Wicked Chocolate Fudge Cake
- Preparation and cooking time
- Prep:
- Easy
- Makes 12
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 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)
- 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
- STEP 1Wicked Chocolate Fudge Cake Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
- STEP 2Sieve the flour, Fine Dark Cocoa Powder and Bicarbonate of Soda into a bowl.
- STEP 3Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.
- STEP 4Spoon 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.
- STEP 5Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft
- STEP 6Gradually 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.
- STEP 7Cover 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.
