Stefanie's Chocolate Fudge Cake. 

   I did learn how to bake this from very passionate Italian baker. In the actual process she shared some tips and gave me loads of advice. Herself she owns a little cake shop in England, Bradford - ''Koffie & Cake''. The interior inside its beautiful and very welcoming, all the cakes and meals are home made, which means you're in treat for sure!
  As Stefanie explains this recipe is very different from usual one, and you will see along you will make it yourself. Me myself I am total fudge cake virgin, so I wouldnt know. But hey, i believe her :)




Let's get started! 

All you need is :

340g Callebaut dark Belgian chocolate (60%)
100g hot water
175g unsalted butter
200g caster sugar
200g plain yogurt
3 eggs, at room temperature
3 level spoons of cocoa powder
1 tsp of good quality vanilla paste
250g plain flour
pinch of salt
sachet of vaniglinato
60g double cream



All you do is :

      Preheat oven to 180C (fan oven to 160C). Prepare two small loose bottomed cake tins, grease bottom and sides with butter and line with baking paper.
      In a small bowl you need 140g of dark chocolate, and pour over 100g boiling water and leave it when needed. In another bigger bowl cut in butter and sift in caster sugar. Mix together with electric whisk while texture is even. Add eggs one by one ( the best method by adding eggs is before adding them in bowl crack them in separate mug, so you'll be able to see if the egg is good or not, if not, use another egg, surely you don't wanna make another sugar and butter mix ). Then whisk further for a minute. Then stir that chocolate with hot water mixture while its smooth and looks like melted chocolate. Pour this mixture and cocoa powder into sugar and butter bowl, mix further with whisk. Add plain yogurt and continue to whisk. Add vanilla paste. Add straight into bowl sift in all flour along with vaniglinato ( you can get them online - http://www.capriflavors.com ) or instead you can use 1.5 tsp of baking soda. Then again mix further with electric whisk until mixture is even and smooth.
     Divide mixture in these two prepared cake tins, smooth the top and put in the oven. (Good tip that Stefanie gave me is, before putting cakes in oven line a tray with water right down the bottom of the oven, it will make the cake more moist, and wont dry out, which, by the way, totally works!! )
     Bake the cakes for 40 minutes or until wooden skewer comes out clean.
     Take the cakes out and remove from the tins and leave it to rest and cool for at least 1 hour. Meanwhile you can make Ganache cream, which is slightly different and lighter in texture.
In a small saucepan bring to boil the double cream and add on rest of 200g dark chocolate, and mix it through with spatula until you get smooth enough baste to cover your cake.
When the cakes are cool, put one on the platter and put a bit of cream on top to cover it, not too much, otherwise it will come out from sides. Put other cake on top, press it down slightly and pour rest of the Ganache cream on top and smooth it all over the rest of the cake and sides too with palette knife.

If you want to do some decoration on with some white chocolate, for example writings for birthdays etc., you have to let the cream set and cool. One way is to do some decoration is to do them on the baking paper and let it set and peel of the paper and put the white chocolate on top of the cake.

And my personal verdict for this cake is - its beautifully moist and light, yet very chocolaty :)