Chocolate Fudge Daisy Cake

This is the richest, moistest cake ever. No one will be able to resist a slice of your chocolate fudge cake, especially on Mother's Day!

Brought to you by Dr. Oetker

This is the richest, chocolatiest, moistest cake ever. No one will be able to resist a slice!

Chocolate Fudge Cake - Dr Oetker

Ingredients For the cake:

  • 150 g Butter
  • 150 g Light Muscovado Sugar
  • 150 g Plain Flour
  • 40 g Cocoa Powder
  • Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
  • 2 ½ g Dr. Oetker Bicarbonate of Soda (½ tsp)
  • Medium Eggs x 2
  • 142 g Soured Cream
  • 30 ml Golden Syrup (2 tbsp)
  • 15 ml Dr. Oetker Madagascan Vanilla Extract with Seeds (1 tbsp)
  • Dr. Oetker Wafer Daisies

For the filling:

  • 100 g Butter Softened
  • 200 g Icing Sugar
  • 5 ml Dr. Oetker Madagascan Vanilla Extract with Seeds (1 tsp)
  • 100 g Dr. Oetker Fine Cooks Dark Chocolate melted

For the Ganache:

  • 150 ml Double Cream
  • 150 g Dr. Oetker Fine Cooks Dark Chocolate

Method:

  1. Grease and line two 18cm sandwich tins. Heat the oven to gas mark 4/180°C. Cream the butter and sugar in a bowl, then sift in the dry ingredients.
  2. Whisk together the eggs, soured cream, syrup and vanilla extract, then beat into the cake mix.
  3. Divide between the tins and bake for 20-25 mins. Cool in the tins, then transfer to a cooling rack.
  4. For the ganache, heat the double cream until hot, but not boiling; add the chocolate and leave to melt. Stir briefly until smooth and leave to cool.
  5. Whisk all the buttercream ingredients together then use to sandwich the cakes. Cove the top and sides of cake with the ganache and decorate with Wafer Daisies.

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