Naughty Chocolate Fudge Cake
This decadent chocolate cake is a must-try for any chocolate lover. Moist layers of chocolate sponge are sandwiched together with a rich and creamy chocolate butter icing, creating a delightful treat that is sure to satisfy your sweet cravings. Perfect for any celebration or simply as a weekend indulgence, this cake is a crowd-pleaser that will have everyone coming back for seconds.
— Constant Cookbook
Ingredients
- 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
- For the Coating and filling
- 75g Unsalted butter
- 175g Icing Sugar
- 3 Tbsp Cocoa Powder
- Drop of Milk
Instructions
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
- Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
- Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
- To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
- Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.
Yield
Serves 8
Nutrition
- Calories: 608 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 69 grams carbohydrates
- Sugar Content: 52 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.7 milligram of sodium
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