Professor Butter Beard’s GBBO Chocolate Fudge Cake
Inspired by Paul Hollywood
Please use a scale to measure your ingredients!
175 grams of dark chocolate
150 grams of unsalted butter
125 ml hot water
250 grams of all-purpose flour
50 grams of dark cocoa powder
1 ½ tsp baking soda
½ tsp fine sea salt
1 tsp ground cinnamon
3 eggs, room temperature
125 grams of Greek yoghurt (or sour cream)
50 ml of vegetable oil
1 tsp vanilla paste
150 grams of granulated sugar
150 grams of light (I prefer dark) brown sugar
Ganache:
300 grams of dark chocolate
25 grams of unsalted butter
450 ml of heavy cream
Fresh raspberries
1) Prepare two 8” pans (butter and parchment paper) and preheat your oven to 350 degrees.
2) In a medium bowl, set over a bowl of simmering water, combine the dark chocolate, butter and hot water. Whisk occasionally as it melts. Once smooth, set aside to slightly cool.
3) In another medium bowl, whisk together the flour, cocoa, baking soda, salt and cinnamon. Set at the ready.
4) In the bowl of a standing mixer, combine the eggs, yoghurt, vegetable oil and vanilla. Mix on medium until fully combined. Add the two sugars and mix until smooth. Add the chocolate mixture and mix until smooth. Add the dry mixture and mix just until smooth. Divide the batter evenly between the two prepared pans and bake 35-40 minutes, just until a wooden skewer comes out clean. Set the cakes on a wire rack for 10 minutes and then tip them out of the pans to cool completely.
5) For the ganache: In a medium bowl, stir together the chocolate and butter. Bring the heavy cream just to a light boil and then pour over the chocolate/butter. Let sit for one minute then lightly whisk until smooth. Let it cool and thicken to a spreadable consistency.
6) Set the first cake on your presentation plate, dome side down. Spread about 6 Tbsp of the ganache over the top. Top with the second cake, flat side up, and spread the remaining ganache over the top and sides.
7) Arrange the raspberries in a circular design on top.
