- STEP 1
Wicked Chocolate Fudge Cake Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
- STEP 2
Sieve the flour, Fine Dark Cocoa Powder and Bicarbonate of Soda into a bowl.
- STEP 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.
- STEP 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.
- STEP 5
Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft
- STEP 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.
- STEP 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.
