Celebrating Bake Off week ten: Chocolate Fudge Cake

Method

For the cake:

• Step 1:Preheat the oven to 160°C (fan assisted). Grease and line the base of the cake tins with baking parchment paper.
• Step 2:Mix the cocoa powder with the boiling water to create a paste. Allow to cool.
• Step 3:Cream the butter and sugar in a mixing bowl, then gradually add the beaten eggs.
• Step 4:Sift the flour, baking powder and bicarbonate of soda together and carefully fold into the creamed mixture.
• Step 5:Add sour cream and vanilla extract to the cooled cocoa paste, and gently fold into the mixture.
• Step 6:Divide the mixture between the two tins. Bake in the preheated oven for 35-40 minutes, until firm to the touch.
• Step 7:Leave in the tin to cool before turning onto a wire rack.

For the fudge frosting:

• Step 1:Melt the chocolate in a bain-marie. Stir until half the chocolate has melted and remove from the heat. Allow the remainder of the chocolate to melt as the mixture cools.
• Step 2:In a separate bowl, cream together the butter and icing sugar with an electric mixer until creamy. Gradually incorporate the cooled melted chocolate into the creamed mixture.
• Step 3:Once the cake has cooled completely, sandwich the two cakes together with a third of the fudge frosting. Top the cake with the remaining frosting.

For the mirror glaze:

• Step 1:Soak the leaf gelatine in a bowl of cold water for a few minutes to soften. Warm the strawberry purée in a small pan. Squeeze the excess water from the gelatine leaves and dissolve the gelatine in the warm purée. Allow to cool slightly then pour evenly over the set strawberry mousse.
• Step 2:Chill for 2 hours. To serve, remove the torte from the sandwich tin and carefully peel away the acetate. Leave to reach room temperature before serving. Store in a fridge and consume within two days.