Quadruple Chocolate Fudge Cake

Ingredients

Cake

• unsalted butter, for greasing
• 225 grams all-purpose flour
• 350 grams caster sugar
• 85 gramscocoa powder
• 1 1/2 teaspoon baking powder
• 11/2 teaspoon baking soda
• 2 medium eggs
• 250 milliliters whole milk, plus a little extra for the buttercream
• 125 milliliters vegetable oil
• 2 Tablespoons boiling water
• 2 teaspoons icing sugar

Jam

• 1/2 pound strawberries
• 1 Tablespoon lemon juice
• 1 cup sugar

Icing

• 50 grams dark chocolate (minimum 70% cocoa solids)
• 100 grams unsalted butter, softened
• 200 grams icing sugar, sifted

Ganache

• 200 grams dark chocolate (minimum 70% cocoa solids), finely chopped
• 200 milliliters heavy cream

Whipped Cream

• 400 milliliters heavy cream
• 1 Tablespoon icing sugar, sifted
• 1 teaspoon corn starch, sifted

Mirror Glaze

• 10 grams powdered gelatin
• 3 Tablespoons water
• 150 grams caster sugar
• 100 milliliters heavy cream
• 125 milliliters glucose syrup
• 50 grams cocoa powder, sifted

Directions

Heat the oven to 350° F, and grease and line two round 8-inch cake pans.

For the cake, add the flour, sugar, cocoa powder, baking powder, baking soda, eggs, milk, and oil in a large mixing bowl. Beat until all the ingredients are incorporated and the batter is smooth. Slowly add the boiling water and mix.

Divide the batter equally between the cake pans and bake for 25-30 minutes.

When the cakes are cooked, let them cool in the tin for 10 minutes. Line a wire rack with greaseproof paper and dust it with icing sugar. Turn out the cakes and leave to cool completely on the prepared rack. When the cakes have cooled, cut both the cakes in half horizontally, to make to 4 layers.

For the jam, crush the strawberries. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase the heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220° F. Turn off the heat and set aside.

For the chocolate buttercream, melt the chocolate. You can do this in a microwave or in a heatproof bowl suspended over a bowl of simmering water. Set aside to cool slightly.

Cream the butter and icing sugar together in a large bowl. When the mixture is smooth, add the melted chocolate and mix until combined. Add a little milk if the buttercream is too thick.

For the chocolate ganache, place the chocolate in a heatproof bowl. Gently heat the cream in a saucepan until it just comes to the boil, then pour it over the chocolate. Stir the mixture until the chocolate is melted. Set aside in a cool place.

For the whipped cream, beat the cream using a hand held mixer until soft peaks form when the whisk is removed. Add the icing sugar, corn starch and milk powder and beat until firm. Refrigerate until ready to use.

For the chocolate mirror glaze, mix the gelatin with the water and set aside to dissolve. In a saucepan, heat the sugar, cream and 6 tablespoons water until it boils. Remove from the heat and add the glucose and cocoa powder. Stir in the gelatin, mix well and strain through a fine sieve. Set aside to cool to room temperature.

To assemble the cake, place a layer of cake on a serving plate. Spread a layer of chocolate ganache on top and then a layer of whipped cream. Spoon over some strawberry jam. Repeat with two more layers of cake and place the final layer on top.

Cover the whole cake in butter cream and place in the freezer for 10 minutes. Pour the chocolate mirror glaze over the top of the cake. Decorate as desired.