Easy Chocolate Fudge Cake
Easy Chocolate Fudge Cake - a special cake that's quick and easy to make.
Servings: 10 servings
Ingredients
For the cake:
- 150 g self-raising flour
- 25 g cocoa
- 1 teaspoon baking powder (5ml)
- 175 g soft light brown sugar
- 175 g butter, at room temperature
- 3 large eggs
- 1 tablespoon milk (15ml)
- 1 teaspoon vanilla extract (5ml)
- 50 g plain chocolate
For the Fudge Icing:
- 200 g butter, at room temperature
- 200 g icing sugar
- 200 g plain chocolate
- 1 teaspoon vanilla extract (5ml)
Instructions
Preparation:
- Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Line the baking tins with parchment circles and/or lightly grease the tins with butter
- Melt the chocolate for the cake (50g)Either in the microwave on 30-second bursts or over a pan of hot (not boiling) water.For step-by-step instructions see How to Melt Chocolate
For the cake:
- Put all the cake ingredients into the food processor and blitz until smooth(Flour, cocoa, baking powder, sugar, butter, eggs, milk, vanilla extract, melted chocolate)
- Divide the mixture between the tins and level the tops
- Bake for 30 minutes or until the top springs back when lightly pressed with your finger
- Leave in the tin for 5 minutes then cool on a wire rack. Wait until cooled before icing (or the icing will run).
For the chocolate fudge icing:
- Clean the food processor
- Melt the chocolate for the icing (200g)
- Blitz the butter, icing sugar and vanilla extract for 10 seconds
- Scrape down and add the melted chocolate, then blitz again for 10-15 seconds
- Use half the icing to sandwich the two cakes together
- If the tops of your cakes are very uneven, level them off a bit and turn one over to use the bottom as the top of the cake to get a flat surface
- Spread the remaining icing on the top of the cake.
Video
Notes
Everyday Cooks Tips:
Storage:- Store in an airtight container in the fridge for up to a week