Easy S’mores Chocolate Fudge Cake

Instructions

Chocolate fudge cake

1. Melt the butter and the chocolate together in the microwave.
2. Into the same bowl add the vegetable oil, caster sugar, sour cream, soft light brown sugar and vanilla extract. Mix together until all the ingredients are combined.
3. Add the eggs, mix until combined.
4. Pour 1/3 of the boiling water over the cake batter, stir using a spatula until just combined. Repeat until all the boiling water has been mixed into the batter. (do not over mix)
5. In a separate bowl add the flour, cocoa, salt,  baking powder and bicarbonate of soda. Sift into the wet ingredients.
6. Pour the cake batter into three  lined 6" cake tins.  Only line the bottom of each cake tin, not the sides. This method stops the cake from shrinking at the side once it has been removed from the oven.
7. Bake for 35-40 mins at 170c fan. The cakes should still be fudgy inside when you remove them from the oven.
8. Let the cakes cool for 20 minutes, then gently use a sharp and thin knife to separate the cakes from the cake tins. Place a plate on top and turn upside down to remove the cakes. Let the cakes continue to cool on a baking rack.

Chocolate fudge icing

1. Cream the room temperature butter using an electric beater or stand mixer for 2 mins.
2. Add the sifted icing sugar and cocoa in. stages, until all is combined. Pour in the milk or cream to soften the icing.

Chocolate ganache

1. Chop the dark chocolate into small pieces, melt together with the double/heavy cream  in the microwave. Heat the chocolate and cream 20 seconds at a time in the microwave until chocolate has melted. Do not over heat.
2. Add 2-3tbsp golden syrup (or your syrup of choice), stir until the chocolate and cream is combined and creamy. Set aside to cool. The ganache will thicken even more as it cools.

Chocolate ganache drip

1. Chop dark chocolate into small pieces, heat the cream on its own in the microwave for 1 minute. Once warm and bubbling a little (not too hot), pour over the chocolate.
2. Let it sit for 1 mins, then stir to combine. Stir in the golden syrup, set aside to cool.

Meringue Christmas trees

1. Whisk the egg whites in a clean and oil free bowl for 4-5 mins.
2. Add the into the egg whites very slowly, 1tbsp at a time.
3. Once you have added half the sugar, add the corn starch.
4. Once you have added all the caster sugar and the meringue is thick, add some into a piping bag with a 1M tip.
5. If you are worried about easting uncooked egg whites, you can use the method where you whisk the sugar and egg whites over a double boiler. Personally because I torch the meringue swirls I do not use this method.

Assemble

1. Start by making the cakes, set them aside to cool.
2. Once the cake has almost cooled, make the chocolate fudge icing, set aside covered with cling film.
3. Make the chocolate ganache, set aside to cool.
4. Make the chocolate ganache drip, set aside to cool.
5. Cut the tops off the three cakes to make them flat, stack the cakes with the chocolate fudge icing.
6. Cover the cake with the cooled and thick chocolate ganache. Use a spatula to create messy swirls all over the cake.
7. Chill there cake in the fridge for 30 mins.
8. Whilst the cake is in the chilling in the fridge, make the meringue. 
9. Drizzle the chocolate ganache on top of the cake, push it over the sides with a spoon. If it is too thick, heat it in the microwave for 10 seconds, or until it's runny but not hot.
10. Pipe the meringue swirls on top of the cake then torch.
11. Please note: For an easier cake you can top the cake with marshmallows instead  or meringue and toast them with a kitchen blowtorch.