Chocolate Fudge Cake
By Saleena Akhtar
Ingredients
175 g Self raising flour
2 Tbsp Cocoa powder
1 Tsp Bicarbonate soda
150 g Caster sugar
2 Eggs beaten
150 ml (1/4 pint) Sunflower
oil
150 ml (1/4 pint) Semi
skimmed milk
2 Tbsp Golden syrup
Icing
175 g Icing sugar
75 g Unsalted butter
Few Tbsp of milk
3 Tbsp Cocoa powder
NISBAH 100
Method
Pre-heat the oven to 350F/Gas mark 4
Grease and line two round sandwich tins (7 inch/18 cm). You can use baking
paper for better results.
Mix the flour, cocoa powder, bicarbonate soda and sugar into a bowl. Mix well.
Add the golden syrup, eggs, oil and milk. Mix well using an electric whisk until
it is a smooth texture.
Divide the mixture into both the sandwich tins evenly, and bake for approximately 30-40 minutes, until it has risen and is firm to the touch. Remove from
oven.
To make the butter icing, place the butter in a bowl and beat until it is soft (or
you can put the butter in the microwave for 30 seconds!). Add the icing sugar
and cocoa powder into the bowl, and add a few tbsp of milk to the mixture
to make it fluffy and easy to spread. You can use an electric whisk for good
results.
Spread some butter icing on one of the cakes, and then put the other cake on
top, so it becomes like a sandwich. Then put butter icing on top of the cake,
and all around the sides.
Serve with ice cream!