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
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.
I started off by sifting the flour, Cocoa Powder and Bicarbonate of Soda into a bowl.
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.
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.
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.
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
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.
Enjoy with a lovely cup of tea and a big dollop or cream or ice cream!
Recipe courtesy of Dr Oetker