Chocolate fudge cake

I made this cake for my brothers birthday on the 23rd December. This recipe is adapted from Mary Berry's Baking Bible (I always love her baking recipes, they just work every time!). Both my birthday and my brothers birthday fall around Christmas time (his on the 23rd, and mine on the 1st January!). So there hasn't been a birthday in which there hasn't been a Christmas tree or festive celebrations. I often make this cake for celebrations, its also nice to add some coffee or alcohol to it (for example, orange liqueur or rum are great!). You can also add some fruit like sour cherries or raspberries - this would also go well. I haven't tried adding dried fruit. 

Ingredients

For the cake

75g cocoa powder 

6 tbsp boiling water 

50ml milk 

150g self raising flour 

1 tsp baking powder 

275g caster sugar  

100g butter softened, at room temperature

1/2 tsp vanilla extract 
Pinch salt 

For the chocolate ganache

200ml double cream heavy cream

150g dark chocolate 

1 level tbsp caster sugar
Icing sugar for dusting 

Method

• Preheat the oven to 180°/160°Fan. Grease and line to round 20cm baking (sandwich) tins with parchment paper. 
  
  
  
• Sift the cocoa powder into a bowl, and then mix with the boiling water until smooth.
  
  
  
• Using an electric mixer or beater, add the remaining ingredients for the cake and mix until well combined and smooth. The mixture should be relatively thick. At this stage you can also choose to fold in some fruit of your choice, or add a splash of alcohol! 
  
  
  
• Divide the mixture between the two prepared cake tins. Level the surface and gently tap to remove any large air bubbles. Place the two cakes in the centre of the oven on the same rack.
  
  
  
• Bake for 25 minutes. The cake should have shrunk away slightly from the sides and bounce back when pressed lightly with a finger.
  
  
  
• Let the cakes cool in the tins slightly before turning out, peeling off the parchment paper and then transferring to wire racks to let cool completely. 
  
  
  
• To make the icing, break up the chocolate into a heatproof bowl. 
  
  
  
• In a separate small saucepan, add the cream and caster sugar and bring to the boil. Once the cream begins to bubble and the sugar has dissolved, pour over the chocolate. Don't be tempted to heat up the chocolate in the pan, you will risk splitting the mixture. Just let the heat of the cream melt the chocolate.
  
  
  
• Once the chocolate ganache has thickened and cooled slightly, spread evenly on top of both cakes and sandwich together. Dust lightly with icing sugar and serve!