Callebaut Chocolate Fudge Cake
This Easter week, I've spent some quality time with Callebaut's delicious range of chocolate and I've created this recipe to showcase the white, milk and dark varieties; each one tastier than the last. Don't be worried if the chocolate feathers look tricky – this entire recipe is really achievable for bakers of all levels.
Let's start with the cake itself; by far the most important part. This recipe produces a sinfully rich and moist chocolate fudge cake which tastes heavenly and keeps really well, allowing you plenty of time to enjoy it. To decorate, I've used Callebaut's white chocolate to make a smooth and silky buttercream that's a dream to frost with. I've chosen milk chocolate for the nest, adorned with white chocolate feathers to surround the precious chocolate eggs, which I've glammed up with a pinch of metallic lustre. You can leave this out if you wish, but lustre dusts are now easy to come by in most large supermarkets and I think they work beautifully on chocolate decorations. I really hope you'll enjoy making and, above all, eating this Callebaut inspired Easter bake!
Callebaut Chocolate Fudge Cake
What you'll need:
Callebaut Dark Chocolate 300g
Butter (the real stuff!) 300g
Water 150ml
Eggs 4 large plus 1 yolk
Sour Cream 110ml
Honey 2 tsp
Vanilla Extract 2 tsps
Soft Light Brown Sugar 300g
Golden Caster Sugar 300g
Plain Flour 188g
Self Raising Flour 188g
Cocoa Powder 38g
What you should do:
1. Pop your oven on at 170C / 150C fan-assisted, and line three 8 inch cake tins.
2. Melt your butter, Callebaut chocolate and water together in a bain marie. Stir the mix well to let it properly combine and then cool it slightly, for 5-10 minutes.
3. Mix your brown and golden sugar together in a large bowl (a whisk is handy here to quickly combine the two). Sieve both flours with the cocoa and use your whisk once more to stir them thoroughly into the sugars.
4. Beat your eggs and honey with your sour cream until smooth and uniform. Add your cooled chocolate mix and beat again, briefly, until smooth and velvety once more.
5. Make a well in your dry ingredients and add your wet mix in three rounds, folding after each addition until just combined – you don't want to over mix this batter. When no dry patches or large clumps remain, stop folding. Divide the mix between your three cake tins.
6. Bake your chocolate fudge cake for 30-40 minutes, until a skewer inserted into the centre comes out clean and shiny.
7. Cool your cake layers in their tins on a wire rack for about 15 minutes, then turn out of the tins to continue cooling down.