Name: Fudgy chocolate cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Cuts into 8-10 slices
Cuisine: British
Ingredients: 150ml sunflower oil plus extra for the tin; 100g dark chocolate broken into chunks; 200g self-raising flour; 200g light muscovado sugar; 6 tbsp cocoa powder; 100ml soured cream; 2 large eggs; 1 tsp vanilla extract; 1 tbsp instant coffee dissolved in 1 tbsp hot water; 1 Cadbury Flake crumbled, to decorate; 100g butter softened; 85g icing sugar; 50g cocoa powder sifted; 1-2 tbsp milk

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Fudgy chocolate cake

Fudgy chocolate cake

Good Food team

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Cuts into 8-10 slices

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 3.3 out of 5.16 ratingsRate

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An irresistible combo made with soured cream to make it extra moist and doubly delicious!

Freezable (Freeze un-iced)

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Ingredients

Nutrition

Units:

MetricUS

150ml sunflower oil

plus extra for the tin
100g dark chocolate

broken into chunks
200g self-raising flour
200g light muscovado sugar
6 tbsp cocoa powder
100ml soured cream
2 large eggs
1 tsp vanilla extract
1 tbsp instant coffee

dissolved in 1 tbsp hot water
1 Cadbury Flake

crumbled, to decorate

For the icing

100g butter

softened
85g icing sugar
50g cocoa powder

sifted
1-2 tbsp milk

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Nutrition: per slice (10)

kcal532
fat33g
saturates13g
carbs51g
sugars35g
fibre4g
protein7g
salt0.8g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.
step 2

Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.
step 3

To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.

Recipe from Good Food magazine, July 2012

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A star rating of 3.3 out of 5.16 ratings

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