Another close friend was getting married… time for another wedding cake! This bride had a beautiful colour scheme of dusky pink, cream and grey – how gorgeous are those bouquets! To complement her beautiful natural theme she wanted a simple three-tier wedding with textured buttercream. The cakes were fruit as the base, a chocolate […]
Through some subtle quizzing I found out that one of her favourite cakes is chocolate fudge cake – so it was a no brainer that I was going to make a chocolate fudge cake. Nigella Lawson’s chocolate fudge cake is my super reliable recipe for this – and she has kindly posted her recipe online.
I decided to do a triple layer cake (using 1.5 times the quantities in the recipe) with white chocolate fudge icing in between the layers – however it was huge!! My housemates (very unselfishly) suggested that maybe I should just do the two layers and leave one in the house… which still made a really big cake.
The recipe requires light muscovado sugar as well as caster sugar – I managed to run out however, and just used caster sugar – the cake still came out beautifully though so not to worry buying some if you don’t want to add another ingredient to the store cupboard.
I used my cake leveller to get nice flat layers (they rose into quite a dome and the offcuts made a good wonky whoopee pies) and stuck together with the white chocolate fudge icing – just replace the milk chocolate in Nigella’s recipe with white chocolate. I used the traditional milk chocolate fudge icing on the top though.
To add another dimension and keep the white chocolate theme I stuck Cadbury’s white chocolate fingers all the way round the cake using a thin layer of the fudge icing – I used two boxes for an 18 inch cake though and it wasn’t quite enough so you need to buy lots! The finishing touch was a sprinkling of white chocolate stars.
Sam was really surprised and it went down a storm in the office – it was all gone within the hour which I think must be a record!