Wicked Chocolate Fudge Cake
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 (ΒΌ 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 180ΒΊC/350ΒΊF/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 180ΒΊC/350ΒΊF/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 |