Ian's Chocolate Fudge & Raspberry Cake

Join the brilliant Ian Cumming (GBBO finalist from series 6) live from Cambridge, UK who will teach you how to make Bake Off's Chocolate Fudge and Raspberry Cake.

A deliciously light chocolate sponge, filled with tangy raspberry jam, and creamy chocolate creme mousseline. All finished off with a perfectly smooth ganache and, of course, topped with raspberries....and maybe missing one.

The class is on Saturday 6th April at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK BST

We’ll start off the class with an introductory welcome and some background from Ian's time on TV, before we ask you to put on your aprons and bake along as you watch Ian demonstrate all the skills required to make the tent's most iconic bake, direct from cake week.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Ian. Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.

For this class you will need:

Equipment:

2 x 8-inch tins 

Baking parchment 

Sieve

Spatulas 

Mixing Bowls  

Small saucepans

Electric whisk

Ingredients:

For the sponge:

250g (2 cups*) plain/all-purpose flour 

80g (½ cup) cocoa powder

1 ½ tsp baking powder 

1 tsp bicarbonate of soda

400g (2 cups) caster/superfine sugar  

½ tsp salt

2 large (XL in US) eggs 

230ml (1 cup) warm water

250ml (1 cup) milk 

130ml (½ cup + 1 tbsp) veg oil

*sift then measure

For the ganache:

150g (~1 cup) dark chocolate (70% cocoa) 

10g (2 tsp) unsalted butter

225ml (1 cup) double/heavy cream 

2 tsp caster/superfine sugar

For the raspberry jam:

200g (~1 ½ cups) fresh or frozen raspberries (frozen are generally cheaper and better for jam. Bring to room temp.)

135g (⅔ cup) granulated or caster sugar

For the creme mousseline:

1 large (XL in US) egg yolk 

20g (1 ½ tbsp) caster/superfine sugar

5g (½ tbsp) all-purpose flour 

100ml (¼ cup + 3 tsbp) milk

90g (~½ cup + 1 tbsp) dark chocolate (70% cocoa) 

90g (6 ½ tbsp) unsalted butter

90g (¾ cup) icing/powdered sugar

300g (~2 cups) fresh raspberries to decorate

Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.