Decadent Chocolate Strawberry Fudge Cake for Every Occasion
45
min
764
Calories
49g
Fats
97g
Carbs
22g
Protein
Dive into the irresistibly rich flavors of Chocolate Strawberry Fudge Cake. Perfect for celebrating life's sweet moments, this cake boasts a heavenly combination of luscious chocolate, ripe strawberries, and silky smooth fudge.
Ingredients:
Step 1: Prepare the Cake Tin
Let’s start our baking adventure by preheating the oven to a cozy 356 degrees Fahrenheit (180 degrees C). Whip out your 8-inch round cake tin, grease it lovingly with butter, and line the bottom and sides with parchment paper. This little prep work ensures that our chocolate masterpiece will slide out effortlessly, ready for its strawberry crown.
Pro Tip: Use a springform tin for even easier removal.
Step 2: Mix the Batter
In a large mixing bowl, cream together the butter, caster sugar, and brown sugar until the mixture is pale and fluffy, whispering promises of the sweet creation to come. Crack in the eggs, one at a time, adding a splash of vanilla essence and the golden syrup for that rich, treacly undertone. The symphony of flavors here is beginning to come alive, setting the stage for the chocolatey goodness that follows.
Pro Tip: Be patient and ensure each egg is fully incorporated before adding the next for the best texture.
Step 3: Combine Dry Ingredients
In a separate bowl, dance the cocoa powder and self-rising flour together through a sieve, mingling them seamlessly. Sprinkle in the almond meal, and imagine the rich, nutty notes it will add to our cake. This blend of dry ingredients promises a tender crumb and a depth of flavor that will have your taste buds singing.
Pro Tip: Sifting prevents clumps and ensures a smoother batter.
Step 4: Fold in Ingredients
Now, the magic truly begins. Alternate between adding the dry ingredients and the milk into our buttery base, folding gently with each addition. The goal is a batter that’s smooth, satiny, and begging to be baked. Pour this luscious mixture into your prepared tin, smoothing the top as if tucking it into bed before its oven journey. Bake until a skewer inserted into the center emerges clean, a sign that our cake is ready to be transformed with strawberries and fudge.
Pro Tip: Fold gently to keep the air in the batter for a light, fluffy cake.
Step 5: Cooling and Splitting the Cake
Patience, my dear friends, as we let our cake rest in its tin for a moment of cool reflection, then gently free it to cool completely on a wire rack. With a gentle, steady hand, slice the cake horizontally, creating layers that will soon be the bedrock of our strawberry fudge haven.
Pro Tip: Use a serrated knife for a clean cut through the cake.
