Double Chocolate Fudge with Vanilla and White Chocolate Buttercream
Serves: 8
Ready in: 30 to 60 mins
Ingredients:
150g unsalted butter, at room temperature150g light muscovado sugar
40g cocoa, sifted
150g self raising flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
2 medium free-range eggs
1 tsp Nielsen-Massey Vanilla Extract
142ml soured cream
2 tbsps golden syrup
white and dark chocolate curls
[hd]For the buttercream:[/hd]
200g white chocolate
280g unsalted butter
280g icing sugar
1 tsp Nielsen-Massey Vanilla Extract
method:
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and base-line 2 x 18cm sandwich tins.
- Beat together the butter and sugar until pale.In a separate bowl sift the cocoa,flour,baking powder, bicarbonate of soda and a pinch of salt,mix well. Add to the creamed butter and sugar.
- In a measuring jug whisk together the eggs,vanilla extract,soured cream and syrup.Pour over the dry ingredients and beat together.Divide the mixture equally between the tins.Bake in the oven for 20- 25 minutes until springy.Leave to cool for a few minutes in the tins,then transfer to wire racks.
- For the buttercream, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. In a large bowl, beat together the butter and icing sugar until creamy.Then add the chocolate and Nielsen-Massey Vanilla Extract.
- To serve,transfer one of the cakes to a serving platter.Place a quarter of the buttercream on top,then top with the other cake.Spread the remaining buttercream over and sprinkle with the chocolate curls.
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