International Recipe : Chocolate Fudge with White Chocolate Frosting

Ingredients:

• 120g chocolate, chopped
  
• 20g butter
  
• 1 tbsp full cream milk

• 240g superfine cake flour
  
• 25g cocoa powder
  
• 1 level tsp baking powder
  
• ¾ tsp bicarbonate of soda
  
• ½ tsp salt

• 120g unsalted butter
  
• 350g caster sugar
  
• ½ tsp vanilla extract
  
• 2 large eggs
  
• 375ml full cream milk

Frosting:

• 400ml whipping cream, chilled
  
• 60g unsalted butter
  
• 450g white chocolate, chopped

Directions:

1. Line and butter two 18cm shallow cake tins. Preheat oven to 180 degrees C.
2. Place chocolate, the 20kg butter and 1 tbsp milk in a bowl set over a pan of simmering water. Heat, stirring until melted and smooth. Leave to cool slightly.
3. Sift flour, cocoa, baking powder, bicarbonate of soda and salt together twice. Set aside.
4. Cream butter, sugar and vanilla together until light. Add the still warm melted chocolate and beat for 2 minutes. Beat in the eggs, one at a time, to mix well.
5. Fold in the flour/cocoa mixture alternately with the milk, in roughly three batches.
6. Divide the mixture among the tins and bake for 30-35 minutes – a skewer inserted in the centre comes out clean.
7. Cool cakes in the pan for 10 minutes. Loosen cakes by running the tip of a small knife around the edge and turn cakes out to cool.

To make frosting:

1. Place 20ml of the whipping cream and butter into a small saucepan and heat gently until butter melts. Take pan off the heat. Add chopped chocolate, and stir until mixture is smooth. Set aside to cool.
2. Meanwhile, pour the remaining whipping cream (200ml) into a metal bowl and sit this in a larger bowl half-filled with ice cubes. Using a hand-held mixture, beat on high speed  until cream thickens. DO not over-beat of the cream will separating into butter and whey – an irreversible process. Keep whipped cream chilled.
3. Place melted chocolate mixture in the ice bath and whisk at medium speed until mixture thickens. Fold in whipped cream.
4. Use the frosting to sandwich the cooled cakes and spread the remaining over the top and sides of the cake.