A Past Recipe of the Month from Jane Asher

Exclusively for you Jane Asher has created a unique and tasty recipe which can be made from one of her wonderful baking mixes. Previous recipes are available here - archived recipes

Victoria Chocolate Fudge Cake with a kick!

You will need:

1 pack of Jane Asher Chocolate Fudge Cake
2 Sandwich cake tins & electric whisk
90g butter
2 medium eggs
195ml of Baileys Irish Cream
50ml Vegetable Oil

WARNING: CONTAINS ALCOHOL!

Method:

It couldn’t be simpler, make up as per the instructions on the Jane Asher Chocolate Fudge Cake but instead of adding water, add the same amount of Baileys.

Please note that cooking appliances may vary. These instructions are given only as a guide.

Preheat oven to 180 ºC (160ºC fan assisted ovens) / 350 ºF/ Gas Mark 4.

Cake:

1. Blend together the contents of the Chocolate Cake Sachet with 2 medium eggs, 180ml (6 fl oz) Baileys and 50ml (2 fl oz) oil in a large mixing bowl. Whisk on a slow speed for 30 seconds then continue on maximum speed for 2 minutes.
2. Divide the mixture equally into two greased and lined 18cm (7”) sandwich tins.
3. Bake in the centre of the oven for 25-30 minutes.

Filling:

1. Cream 40g (1 ¾ oz) of butter until light and fluffy while gradually adding the contents of the Chocolate Filling Sachet. Mix until a spreadable consistency is achieved.
2. Remove cakes from the oven and allow to cool completely.
3. Sandwich together with an even layer of chocolate filling.

Topping:

1. Melt the Sachet of Chocolate Chips by immersing in very hot water.
2. Beat together 50g (2oz) of soft butter with the contents of the Fudge Frosting Sachet and 15ml (1 tbsp) of Baileys.
3. Add the melted chocolate chips to the frosting and beat vigorously until a smooth, shiny, spreadable consistency is achieved. (Additional Baileys may need to be added, drop by drop, to achieve the correct consistency).
4. Spread the frosting evenly over the top and sides of the cake’s surface using a knife.