Squidgy Chocolate Fudge Cake

Chocolate fudge cake recipe

I made this cake for G’s birthday last week; it was simple but a good’un. I went for chocolate because it’s a fave of G’s and seeing as it was his birthday and all... Chocolate cake actually isn’t a favourite of mine because I just find it too sickly. But this fella was super fluffy and light; I could quite easily eat a huge slice without feeling sick. Dangerous I know.

Adding oil helps with the airiness but it’s the golden syrup that makes a real, sexy, difference. It’s what tips the mixture towards the fudgy side and away from the sickliness that a heavy chocolate cake can incite.

You will need:

175g self-rising flour
150g caster sugar 
2 tbsp cocoa powder
1 tsp bicarbonate of soda
2 tbsp golden syrup 
2 large eggs
150ml sunflower oil
150ml semi-skimmed milk

For the icing:
100g unsalted butter 
40g cocoa powder 
225g icing sugar
3 tbsp milk

Heat oven to 180c. Grease and line two sandwich tins. 

Add the flour, cocoa, sugar and bicarbonate into a bowl and mix well. Lightly beat the eggs and then add to the bowl along with the golden syrup, oil and milk. Beat until smooth. 

Pour the mixture into the two tins and bake for half an hour until firm to touch. 

Place the butter in a bowl and beat until softer. Sieve in the icing sugar and cocoa powder and then add the milk. Beat until spreadable (add more milk if needed). 

Once cool, sandwich the two cakes together with the icing and then cover the top and sides with more icing. 

If there’s any icing left, lick the bowl. 

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