Glyn’s, chocolate fudge, 30th birthday cake. Covered in edible pink glitter.
It’s taken me a while to perfect this, but the result is one of the simplest and gorgeous chocolate fudge cakes you’ll ever eat.
You’ll need to make it the day before….
Choc Fudge Cake
Makes a 23 cm round cake
200 g dark brown sugar
100 g molasses sugar
4 tablespoons water
250 g butter, softened
250 g dark chocolate
6 medium eggs, separated
Grease and line a 23 cm round cake tin with parchment paper and make sure you
preheat an oven 160 C.
Break the chocolate into pieces into a large heatproof bowl and add the butter. Place the sugar and water in a small pan, bring to a boil stirring to dissolve then pour over the chocolate and butter in the bowl. Stir until smooth.
Beat the egg yolks with a fork and stir well through the chocolate mixture.
Whisk the egg whites until stiff but not dry, then fold gently in.
Pour into the tin. Bake for 40 minutes. Remove from oven and leave to cool in the tin, then chill over night. Fudgy gorgeousness.