Fudgy chocolate cake

Fudgy chocolate cake

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 8-10 slices

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

  • Freezable (Freeze un-iced)
Nutrition: per slice (10)
HighlightNutrientUnit
kcal532
fat33g
saturates13g
carbs51g
sugars35g
fibre4g
protein7g
low insalt0.8g
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Ingredients

For the icing

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.11 ratings
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