This Mandarin Rosemary Chocolate Fudge Cake is the perfect show stopper to place on the table after an epic holiday feast. Because you always have room for dessert.
Preheat oven to 350F and line two 8 inch cake tins with parchment paper. Spray with coconut oil and dust all over with cocoa powder. Set aside.
In a large bowl sift in the flour, baking powder & soda, cocoa powder and salt. Then mix well with a whisk. Set aside.
Infuse the rosemary with the milk by simmering it on low for 10 minutes. Take out the rosemary leaves and add in the chocolate and butter. Cool to room temperature and then add in the eggs one at a time.
Pour the chocolate mixture into the dry ingredients and mix until smooth.
Divide the mixture equally between each pan and bake for 30-40 minutes until cooked with tested with a toothpick. Cool in the tin for about 10 minutes and then loosen by dragging a knife around the edges. Turn out the cakes to a wire rack to cool completely. Then wrap in plastic wrap and place in the freezer.
Melt the milk and chocolate on low heat in a sauce pan add in the zest. Cool to room temperature and whisk until fluffy.
Take the cakes out of the freezer and trip the tops off so that it's level. Keep the scraps as we will be using those for another recipe.
Place one layer on a cake stand and frost with half the frosting. Add in some candied orange slices if you want then cover with the second layer and frost with the rest of the frosting. Decorate with dried mandarin slices and rosemary.