Member recipe

Wicked Chocolate Fudge Cake

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 40 minutes Cook:

Skill level

Easy

Servings

12

This Chocolate Fudge Cake is packed full of delicious flavour, perfect for chocoholics everywhere!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the Cake

  • 175 g Self-Raising Flour (6 oz)
  • Dr. Oetker Fine Dark Cocoa Powder x 25g (2 tbsp)
  • 1 Dr. Oetker Bicarbonate of Soda Sachet
  • 150g Caster Sugar (5 oz)
  • 30 ml Golden Syrup (2 tbsp)
  • Medium Eggs x 2 Beaten
  • 150 ml Sunflower Oil (5 oz)
  • 150 ml Milk (¼ pint)

For the Icing

  • 175 g Icing Sugar (6 oz)
  • 50 Dr. Oetker Fine Dark Cocoa Powder x 45g (3 tbsp)
  • about 30 ml Milk or warm water (2 tbsp)
  • about 30 ml Milk or warm water (2 tbsp)
  • about 30 ml Milk or warm water (2 tbsp)

Method

  1. Wicked Chocolate Fudge Cake Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.

  2. Sieve the flour, Fine Dark Cocoa Powder and Bicarbonate of Soda into a bowl.

  3. Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.

  4. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.

  5. Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft

  6. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the Fine Dark Cocoa Powder in to the icing.

  7. Cover the sides and the top of the cake with more butter icing and use a palette knife to create swirls on top of the cake and to decorate.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.