Chocolate Fudge Cake Recipe – Approach with caution!

I woke up on Sunday with an urge to bake something… a chocolate fudge cake in particular! After a quick search online I soon found recipe. I raided the cupboards to see what I did and didn’t have and made a quick trip to our local Tesco to pick up some bits.
I tied up the strings on my Cath Kidston apron (bought for my by my lovely friend Jade a couple of Birthdays a go) and got to work.
I set out all the ingredients I needed on the side to make it easier to find what I needed

For this recipe you will need the following ingredients –
For the Cake:
175g Self-Raising Flour
2tbsp of Dark Chocolate Cocoa Powder
Dr Oetker Bicarbonate of Soda Sachet
150g Caster Sugar
30ml (2 tbsp) Golden Syrup
2 x Medium Eggs Beaten
150ml Sunflower Oil
150ml Milk

For the Icing:
75g Unsalted Butter
175g Icing Sugar
3tbsp of Dark Chocolate Cocoa Powder
30ml (2tbsp) Milk or Warm Water

You will also need to Pre-heat your oven to 180c/350F/Gas Mark 4 and grease and line (I just greased mine) two 18cm (7 inch) sandwich tins.

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I started off by sifting the flour, Cocoa Powder and Bicarbonate of Soda into a bowl.

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Next I added in the sugar and mixed well. You then need to make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.

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Once it’s smooth you’re ready to spoon the mixture into your tins.I gave mine a little bash on the side to try and get rid of a few air bubbles.

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You then need to bake them for 25-30 mins depending on your oven. Once it has risen and is firm to touch you can take it out. I normally poke a skewer in mine just to be sure, if you pull it out and it’s clean you are done! Remove from the tins and leave to cool before icing. I think mine were a little too high in the oven and cracked a little.

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We made double the amount of icing as one lot wasn’t enough.                                                To make the icing place the butter in a bowl and beat until soft.
Gradually sift and beat in the icing sugar and then add enough milk/water to make the icing fluffy and spreadable. Sift and beat the Cocoa powder in to the icing

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Sandwich the two cakes together with butter cream and then cover the sides and the top of the cake with more buttercream icing and use a pallet knife to create swirls or whatever pattern you would like.

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Enjoy with a lovely cup of tea and a big dollop or cream or ice cream!

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Recipe courtesy of Dr Oetker

Author
I am a Devon girl who loves camping, crafts and all things pretty. I love to write about my discoveries and am always looking for something new to try.

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