Fudge Chocolate Cake with Mascarpone

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Chocolate Cake 

350g 00 Flour

4 Tbsp Cocoa Powder

4 tsp Cream of Tartar

4 Tsp Bicarbonate soda

250g Caster sugar

4 Eggs Beaten

200 ml (1/4 pint) 

Sunflower oil

300 ml (1/4 pint) milk

4 Tbsp Golden syrup

1 Tbsp vinegar

Pre-heat oven to 170ºC.

Grease and sieve 1 tbsp of flour all over a 20 cm diameter round deep cake pan (you can use two of a smaller diameter if you don’t feel confident in slicing the cake after is baked)

Place the Flour, cocoa, Bicarbonate of Soda, Cream of Tartar, and Sugar into an electric mixer and mix well.

Add the syrup, eggs, vegetable oil, milk and vinegar and mix well until smooth.

Spoon the mixture into the cake tins and bake for 35-45 mins minutes until a long skewer inserted into the cakes still in the oven comes out completely dry). 

When cooked remove from oven, leave to cool before turning out onto a cooling rack.

Fudge Filling 

75g Unsalted butter

175g Icing Sugar

3 Tbsp Cocoa Powder

1 or 2 tsp of Milk

Place the butter in a bowl a Bane Marie and beat until soft. 

Beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.

Mascarpone cream

250 g mascarpone cheese

250 ml single cream 

1 or 2 tbsp granulated sugar

beans from 5 cm of vanilla pods

Place the mascarpone cheese and cream in a large bowl with the sugar.

With a sharp knife scrape the beans from the vanilla pod and place them in the bowl with the either ingredients

Using an electric whisker, mix until the mixture is thick and holds firm peaks.

Assembling

Use a long knife slice the top off and cut the cake into 2 or 3 even layers. Spread the fudge filling on one slice and place the other on top. Place the cake on a flat round tray and cover with the Mascarpone cream.