Chocolate Fudge Cake

I haven’t made a cake for a long time, well, not since April. I fancied making a fruity one, maybe with apple or strawberries in it.   My other half however, always asks for chocolate desserts.  As he’s working very hard at the moment, I decided I should go with something  to suit his tastes.  But of course, that doesn’t mean I don’t like chocolate fudge cake.  Oh no, in fact after not eating it for years, I’ve eaten it a couple of times recently in a local restaurant and developed quite a taste for it.  I should really thank the restaurant for this post as if there had been a fruity cheesecake or crumble on the menu I would never have rediscovered how much I actually like this cake and would probably not have been making it now.  You may notice that the icing has melted more in the middle of the cake rather than evenly.   This is not what you should be aiming for, but because our microwave turntable is broken.  Luckily it still works just enough to heat this cake!

The recipe is from Step-by-Step Baking by Caroline Bretherton and so I am linking it to Cookbook Sundays, hosted by Couscous and Consciousness.

Ingredients for the Cake – Serves 8

172g self-raising flour

150ml vegetable oil

25g cocoa powder

1tsp baking powder

150g soft light brown sugar

3 tbsp golden syrup

2 eggs

150ml milk

Icing Ingredients

125g unsalted butter

25g cocoa powder

125g icing sugar

1-2 tbsp milk, if the icing is too dry

How to Make Chocolate Fudge Cake

1. Put the golden syrup in a saucepan and heat gently until it goes much runnier but don’t let it boil.  Leave to cool.

2. Sift the flour, baking powder and cocoa into a bowl then mix in the sugar.

3. In another bowl, whisk together the eggs, oil and milk.   Then pour this mixture into the first bowl and whisk together.

4. Pour the golden syrup into the mixture and fold it in gently.

5. Pour the mixture into an oiled cake tin (approx 20cm) lined with baking paper.  Then bake in the oven for approx 40 minutes at 200C.   Test the centre with a skewer and bake a little longer if necessary.

6. Then make the icing.  Melt the butter in a saucepan.   Stir the cocoa powder in and cook for 1-2 minutes.   Leave to cool.

7. When cool, sift the icing sugar into a bowl and pour the cocoa mixture into it.   Beat together.   If the mixture is too dry, add a little milk, no more than a tablespoon at a time, and beat until the icing is combined and glossy.  Spread the mixture onto the top of the cake.

8. To serve, put a slice of cake in the microwave for about a minute so the icing begins to melt and then serve with ice cream or cream.

CookbookSundays

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