Fudgy chocolate cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 8-10 slices
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
For the icing
- 100g butter, softened
- 85g icing sugar
- 50g cocoa powder, sifted
- 1-2 tbsp milk
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.
