Easy chocolate fudge cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
Showing items 1 to 3 of 6
- 150ml sunflower oilplus extra for the tin
- 175g self-raising flour
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 150g caster sugar
- 2 tbsp golden syrup
- 2 large eggslightly beaten
- 150ml semi-skimmed milk
For the icing
- 100g unsalted butter
- 225g icing sugar
- 40g cocoa powder
- 2½ tbsp milk(a little more if needed)
Nutrition: per serving
- kcal608
- fat33g
- saturates11g
- carbs69g
- sugars52g
- fibre2g
- protein7g
- salt0.7g
Method
step 1
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.
step 2
Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
step 3
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.
step 4
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.
step 5
Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.
