Fabulous Frangelico Fudge Cake

Frangelico Liqueur + Chocolate = Fudge-licious.

This cake is full of chocolate and is ideal for a birthday cake or just to treat your friends or family. The addition of Frangelico gives it an edge of hazelnut, but if you aren’t keen on the idea of putting alcohol in your cake then just leave it out. Of course, if you want a different flavour then just substitute something else. I think Creme de Menthe would also work rather well!

I served this cake cold but it would also be delicious slightly warm, smothered in cream or with a dollop of ice cream on the side 🙂 If you want to make it in advance then just store it in an airtight container in the fridge – it will keep for a few days, if you can resist it for that long.

I adapted a recipe that I found in the August 2012 issue of Eat In magazine, which I picked up when I was in the UK last month.

Ingredients:

  • 1 cup milk
  • 2 teaspoons lemon juice
  • 275g/10 oz self-raising flour
  • 2 tbsp cocoa powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 100g/3.5 oz unsalted butter, softened
  • 225g/8 oz white sugar
  • 2 eggs, lightly beaten
  • 3 tbsp Frangelico liqueur, optional
  • 80g/3 oz dark cooking chocolate, melted
  • 1 tbsp Frangelico, extra, for drizzling

Fudge Frosting:

  • 125g/4 oz dark cooking chocolate, broken into pieces
  • 50g/2 oz unsalted butter
  • 1 egg, lightly beaten
  • 2 tbsp Frangelico liqueur, optional
  • 1 cup icing (powdered) sugar, sifted
  • chocolate sprinkles, to decorate

Method:

  • Heat your oven to 170C/150C fan forced/340F.
  • Mix the milk and lemon juice together in a jug and set aside for 10 minutes.
  • Grease a 23cm/9 inch spring-form cake pan.
  • Put the flour, cocoa powder and bicarb of soda into a large bowl, then add the butter, sugar, eggs and milk mixture. Beat until smooth.
  • Mix in the Frangelico (if using) and the melted chocolate.
  • Pour the cake batter into the prepared pan then bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • Leave to cool in the pan for 10-15 minutes then turn out onto a wire rack to cool completely.
  • Once the cake is cooled, slice it horizontally in half. Put the bottom slice onto your serving plate.
  • Drizzle 1 tbsp of Frangelico over the top of the cake on the plate.
  • To make the fudge frosting, place the chocolate pieces and butter in a heatproof bowl over a saucepan of barely simmering water. Stir until they have melted.
  • Add the egg and the 2 tbsp of Frangelico and beat until smooth, then carefully remove from the heat and gradually mix in the icing sugar until the frosting is glossy.
  • Working quickly, spread about a third of the frosting over the bottom slice of the cake, then sandwich the other cake on top. If the frosting starts to set then put it back over the pan of water for a couple of minutes, stirring until it becomes smooth again.
  • Spread over the remaining frosting over the top of the cake and then cover with sprinkles.
  • If you prefer a cake with slightly firmer frosting (like I do), then place the cake in the fridge for 15 minutes before serving.
  • Serve and enjoy!

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12 Responses to Fabulous Frangelico Fudge Cake

  1. trialsinfood says:

    looks fabulous indeed!

  2. mydearbakes says:

    You make very gorgeous bakes, it is amazing! =)

  3. Ben Gaiarin says:

    Looks like a great recipe! I like to cut out some sugar when I bake with chocolate because I’m a huge fan of dark, dark chocolate. Oh, and maybe in place of liquor, I’d put coffee. Coffee brings out a lot of flavor in the chocolate.

  4. This is a chocolate lover’s dream dessert! Sad confession…I could eat this to its entirety by myself within a day or two. Hah! Thanks for posting.

  5. Pingback: Triple Chocolate Eclairs | Recipe Adaptors

  6. Esther says:

    I am now making this gorgeous cake for the third time! I reduce the sugar by 50g to save on calories which doesn’t effect the taste as the frosting makes it sweet enough. Everybody who tries it, loves it.
    This time I have tried reducing the butter by 10g, every little helps…and it means you can have another slice without feeling too guilty!

  7. Pingback: Blast from the Past: Birthday Cakes | Recipe Adaptors

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