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1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3. For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
4. Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.

Per serving

548 kcalories, protein 6g, carbohydrate 44g, fat 40 g, saturated fat 23g, fibre 2g, salt 0.8 g

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Results 21-21

• yama

  03 September 2009

  yama rated and commented on this recipe

  

  This cake was absolutely delicious and I've made dozens of chocolate cakes! It now takes precedence as my number one chocolate cake recipe (even nicer than Nigella's chocolate cake with sour cream and sour cream icing and that takes some beating!) I added an extra tbsp of Green and Black's cocoa powder (as suggested earlier) and that worked a treat. The fudge coating is runny but soon firms up in the fridge. I then transferred if to another plate later for a clean edge. Wonderful and still tastes amazing three days later though there's not much left now.

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Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
• 1 tsp baking powder
• 2 tbsp milk

FOR THE FUDGE FROSTING

• 200ml double cream
• 50g butter
• 3 tbsp clear honey
• 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
• top with shaved or grated chocolate

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Cook 30 mins

Cake base freezes well for 3 months

Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
• 1 tsp baking powder
• 2 tbsp milk

FOR THE FUDGE FROSTING

• 200ml double cream
• 50g butter
• 3 tbsp clear honey
• 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
• top with shaved or grated chocolate

Per serving

548 kcalories, protein 6g, carbohydrate 44g, fat 40 g, saturated fat 23g, fibre 2g, salt 0.8 g

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