Fudgy Chocolate Cake.2

A definite contender for my favourite chocolate cake ever awards… Though I think the Dark Fudgy Chocolate cake just has the edge on this. The original recipe just called for double the filling and spread butter icing on top as well, but I had double cream going spare, so thought I’d do a ganache over the top; worked really well, if I say so myself!


175g self raising flour
2 tbsp cocoa powder
1 tsp bicarbonate soda
150g caster sugar
2 eggs, beaten
150 ml (1/4 pint) sunflower oil
150 ml (1/4 pint) semi skimmed milk
2 tbsp golden syrup

  1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
  2. Sieve the flour, cocoa and bicarbonate of soda into a bowl. Add the sugar and mix well.
  3. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
  4. Spoon the mixture into the two tins and bake for 25 – 30 minutes until risen and firm to the touch.
  5. Remove from oven, leaving to cool before turning out onto a cooling rack.

Filling – Chocolate Butter Icing

40g butter
90g icing sugar
1.5 tbsp cocoa powder
A drop of milk

  1. Place the butter in a bowl and beat until soft.
  2. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
  3. Sandwich cake together.

Coating – Ganache

150ml double cream
100g dark chocolate

  1. Grate the chocolate into a bowl.
  2. Heat the cream in a pan until almost boiling, then pour over chocolate and stir.
  3. Leave to cool in fridge before spreading over cake.



One thought on “Fudgy Chocolate Cake.2

  1. I got the white chocolate stars in the end! I’ve also been making my own flowers out of sugarpaste. I got a giant cupcake cake mould for my birthday so decorated it with flowers. Also it’s nice to use a vegetable peeler and peel white chocolate over a choc cake 🙂

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