Wicked Chocolate Fudge Cake

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This Chocolate Fudge Cake is any chocoholics dream. It's the perfect birthday cake to bake for your friends and family this year.

10 - 12 servings

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Wicked Chocolate Fudge Cake

For the Cake:

175 g Self-Raising Flour (6 oz)
1 Dr. Oetker Fine Dark Cocoa Powder x 25g (2 tbsp)
1 Dr. Oetker Bicarbonate of Soda Sachet
150 g Caster Sugar (5 oz)
30 ml Golden Syrup (2 tbsp)
150 ml Sunflower Oil
150 ml Milk (¼ pint)
2 Medium Eggs Medium Beaten

To Make Your Own Icing:

75 g Unsalted Butter (3 oz)
175 g Icing Sugar (6 oz)
2 Dr. Oetker Fine Dark Cocoa Powder x 45g (3 tbsp)
about 30 ml Milk or warm water (2 tbsp)

preparation

Preparation

Wicked Chocolate Fudge Cake

Step 1: Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.

Step 2: Sieve the flour, 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: 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 6: Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft.

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.

Nutritional Information for the recipe Wicked Chocolate Fudge Cake

Per Serving Per 100 g / ml
Energy 1679 kJ
401 kcal
1645 kJ
393 kcal
Fat 22.09 g 21.66 g
Carbohydrate 44.41 g 43.54 g
Protein 4.79 g 4.70 g

preparation

Preparation

Wicked Chocolate Fudge Cake

Step 1: Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.

Step 2: Sieve the flour, 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: 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 6: Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft.

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.

Nutritional Information for the recipe Wicked Chocolate Fudge Cake

Per Serving Per 100 g / ml
Energy 1679 kJ
401 kcal
1645 kJ
393 kcal
Fat 22.09 g 21.66 g
Carbohydrate 44.41 g 43.54 g
Protein 4.79 g 4.70 g
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