Food with JP Passion: Easter Chocolate Fudge Cake
By JP Kennedy
John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. His passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.
While we may not get to celebrate Easter in the conventional style this year surrounded by our families and loved ones; I still believe there is cause to celebrate and mark the occasion!
With that in mind I’ve opted to return to a real Easter favourite in my family, my delicious Chocolate Fudge cake which I adorn each Easter with festive mini chocolate eggs and lashings of chocolate shavings for decoration.
On the weekends while we are all stuck for something to do there has never been a better time to start baking.
This is a really simple recipe that’s great to get the kids involved in to help or indeed all the family can make together!
Easter Chocolate Fudge Cake
- 300g plain flour
- 1 teaspoon baking powder
- 1 teaspoon of bicarb
- 250g castor sugar
- 175g unsalted butter
- 75g good quality cocoa powder
- 4 large eggs
- 375ml milk
- 2 teaspoons of vanilla extract
- Fudge Icing:
- 225g cream cheese
- 450g castor sugar
- 50g unsalted butter
- 3 tablespoons of milk
- 100g cocoa powder
- 2 teaspoons vanilla extract
1. Lightly grease and flour two 20cm spring-form cake tins.
2. Preheat your oven to 180 degrees.
3. This is an all-in-one cake mixture, all the ingredients are added into a large mixing bowl. Best to use an electric mixer (if you have one) and mix on a low speed first then on a medium speed for 5 minutes until all the ingredients are well combined.
4. Divide the mixture evenly between the two cake tins and bake in the oven for approx. 45 minutes. To test your cakes are fully cooked insert a metal skewer into the centre of the cake and once it comes out clean your cake is done! Leave to cool completely before icing.
5. Whisk all the icing ingredients together to form a light and fudgy icing.
6. Ice the bottom layer of your cake and sandwich the two cakes together.
7. Cover the whole cake and smoother with the rest of the icing.
8. Decorate the top with mini chocolate eggs and shavings of milk, dark or white chocolate or all three whichever your prefer, serve and enjoy!
Easter (after Christmas) is my second favourite feast and holiday I like to plan and prepare for in advance.
While we may not all be able to congregate to the extent we normally would at this time of year, it doesn’t mean we can’t treat our nearest family members to some delicious food this Easter weekend.
It’s the perfect opportunity to make a delicious chocolate themed dessert and I promise that this Chocolate fudge cake will not disappoint.
Really simple to make, the cake itself is surprisingly light, it’s the deliciously rich and fudgy icing that gives this cake the real wow factor! The cake will keep for 3-4 days stored in the fridge but I guarantee it won’t last that long.
I hope I have inspired all you budding cooks and bakers to give some of these recipes a try to serve at your table this Easter.
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