Triple-Tested recipes
To celebrate Mother’s Day, we’re sharing the recipes that hold special memories for the GH team because they’ve been handed down to them and baked with love
Gaby Huddart, editorial director
‘Memories of my mum baking and cooking go back as far as I can remember. When I was growing up, our home was full of wonderful smells and there was always a slice of something delicious from the cake tin to go with a glass of milk after school. Favourite of all the bakes Mum has made over the years is her chocolate cake and, at the age of 88, she’s still making one of these a week! It means her five grandchildren are also being brought up enjoying her indulgent treat. She must have made thousands of them over the years, and they never last long!’ She says: ‘The recipe was given to me years ago by a friend who was formerly a cookery demonstrator. You can bake it in one large or two sandwich tins, and use the icing between the layers as well as on the top.’
All-in-One Chocolate Fudge Cake
Dangerously easy to make, and even easier to devour – you have been warned!
Hands-on time 20min, plus cooling.
Cooking time about 1hr 20min.
Serves 10
• 225g unsalted butter, chopped, plus extra to grease
• 175g self-raising flour
• 50g cocoa powder, plus extra to dust
• 350g caster sugar
• 3 medium eggs
• 80ml freshly brewed strong coffee
• 125g dark chocolate, chopped
• 150ml double cream
• 2tbsp golden syrup
1 Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm round, deep or springform tin (see GH TIP) with baking parchment. For the cake, in a small pan gently melt the butter and set aside to cool for 10min.
2 In a food processor, pulse the flour and cocoa powder until combined. Add the cooled melted butter, along with the sugar, eggs and hot coffee. Whizz until combined. Pour into the lined tin.
3 Bake for 1hr 10min-1hr 15min, or until risen and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 5min, then transfer to a wire rack to cool completely.
4 For the icing, in a heatproof bowl set over a pan of barely simmering water, melt the chocolate, cream and golden syrup. Remove bowl from heat and leave to cool for 10min, stirring occasionally.
5 To assemble, split the cooled cake in 1/2 horizontally. Place the bottom sponge on a cake stand or serving plate and spread some of the icing over the top. Lay on the second sponge and top with the remaining icing. Lightly dust with cocoa powder and serve in slices.
PER SERVING 562cals, 6g protein, 33g fat (20g saturates), 59g carbs (45g total sugars), 2g fibre
TO STORE Keep in an airtight container at room temperature for up to
