Features

Wonka’s Whipple-Scrumptious Fudgemallow Delight Cake

With all the merriment surrounding Impact’s birthday, it seems only appropriate to try this birthday cake recipe. Inspired by the literary Wonka’s Whipple-Scrumptious Fudgemallow Delight Bar from Charlie and The Chocolate Factory, this is a gooey chocolate sponge cake oozing with surprise pieces of melted caramelised fudge. Drenched in fudge sauce and centred with a marshmallow cream filling, this really is the ultimate fix for the sweet tooth.

For the cake:
270g dark chocolate, broken into pieces
4 eggs, separated
100g caster sugar
200ml double cream
100g Cadbury’s Fudge, broken into large pieces

For the fudge sauce:
125g light soft brown sugar
170g evaporated milk
50g butter
2 drops vanilla extract

For the marshmallow cream:
50g chopped marshmallows, plus extra whole ones for decorating
300ml double cream

1. Preheat the oven to 160°C/325°F/Gas Mark 3. Grease two sandwich cake tins and line the bases with greaseproof paper.

2. To make the cake, melt the chocolate completely in a heatproof bowl over a pan of simmering water. Set aside to cool completely.

3. Whisk the egg yolks with 65g of the caster sugar until pale and fluffy. In another bowl, whisk the egg whites with the remaining sugar until soft peaks form when whisk is removed from bowl. In a third bowl, whisk 100ml of the double cream to peaks.

4. Fold the chocolate into the yolk mixture, then stir in the 100ml of unwhipped double cream. Gently fold in the whipped cream, followed by the egg whites until combined.

5. Divide the cake mixture between the two cake tins. Sprinkle over the fudge pieces between the two cakes. Bake for approximately 30 minutes. Once cooked, leave in the tins for 5-10 minutes, turn onto a wire wrack to cool and strip off the base papers.

6. To make the fudge sauce, combine the brown sugar and evaporated milk in a saucepan. Heat gently, stirring frequently, until the sugar dissolves. Once dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring. Remove from the heat, whisk in the butter and vanilla extract. Transfer to a bowl and once cooled, cover with clingfilm and chill for an hour to thicken.

7. For the marshmallow cream, whip the cream until peaks form. Fold in the chopped marshmallows. Spread over one sponge. Beat the fudge sauce and spread most of it over the other cake. Sandwich the two together.

8. Spread the rest of the fudge sauce over the top and decorate with marshmallows.

Rebecca Legg

Categories
Features

Leave a Reply