The secret ingredient in this chocolate fudge cake is freshly made espresso. It added a richness of flavour and the cake stayed super moist for a week.
Head straight on to the Recipe For ♥ Chocolate Fudge Cake ♥
I use quite an expensive razor blade that for years was sold online at a 3-for-2 special. As they come in packs of 4, each December I would buy a year’s worth of blades. However, since the end of 2019 this offer has not happened and at R100 a month I am always on the lookout for alternatives. I have tried the cheaper blade from the same manufacturer. But they just don’t work the same. And they don’t feel nice against my skin which is even worse. Last month I looked on Takealot and found a generic blade at a much reduced price. At half the cost of my usual blades, I went ahead and ordered 12 blades. I did this only to score the free delivery, and not because I need to keep 12 months’ blades to hand.
Today’s inspirational recipe from Lavender and Lime ♥ Chocolate Fudge Cake ♥ #LavenderAndLime Share on X
However, when they arrived I could see they were a 3 blade shaver, and not 5 blades as advertised. I decided to send them back as I was not going to put up with that for a year, even for the saving. The following Wednesday I went shopping and I saw that my local pharmacy now has generic blades. These looked good, and I decided that for the price, it was worth getting a pack. And they are perfect! Not only am I saving a substantial amount each month, I am also supporting local industry. And this to me is as important as anything right now as we try and grow our economy. The blades work out to less than half the cost of the originals which makes my wallet happy! Do you use a generic blade or the original for your razor?
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Chocolate Fudge Cake
Ingredients
- 210 g flour
- 150 g fructose
- 100 g coconut sugar
- 30 g cocoa powder
- 3.75 mls bicarbonate of soda
- 3.75 mls baking powder
- 2.5 mls fine salt
- 1 egg
- 1 egg yolk
- 155 mls mls buttermilk
- 5 mls vanilla extract
- 62.5 mls canola oil
- 155 mls freshly made, strong coffee
Method
- Preheat the oven to 170˚ Celsius
- Sift the flour, fructose, sugar, cocoa, bicarbonate of soda,baking powder and salt into a mixing bowl
- Place the egg, egg yolk, buttermilk, vanilla and oil into a stand mixer bowl and whisk to combine
- Add the dry ingredients a couple of tablespoons at a time while you continue whisking
- When all of the dry ingredients have been fully incorporated add the coffee
- Whisk until combined then pour the runny batter into a lined, 22cm cake tin
- Place the cake tin onto a baking tray and place into the oven to bake for 60 minutes
- Remove from the oven and leave to cool in the tin for 5 minutes
- Remove from the tin and leave to cool completely on a wire rack
- Serve as is, or with some caramel and/or cream or ice cream
Inspiration published on Lavender and Lime April 15:
- 2020: Mindful Eating
- 2019: Apple Cake
- 2015: Low Carb Is Lekker
- 2012: Food Quiz Number 70 For A Friday
- 2011: Cranberry And Oat Slices
- 2010: Scallop, Pea And Bacon Pasta
Hi Tandy, I have hardly any hair to shave so I very rarely bother. When I occasionally do shave, I use a disposable razor and blade. Thanks for this recipe, it caught my eye.
You are so lucky!
This looks delicious Tandy. Espresso, chocolate and buttermilk make for a great cake. I just can’t have too much chocolate cake.
I agree, there is never anything such as too much cake 🙂