Wicked Chocolate Fudge Cake
For the Cake:
175 g Self-Raising Flour (6 oz)
30 Fine Dark Cocoa Powder x 25g (2 tbsp)
1 Bicarbonate of Soda S achet
150 g Caster Sugar (5 oz)
30 mlGolden Syrup (2 tbsp)
Medium Eggs x 2 Beaten
150 ml Sunflower Oil (5 oz)
150 ml Milk (¼ pint)
For the Icing:
75 g Unsalted Butter (3 oz)
175 g Icing Sugar (6 oz)
50 Fine Dark Cocoa Powder x 45g (3 tbsp)
about 30 ml Milk or warm water (2 tbsp)
Preparation
1
Wicked Chocolate Fudge Cake
Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
2
Sieve the flour, Fine Dark Cocoa Powder and Bicarbonate of Soda into a bowl.
3
Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.
4
Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
5
Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the Fine Dark Cocoa Powder in to the icing.
6
Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft.
7
Cover the sides and the top of the cake with more butter icing and use a palette knife to create swirls on top of the cake and to decorate.
