You MAY have guessed that I’m a slight chocaholic and I really love a good chocolate fudge cake. I also like a nice simple recipe though and some of them can be that bit more complicated than I like. This recipe is from the BBC Good Food site and is easy peasy – I find their website so good, theirs and Nigella’s are my go to sites for sure.
There was no occasion for this gorgeous chunk of chocolate cake, I just had a MAJOR craving for chocolate cake one evening. Even though it’s a fudge cake it’s really not that heavy so doesn’t leave you feeling all heavy and bloated… unless like me you can’t seem to stop at one slice 😀
I took it into work and let them devour it… by 11.30am it was all but polished off! If you were doing an “occasion” cake you could double it up just to have a nice tall cake.
You’ll need the usual 2 small sandwich tins, greased and lined.
175g Self raising flour
2 Tbsp Cocoa Powder
1 Tsp Bicarbonate soda
150g Caster sugar
2 Eggs Beaten
150 ml (1/4 pint) Sunflower oil
150 ml (1/4 pint) Semi skimmed milk
2 Tbsp Golden syrup
The Filling and Coating
60g Dark chocolate
100g Icing sugar
1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
3. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
4. Spoon the mixture into the two tins and bake for 25 – 30 minutes until risen and firm. Remove from oven, leave to cool before turning out and leaving to cool completely.
5. To make your icing, place the butter and chocolate in a pan over medium heat. Gradually sieve and mix in the icing sugar till it’s all combined. It’ll be quite runny at this point. Pour the mixture into a bowl and fridge it. After 10 mins go back and give it a good stir. After another 10 mins do the same. Then after 5 more minutes check on it and it should be stiffened up a bit. It’s a bit of a lottery here, you need to keep checking on it as you don’t want it to totally set and be too hard to spread.
6. If the cake has risen a little to high then use a knife to even off the top (best to do this when the cakes are COMPLETELY cooled and not still warm as they crumble), now sandwich the two cakes together with the icing and cover the top of the cake with more – if you have enough and depending on how thick you like your icing you might be able to cover the sides too.
7. The glitter is obviously totally optional but I have a little tub of edible gold glitter sitting there at home and it jazzes up a chocolate cake nicely so I just sprinkled it over the top at this point.
And here is what it will look something like!
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