Name: Chocolate Fudge Cake with Milk Chocolate Buttercream and Fresh Strawberries recipe by Dhanya Samuel at BetterButter
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 8
Ingredients: For Chocolate Fudge Cake: (Makes 2 medium and 1 small heart shaped cake. Makes 2, if using regular circular tin); 200 gm unsalted butter, at room temperature; 1 cup firmly packed powdered brown sugar; 150 gm dark chocolate (70% cocoa); melted and cooled; 2 eggs, at room temperature; 280 gm self raising flour; sieved; 100 gm almond meal; ¾ cup buttermilk; 35 gm cocoa powder; For Milk Chocolate Buttercream:; 125 gm unsalted butter, at room temperature; 300 gms icing sugar; 50 gm milk chocolate; melted and cooled; ½ tsp cocoa powder; 1 tbsp milk; To assemble:; 1 cup fresh strawberries; Chocolate shavings; for garnish

Ingredients Serving: 8

For Chocolate Fudge Cake: (Makes 2 medium and 1 small heart shaped cake. Makes 2, if using regular circular tin)
200 gm unsalted butter, at room temperature
1 cup firmly packed powdered brown sugar
150 gm dark chocolate (70% cocoa); melted and cooled
2 eggs, at room temperature
280 gm self raising flour; sieved
100 gm almond meal
¾ cup buttermilk
35 gm cocoa powder
For Milk Chocolate Buttercream:
125 gm unsalted butter, at room temperature
300 gms icing sugar
50 gm milk chocolate; melted and cooled
½ tsp cocoa powder
1 tbsp milk
To assemble:
1 cup fresh strawberries
Chocolate shavings; for garnish

Instructions

For the Chocolate Fudge Cake:
Preheat the oven to 140°C (fan forced); line the base of the tins with baking paper and grease well with butter.
Beat the butter and sugar till pale and creamy using an electric beater.
Pour in the melted chocolate and eggs; beat till combined and creamy.
Fold in the flour, almond meal, buttermilk and cocoa powder till well combined. The mixture is slightly thicker than regular cake batter.
Pour into tins and smooth the surface. Bake the medium tins for 35 minutes and the small one for 20 min or until a skewer inserted in the thickest part of the cake comes out clean.
Slightly cool before transferring onto a wire rack. Cool completely before applying the buttercream.
Note – If using a conventional oven, you will need to increase temperature by 15-20°C. The timings may need to be changed to suit the mould and size of cake you are making. So keep an eye once in the oven.
I have used only 2 cakes to assemble though I made 3.
For Milk Chocolate Buttercream:
Using an electric beater, cream together butter and half of the icing sugar. Once creamy, add the remaining sugar and beat till fluffy and creamy.
Add the melted chocolate, cocoa powder and milk; beat well till a thick, creamy consistency is obtained.
Add more milk if the mixture feels too thick.
To assemble:
Once the cakes have cooled completely, apply an even layer of the chocolate buttercream on the larger cake.
Then place the smaller cake on top and cover it with an even layer of buttercream.
Cut some of the strawberries into halves. Decorate the top surface of the smaller cake with both whole and halved strawberries.
Garnish with chocolate shavings.

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