Chocolate Fudge Cake
Chocolate Fudge Cake Ingredients
1) 175 g unsalted butter, softened, plus extra for greasing
2) 175 g golden caster sugar
3) 3 eggs, beaten
4) 3 tbsp golden syrup
5) 40 g ground almonds
6) 175 g self-raising flour pinch of salt
7) 40 g cocoa powder
Chocolate Fudge Cake Directions
• Perheat the oven to 180˚c/350˚F/Gas Mark 4. Grease two 20-cm/8-inch sandwich tins and line with baking paper.
• To make the icing, place the chocolate, muscovado sugar, butter, evaporated milk and vanilla extract in a heavy-based saucepan. Heat gently, stirring constantly, until melted. Pour into a bowl and leave to cool. Cover and chill in the refrigerator for 1 hour, or until spreadable.
• For the cake, place the butter and caster sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Stir in the golden syrup and ground almonds. Sift fold into the mixture. Add a little water, if necessary, to make a dropping consistency.
• Spoon the mixture into the prepared tins and bake in the preheated oven for 30 – 35 minutes, or until springy to the touch and a skewer inserted into the center comes out clean.
Icing Ingredients
225 g plain chocolate, broken into pieces
55 g dark muscovado sugar
225 g unsalted butter, diced
5 tbsp evaporated milk
1/2 tsp vanilla extract
Icing Directions
• Leaver the cakes in the tins for 5 minutes, then turn out onto wire racks to cool completely.
• When the cakes are cold, sandwich them together with half the icing.
• Spread the remaining icing over the top and sides of the cake, swirling it to give a frosted appearance.
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