Delia Smith Chocolate Fudge Cake
Delve into the decadent world of Delia Smith's Chocolate Fudge Cake, a confection that promises to be as rich in history as it is in flavor. This recipe, originating from the vibrant culinary scene of the 1970s, captures the essence of an era that was increasingly drawn to the allure of healthy and 'whole' foods. However, unlike many dishes from that time which were criticized for their denseness, this cake stands out for its exceptional moistness, attributed to the clever use of wholemeal flour.
Cultural or Historical Context
The 1970s were a transformative period in culinary history, marked by a burgeoning interest in wholesome ingredients. It was during this time that Delia Smith ingeniously crafted a Chocolate Fudge Cake that not only embraced the health-conscious ethos of the era but also ensured that indulgence and flavor were not compromised. This recipe is a testament to the period's experimental approach to baking, showcasing how traditional ingredients could be reimagined to create something truly special.
Ingredients for the Chocolate Fudge Cake
- Cake:
- 175g self-raising wholemeal flour
- 1 rounded teaspoon baking powder
- 175g very soft butter
- 175g light soft brown sugar
- 3 large eggs, at room temperature
- 1 rounded tablespoon cocoa powder
- Chocolate Fudge Filling and Topping:
- 125g light soft brown sugar
- 1 x 170g tin evaporated milk
- 125g dark chocolate (50-55% cocoa solids), broken into small pieces
- 50g soft butter
- 2 drops vanilla extract
- Decoration:
- 110g whole almonds
- Cocoa powder or icing sugar, for dusting
Preparation Instructions
- Begin by adjusting the flour for the cake batter, ensuring a perfect balance between the wholemeal flour and cocoa powder for an airy, well-aerated mixture.
- Combine the dry and wet ingredients, aiming for a consistency that effortlessly drops off the spoon, adding a touch of water if necessary for the ideal texture.
- Bake the mixture in two prepared tins until springy to the touch.
- For the fudge filling and topping, gently dissolve sugar in evaporated milk, simmer, and then whisk in chocolate, butter, and vanilla, chilling until thickened.
- Assemble the cake by layering and covering with the fudge mixture, embellishing with almonds and a dusting of cocoa or icing sugar for the final flourish.
Storage and Reheating
This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for a few days. For longer storage, refrigerate. To serve again, bring to room temperature or gently warm slices for a few seconds in the microwave to revive the fudgy texture.
Nutritional Information
A slice of this cake is indulgent, with the main nutritional contributions coming from the sugar, fats, and flour. It is a high-energy treat, perfect for special occasions.
FAQ about the Chocolate Fudge Cake
- Can I substitute white flour for wholemeal? Yes, but wholemeal flour adds a unique texture and flavor.
- Is it necessary to use dark chocolate with 50-55% cocoa solids? Yes, this specific range of cocoa solid content strikes the perfect balance between richness and sweetness.
Delia Smith's Chocolate Fudge Cake is a celebration of flavor, texture, and the joy of baking. It's a perfect example of how traditional ingredients can be used innovatively to create a dessert that stands the test of time. Whether you're a seasoned baker or new to the kitchen, this recipe offers a delightful challenge with a deliciously rewarding outcome.
Original recipe by Delia Smith.