Name: Fudgy chocolate cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Cuts into 8-10 slices
Cuisine: British
Ingredients: 150ml sunflower oil plus extra for the tin; 100g dark chocolate broken into chunks; 200g self-raising flour; 200g light muscovado sugar; 6 tbsp cocoa powder; 100ml soured cream; 2 large eggs; 1 tsp vanilla extract; 1 tbsp instant coffee dissolved in 1 tbsp hot water; 1 Cadbury Flake crumbled, to decorate; 100g butter softened; 85g icing sugar; 50g cocoa powder sifted; 1-2 tbsp milk

150ml sunflower oil
plus extra for the tin
100g dark chocolate
broken into chunks
200g self-raising flour
200g light muscovado sugar
6 tbsp cocoa powder
100ml soured cream
2 large eggs
1 tsp vanilla extract
1 tbsp instant coffee
dissolved in 1 tbsp hot water
1 Cadbury Flake
crumbled, to decorate

For the icing

100g butter
softened
85g icing sugar
50g cocoa powder
sifted
1-2 tbsp milk

Method

step 1
Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.
step 2
Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.
step 3
To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.