Extremely Naughty Chocolate Fudge Cake

Extremely Naughty Chocolate Fudge Cake
 
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This recipe was uploaded
by CucinaItaliana

 
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Ingredients

Ingredients
Method
 
  • Cake:-
  • 175g Self raising flour
  • 2 Tbsp Cocoa Powder
  • 1 Tsp Bicarbonate soda
  • 150g Caster sugar
  • 2 Eggs Beaten
  • 150 ml (1/4 pint) Sunflower oil
  • 150 ml (1/4 pint) Semi skimmed milk
  • 2 Tbsp Golden syrup
  • 1tsp pure vanilla extract
  • 1 tbsp very strong coffee (or a shot of espresso) - OPTIONAL
  • Frosting:-
  • 200g unsalted butter @ room temperature
  • 200g icing sugar
  • 1tsp pure vanilla extract
  • 200g melted chocolate (I use 100g each of 60% and 70% cocoa solids)
1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
3. Make a well in the centre and add the syrup, eggs, oil, milk, vanilla and coffee (if using). Beat well with electric whisk until smooth.
4. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch (check after 20). Remove from oven, leave to cool intin for 10 minutes before turning out onto a cooling rack and allowing to cool completely before filling and icing.
5. To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar. Then then add vanilla and finally melted chocolate.
6. Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

Extremely Naughty Chocolate Fudge Cake

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This recipe was uploaded by CucinaItaliana

 
 
Never fail, ultra moist, chocolatey yumminess! Even works as cupcakes...

Serves 8-10

Method


1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
3. Make a well in the centre and add the syrup, eggs, oil, milk, vanilla and coffee (if using). Beat well with electric whisk until smooth.
4. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch (check after 20). Remove from oven, leave to cool intin for 10 minutes before turning out onto a cooling rack and allowing to cool completely before filling and icing.
5. To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar. Then then add vanilla and finally melted chocolate.
6. Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.
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