This is my family cake recipe. It's the cake we make if any family member has a birthday. This is my ultimate favourite cake, I have been brought up with it since Primary school.
I would always help Mum make this cake every Sunday so I would have a delicious treat in my lunchbox the next day.
This cake has a chocolate top and bottom, and a cream cheese middle. I would always eat around the chocolate and leave the cream cheese middle to last. It was like the icing on the cake.
I love this cake because it doesn't have any sickly, sweet icing that you scrape off when eating other cakes. This cake is so moist, but rich. You only need a small slice of the cake.
Serve this with unsweetened yogurt, its a great pair with the rich cake.
This is the cake that all the brothers request this recipe when they are overseas. It is a family favourite and is always had on special occasions.
Looking at this cake is making me hungry. Honestly this is hands down my favourite cake. Although I am a sucker for cream cheese.
Lets learn how to make this moist cake. Melt the butter in a pot. Add the sugar and cocoa powder. Add the eggs into the pot and whisk them into the mixture until well combined. Sift in the dry ingredients.
Grease the cake tin, with butter and flour. We have a special cake tin that is known for making the most delicious fudge ribbon cakes. It has a hole in the middle and a crimped bottom.
Fill the cake tin with half the chocolate mixture.
Make the cream cheese filling by melting the cream cheese and sugar. Mix the eggs into the cream cheese mixture and take off the heat. Pour all the cream cheese mixture into the cake tin.
Pour the rest of the chocolate mixture on top of the cream cheese mixture.
Recipe
Fudge Ribbon Cake
185g butter
2 eggs lightly beaten
1 cup plain flour
1/4 cup cocoa
1 teaspoon Baking Powder
1 cup sugar
Centre
(Cream Cheese Filling)
250g cream cheese
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
Method:
-Preheat oven to 180 degrees (not fan forced, it dries the cake out)
-Melt together butter, cocoa, sugar. Once melted add one beaten egg in the saucepan at a time and mix till it is well combined.
-After it is all melted, sift in the flour and baking powder.
-Set aside. Grease a 9 inch cake tin that has a hole in the middle. This is essential, so that cake is given height since it isn't decorated. We have a special fudge ribbon cake tin, it has indentations on the bottom, so when turned upside down it looks pretty.
-In a separate saucepan melt cream cheese. Then mix in egg and sugar and vanilla.
-Place half of the chocolate mixture into the greased cake tin, add all the cream cheese mixture on top. Finish with the remaining chocolate cake batter on top.
-Bake for 50 minutes or until a skewer is inserted and comes out clean.
-Place cake on a wooden board and release the latch on the cake tin. Allow to cool completely before turning the cake out of it's tin.
-Turn the cake upside down.
-Dust with icing sugar and garnish with edible flowers.
NOTES: I make 1.5 quantity of the cream cheese centre because I feel then it has the perfect ratio of chocolate cake and cream cheese filling. But try both and adjust to your preference.
This is a serious good cake and would recommend it to people who don't enjoy the iced cakes that are packed with icing.
Until next time lovelies..
PS: Business cards arrived, so so excited! Lets make it raining LINZ !
