Easy chocolate fudge cake
- Member recipe by misskay
Save recipe
Serves 8
Easy
Prep: 25 mins
Cook: 30 mins
A star rating of 4.7 out of 5.1187 ratingsRate
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Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
150ml sunflower oil
plus 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 eggs
lightly 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)
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Nutrition: per serving
- kcal608
- fat33g
- saturates11g
- carbs69g
- sugars52g
- fibre2g
- protein7g
- salt0.7g
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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.
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A star rating of 4.7 out of 5.1187 ratings
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