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Wicked Chocolate Fudge Cake

10 - 12 servings
Intermediate
40 minutes
Treat the chocoholics in your life with our Wicked Chocolate Cake. It’s a decadent journey through all things chocolate. Mmm chocolate heaven.
Ever wonder what the chocoholics in your life dream of? This is it! Our Wicked Chocolate Cake recipe celebrates the good stuff. We’re talking chocolate sponge, chocolate icing and happy guests.
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For the Cake
175 gSelf-Raising Flour (6 oz)
1Dr. Oetker Fine Dark Cocoa Powder x 25g (2 tbsp)
1Dr. Oetker Bicarbonate of Soda Sachet
150 gCaster Sugar (5 oz)
30 mlGolden Syrup (2 tbsp)
150 mlSunflower Oil
150 mlMilk (¼ pint)
2Medium Eggs Medium Beaten
To Make Your Own Icing
75 gUnsalted Butter (3 oz)
175 gIcing Sugar (6 oz)
2Dr. Oetker Fine Dark Cocoa Powder x 45g (3 tbsp)
about 30 mlMilk or warm water (2 tbsp)

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Picture - Dr. Oetker Fine Dark Cocoa Powder x 25g (2 tbsp)
Picture - Dr. Oetker Bicarbonate of Soda Sachet
Picture - Dr. Oetker Fine Dark Cocoa Powder x 45g (3 tbsp)
1

Wicked Chocolate Fudge Cake

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

2

Sieve the flour, Cocoa Powder and Bicarbonate of Soda into a bowl.

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.

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.

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.

6

Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft.

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.