Dark Chocolate Fudge Cake

Chocolate cake is always delightful for dessert or served as afternoon tea.

Ingredients serve 8 – 10

200 g soft butter

220 g brown butter

3 eggs (150g)

200 g melted dark chocolate

125 ml buttermilk

30 g cocoa powder

225 g self raising flour

Method

Preheat oven to 180°C normal bake. Lightly grease a high 20 cm round cake tin and line with baking paper. Place butter and sugar in a large mixing bowl, whisk with an electrical mixer until light and fluffy. Add eggs one at a time until incorporated. Add the melted chocolate and combine. Blend the buttermilk into the mix. Sift cocoa powder and flour and fold into the batter until uniform. Place the batter evenly in the prepared cake tin. Bake in the oven for approx. 45 minutes. Allow cooling before removing from the cake tin. Place covered in the fridge for at least 3 hours or overnight. Cover the cake with chocolate ganache and allow the chocolate to set in the fridge before cutting. Serve with fresh fruit such as strawberries and whipped cream.

Note: This is a tall chocolate cake, if you want a lower cake use a 24 cm round cake tin.