I had a bit of extra time tonight so decided to make a chocolate fudge cake as an after dinner treat. It's a recipe in a recent magazine from last year's Australian Master Chef, Julie Goodwin.
I followed the recipe exactly and it was quite straight forward, the only change I made was to use a larger sized spring form tin (24cm) as the quantity of batter appeared to be too much for the stated size of 22cm.
As you can see, it over-flowed the tin and dripped all over my oven. Please don't look too closely as my oven needs a good clean
Any ideas on why it over-flowed?? It collapsed and looked like the magazine picture when it had cooled and was really nice and fudgey so it wasn't a total disaster. Ok, so here's the recipe:
125g softened butter
385g caster sugar
1 tsp vanilla extract
- cream together
- add one at a time
200g melted dark chocolate
- stir in in batches
250g SR flour
180 ml milk
- stir in in two batches
Bake at 150C for 1 hour 15 mins
I would make it again but don't have a larger tin, it would have to be made in 2 smaller tins.
Luvvy thats a huge amount of sugar! Can that be right?
And if your oven didn't need cleaning before......
......it does now..