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Double chocolate fudge traybake with chocolate cinnamon frosting


Serves: 12
timePrep time: 35 mins
timeTotal time:
Double chocolate fudge traybake with chocolate cinnamon frosting
Photographed by Martin Poole

Double chocolate fudge traybake with chocolate cinnamon frosting


Serves: 12
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
613Kcal
Fat
33gr
Saturates
20gr
Carbs
76gr
Sugars
69gr
Fibre
2gr
Protein
6gr
Salt
0.5gr

Miranda Gore Browne

Miranda Gore Browne

Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes. She now runs The Kitchen School at her home in the West Sussex countryside with classes in cookery, baking and homemaking.
See more of Miranda Gore Browne’s recipes
Miranda Gore Browne

Miranda Gore Browne

Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes. She now runs The Kitchen School at her home in the West Sussex countryside with classes in cookery, baking and homemaking.
See more of Miranda Gore Browne’s recipes

Ingredients

For the cake
  • 125g unsalted butter
  • 225g Bournville chocolate
  • 100g light or dark brown soft sugar
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 100g full-fat crème fraîche
  • 100g self-raising flour
  • 1 tsp baking powder
  • 100g milk chocolate
For the frosting
  • 125g Bournville chocolate
  • 100g soft unsalted butter
  • 225g icing sugar
  • 1 tbsp semi-skimmed milk
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 1 tbsp clear honey, plus extra to finish
  • 50g Bournville chocolate, in shavings

Step by step

Get ahead
Make the cake 2 days ahead; store in an airtight container. You can frost it the day before serving. The cake can be frozen (before frosting).
  1. Preheat the oven to 180°C, fan 160°C, gas 4, and line a 20cm x 30cm x 4cm-deep traybake tin with a piece of baking paper (crumple it first so that it fits in the tin).
  2. For the cake, melt the butter and 225g chocolate in a heatproof bowl over a pan of barely simmering water.
  3. Stir both sugars and the vanilla into the melted chocolate and butter mixture. Put the eggs into a jug and lightly whisk with a fork. Mix the eggs into the chocolate and sugar mixture and beat well to combine with a wooden spoon or in a free-standing mixer. Mix in all the remaining ingredients (except for the milk chocolate) and ½ tsp salt, then roughly chop the milk chocolate and fold it in.
  4. Pour the mixture into the prepared tin and bake for 35-40 minutes or until a knife comes out clean.
  5. To make the frosting, melt the 125g chocolate in a heatproof bowl over a pan of barely simmering water and leave to cool a little. Put the soft butter, icing sugar, milk and vanilla into a mixing bowl (or the bowl of a mixer) and mix well until smooth. Add the melted chocolate, cinnamon and honey; mix well until smooth.
  6. Take the cake out of the oven and leave it to firm up in the tin for 1 hour. Remove from the tin and transfer to a wire rack to cool completely. Generously spread with the chocolate frosting. Sprinkle over the chocolate shavings and drizzle with honey before serving.

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