My parents had guests for dinner one night and so I thought to see if mom might need some help. Seems she had all the food prep under control. Then she asked me to make dessert because I could then put it up on my blog. But I’m onto her – it’s really so she wouldn’t have to make it herself! Moms can be sooo sneaky. But I love making dessert because I love eating them so I was quite happy to flip through my cookbook for a new idea. And I decided to make Chocolate Fudge Cake.
This dessert was easy enough to make (although other challenges did present itself). There’s a reason why we don’t share a kitchen – we both want to be Head Chef! Despite the long-ish post, this is actually a very quick and easy recipe (as long as you keep my mom out of your kitchen).
150 g unsalted butter
3/4 cup caster sugar (I used natural molasses sugar at mom’s insistence – a little advice: Don’t.)
100 g dark chocolate, melted and cooled
1/2 cup plain flour
1 cup self-raising flour
3 tbsp cocoa powder
1 tsp baking soda (I used 3/4 for a double portion of this recipe)
1/2 cup milk
50 g unsalted butter, chopped
125 g dark chocolate, chopped
1/2 cup cream
1 tsp natural vanilla extract
- Melt and cool the dark chocolate. Leave aside.
- Place butter and sugar in a bowl. Mom insisted I use natural molasses sugar because it was healthier. Fine. Problem was, molasses sugar clumps together in hard lumps and I didn’t realize because I never used it before. Before I knew it, I had already started mixing the butter and sugar. That’s when mom goes, “Oh I normally press out the lumps before using it. Maybe you should’ve used normal sugar instead.” It was your idea! I had to use a spoon to squish the lumps against the side of the bowl as much as possible to salvage this cake. Which took a good 20 minutes.
I put the butter to defrost in the microwave – it melted a bit too much. Oops. Oh well.
- Beat butter and sugar until creamy. Then add the melted chocolate and beat well.
- Add the eggs one at a time and beat well after each addition.
- Fold the sifted plain and self-raising flours, cocoa powder and baking soda into the chocolate mixture. Add the milk and beat lightly until well mixed. It looks lumpy because I couldn’t smooth out all the clumps of molasses sugar.
- Line a baking tin with grease paper, pour in the batter and bake in a preheated oven of 180°C for 35 – 40 minutes (or until skewer inserted into the centre of the cake comes out clean).
- To make the sauce, melt the butter, dark chocolate and vanilla extract in a pan over low heat. When completed melted, add in the cream and stir well.
- Serve the cake with the chocolate sauce and vanilla ice cream on the side. I used a circle cutter to cut a round piece of cake.
As soon as the cake came out the oven, I couldn’t help but to cut myself a piece. I exclaimed in astonishment that it wasn’t sweet at all! My mom pipes up, “Oh that’s because molasses sugar is not as sweet!” But the whole point of dessert is that it’s sweet! So I had to add some normal sugar to the chocolate sauce to compensate. Apart from the whole sugar scenario, I also had to struggle desperately to hold onto my mixing bowl from the very beginning to prevent her from laying siege to it (she kept trying to take over!). All in all, it was a still delightful dessert and I can’t wait to eat more. But it was a very stressful situation, which I pray none of you will ever encounter.
They say that “Too many cooks, spoil the soup”. But what they forgot to tell you is that:
Mother and Daughter,
Should never cook together.
This is why we don’t share a kitchen. Of course, I’m sure she also has plenty other reasons.