CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE
PREP TIME: 20 MINUTES
COOKING TIME: 50 MINUTES
SERVES: 12
INGREDIENTS
200g unsalted butter, room temperature
½ cup cocoa powder
1 ¾ cups self-raising flour
¼ teaspoon bicarb soda
1 teaspoon coarse salt
2 cups light brown sugar
2 extra-large eggs, lightly beaten
1 teaspoon pure vanilla extract
80g dark chocolate, melted and slightly cooled
1 cup cold mashed Spud Lite potatoes
½ cup sour cream
CHOCOLATE GANACHE
100g thickened cream
100g dark chocolate, roughly chopped
METHOD
1 . Preheat oven to 180°C (160°C fan-forced). Chill a 12-cup Bundt tin in the refrigerator for 15 minutes before brushing with 40g melted butter. Dust with 1 tablespoon cocoa, tapping out excess. Chill in refrigerator until required.
2. Combine flour, bicarb, salt and remaining cocoa together in a large mixing bowl, stirring to combine.
3 . Using an electric stand mixer beat together remaining 160g butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and melted chocolate, beating gently until combined. Add mashed potato, beating gently to combine.
4 . Reduce speed to low. Add half each of the flour mixture and sour cream, beating until just combined. Repeat process until all the flour mixture and sour cream are combined.
5. Pour batter into prepared pan and smooth top with a spatula. Bake for 50 minutes or until a skewer comes out clean. Allow cake to cool in pan for 20 minutes, before turning out onto wire rack to cool completely.
6. For the ganache, heat cream to just below boiling point. Place chocolate in a bowl and pour over hot cream, stirring occasionally until chocolate has melted.
To Serve
Place cooled cake on a serving plate and drizzle over the ganache icing.
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