple syrup. Continue folding. Mix well
5) Mix in the milk gradually. Mix well.
6) Grease two2 8 inched baking pan and line with baking paper
7) Pour in mixture into the baking pan equally
8) Bake for 30-35 minutes or until toothpick come out clean
9) Cool the cake for 5 minutes and remove from the baking pan. Let them cool completely.
Frosting
1) Remove the fudge from the fridge and leave at room temperature for 5 minutes
2) Spread 1/3 of the fudge on one cake. Place with the other piece of cake over.
3) Spread the rest of the fudge covering the whole cake
4) Let it cool for 1-2 hours (I couldn't resist and ate it just after 5 minutes!! haha!)
It is PERFECT!
This recipe is also been linked to Savory Sunday hosted by The Sweet Details.
5) Mix in the milk gradually. Mix well.
6) Grease two2 8 inched baking pan and line with baking paper
7) Pour in mixture into the baking pan equally
8) Bake for 30-35 minutes or until toothpick come out clean
9) Cool the cake for 5 minutes and remove from the baking pan. Let them cool completely.
Frosting
1) Remove the fudge from the fridge and leave at room temperature for 5 minutes
2) Spread 1/3 of the fudge on one cake. Place with the other piece of cake over.
3) Spread the rest of the fudge covering the whole cake
4) Let it cool for 1-2 hours (I couldn't resist and ate it just after 5 minutes!! haha!)
It is PERFECT!
This recipe is also been linked to Savory Sunday hosted by The Sweet Details.
