Rich chocolate fudge cake

Double your cake intake with this heavenly __dessert delight!

• 250g butter, chopped
• 1/2 cup milk
• 180g block dark chocolate, chopped
• 2 cups raw caster sugar
• 1 1/2 cups self-raising flour, sifted
• 1 cup plain flour, sifted
• 1/4 cup cocoa powder, sifted
• 2 eggs, lightly beaten
• Dark chocolate curls, to decorate (see note)

Ganache

• 2 x 200g blocks milk chocolate, chopped
• 2/3 cup thickened cream

Energy 3076kJ	Fat saturated 24.00g
Fat Total 38.00g	Carbohydrate sugars 63.00g
Carbohydrate Total 88.00g	Dietary Fibre 2.00g
Protein 9.00g	Cholesterol 106.00mg
Sodium 314.30mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 160°/140°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper, allowing a 2cm overhang.

2. Step 2

   Place butter, 1 cup cold water, milk, chocolate and sugar in a saucepan over medium heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth and combined. Set aside for 20 minutes to cool.

3. Step 3

   Whisk flours and cocoa into chocolate mixture. Whisk in eggs until smooth and combined. Spoon mixture into prepared pan. Bake for 1 hour 40 minutes or until a skewer inserted in centre of cake comes out clean. Cool cake in pan.

4. Step 4

   Make ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth. Refrigerate for 15 minutes or until thickened. 5 using a serrated knife, cut cake into 3 layers. Place base on a plate. Spread with 1/4 ganache. Top with layer of cake, then 1/3 remaining ganache. Top with cake top. Spread top and side of cake with remaining ganache. decorate with chocolate curls. Set aside for 1 hour. Serve.

<p>We used a vegetable peeler to make chocolate curls.</p>