CHOCOLATE FUDGE SAUCE

A nice sauce to jazz up cakes or ice-creams. I wanted a sauce that uses only cocoa powder and not baking chocolate, because baking chocolate was not a staple in my pantry.

RECIPE

1. 2 Tbsp butter
2. 1/2 cup  Icing sugar/powdered sugar
3. 3 Tbsp cocoa powder
4. 3 Tbsp milk
5. 1 tsp all purpose flour, use only if using powdered sugar , cofectioners sugar already has cornflour added to it ,so the flour can be skipped)
6. 1/8 tsp salt
7. 1/8 tsp soda powder
8. 1/4 tsp vinegar
9. 1/2 tsp vanilla essence

METHOD

• Mix everything except butter , vinegar and soda powder, in a saucepan.
  

• Put the saucepan on low flame and stir the mixture , until 2 or 3 bubbles come around the sides. The sauce will thicken too.
  

• Turn off the stove , take the pan off ,of the stove and add the soda powder , given it a good whisk. the sauce will start to bubble at this point. Then add the vinegar , whisk it for a minute. Then add the butter and vanilla essence and whisk until the butter is completely incorporated .
  
  
  
  
  
• Let the sauce cool down a bit. The sauce is ready to be poured over the cake. 

NOTES

• To make it into a thick frosting , add 2 more tablespoon of butter and 2 pinches of salt , let cool and whip it up with a whisk.
• The  sauce can be stored in an airtight box , at room temperature for more than a week.
• To warm the sauce , put the sauce in a water bath until warm and glossy.
  
  
  
  
  
  
  

COVERING A CAKE WITH FUDGE SAUCE

• The fudge sauce can be used hot or cooled down. When the fudge is hot , it will spread by itself . If you are pouring a cooled fudge sauce , then it need a little help with spreading , by using a spatula.
• For a mess free fudge coating , stand the cake on an inverted bowl , kept on a plate  to catch the dripping sauce. The bottom of the inverted bowl should be wide enough to hold the cake , without breaking it apart.
  
  
  
  
  
  
  
  
  
  

• The drip ends at the bottom of the cake can be wiped out with a knife dipped in hot water.
  
• Allow the sauce to set , for a few minutes. Transfer the cake to a cake tray and store it in a tightly closed cake pan until ready to use.
• The dripping that fell on the plate can be wiped out into a bowl and stored for later use.

GLOSSY GLAZE ON THE CAKE

• The fudge sauce will turn to a matte finish after a while.
• For a glossy mirror like finish , blow dry the cake on the lowest setting for a minute or two .
  
  
  
  
  
  

NOTES

• Why the soda powder and vinegar? : Natural cocoa powder has a slightly bitter taste. Soda powder with the combination of vinegar , mellows it down .
• Yields a little above 1/2 cup.
• The sweetness of a product depends on individual taste. The amount of sugar added can be changed accordingly.
• For a more thicker sauce , add 2 Tbsp. more butter and 2 pinches of salt.