Name: Fudgy dark chocolate cake
Cook time: 30 min
Total time: 30 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 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; 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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Fudgy dark chocolate cake

Fudgy dark chocolate cake

Good Food team

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Cuts into 10 slices

Easy

Cook: 30 mins

A star rating of 4.5 out of 5.69 ratingsRate

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Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake

Freezable (Cake base freezes well for 3 months)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal548
fat40g
saturates23g
carbs44g
sugars27g
fibre2g
protein6g
salt0.8g

low

Method

step 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.
step 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.
step 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).
step 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.

Recipe from Good Food magazine, May 2005

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A star rating of 4.5 out of 5.69 ratings

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