Ingredients
Ingredients Cake
50g cocoa powder
6 tbsp boiling water
3 eggs
4 tbsp milk
175g Ballybrado Organic White Spelt Flour
3 ½ tsp baking powder
100g soft butter
300g sugar
Ingredients Chocolate Fudge Icing
300g dark chocolate
150g unsalted butter
100g icing sugar
15g cocoa powder
Milk as required
Ballybrado Chocolate Fudge Cake
1. Mix cocoa powder and boiling water until it resembles a fine paste
2. Mix all other ingredients in a bowl and add to the cocoa paste.
3. Mix with electric mixer until light and fluffy.
4. Fill into greased tin and bake in pre-heated oven at 180°C for 25 – 30 mins.
5. For the icing, melt chocolate with butter in bowl over hot water
6. Sieve icing sugar and cocoa, add to chocolate mix and beat with electric mixer.
7. Add milk as required so that it has a slight pouring consistency.
8. Once the cake has cooled, pour the fudge icing over and leave to set.
9. Decorate with cream, strawberries and raspberries.
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