Chocolate Fudge Cake

 Prep time: 45 minutes + cooling time 

Cook time: 20 minutes  

Serves Makes: 8

Ingredients

For the Caramel Fudge Sauce: 

• 1 cup Granulated Sugar
• ¼ cup Water
• ¼ cup Light Corn Syrup 
• 1 ⅓ cups Cream
• 6oz Beyond Good 80% Pure Dark Chocolate, chopped
• ½ tsp Beyond Good Pure Ground Vanilla Powder
• ¼ tsp flaky Sea Salt 

For the Swiss Buttercream: 

• 6 large Egg Whites
• 14oz Granulated Sugar
• 16oz Unsalted Butter, cubed, at room temperature
• Food colouring - we used orange and blue

This recipe relies on 2 store-bought chocolate sponges, alternatively you can buy store bought cake mix.

Method

• To make the chocolate caramel, combine the sugar, water, and corn syrup in a saucepan. Heat over medium heat, gently swirling the pan occasionally to ensure even cooking and prevent burning. 
• Cook for 8 to 10 minutes until the sugar becomes golden brown in color. 
• Once the caramel reaches this color, remove it from the heat and pour in the cream.
• Add the Beyond Good 80% Pure Dark Chocolate and stir until melted and smooth. 
• Incorporate the Beyond Good Pure Ground Vanilla Powder, whisking until the mixture becomes smooth. 
• Allow the mixture to cool before storing it in the refrigerator, covered, for up to one week.
• For the buttercream, place the egg whites and sugar in a glass or metal bowl set over a pot of simmering water and stir constantly until the sugar has dissolved completely, and the mixture is hot to the touch. 
• Remove the bowl and use a hand or stand mixer to whisk on medium-high speed until a meringue forms stiff peaks and the bowl is no longer warm to the touch (about 8-10 minutes, sometimes longer). 
• Gradually add the cubed butter while mixing until the mixture is silky smooth. 
• Stir in 2-3 drops of food coloring.  
• For assembling, place a plate on a plate or cake stand (TIP: Arrange strips of baking paper around the base of the cake to prevent messing any buttercream on the sides). 
• Pipe a small amount of buttercream on the plate to hold the sponge steady and place one layer on top. 
• Pipe a border with the buttercream and fill it generously with the caramel fudge sauce. 
• Using a palette knife, spread it evenly over the soaked cake layer. 
• Place another layer of chocolate sponge cake and repeat the process of piping and filling until you’ve used all the layers. 
• Roughly ice the cake with the remaining buttercream and place in the fridge to set for 10 minutes. Once set, neatly frost the cake with one of the coloured frostings. 
• Place the remaining coloured frosting in a piping bag and decorate the cake as desired, with abstract doodles such as cocoa beans, trees, and chocolate bars (use the Beyond Good Packaging for inspiration!). 

TIP: If you’d like to make your own chocolate sponge, use your recipe HERE