Imported from the web

Easy Chocolate Fudge Cake

Name: Easy Chocolate Fudge Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: British
Ingredients: 150 ml sunflower oil (plus extra for greasing the tins); 175 g self-raising flour; 2 tbsp cocoa powder; 1 tsp bicarbonate of soda; 150 g caster sugar; 2 tbsp golden syrup; 2 large eggs (lightly beaten); 150 ml semi-skimmed milk; 100 g unsalted butter (softened for icing); 225 g icing sugar; 40 g cocoa powder; 2.5 tbsp milk (a little more if needed, to make the icing fluffy and spreadable)

Imported by Lawrence Rodney on SeeMeCook

A soft, squidgy chocolate layer cake filled and covered with smooth chocolate butter icing. An easy crowd-pleasing bake with a rich cocoa flavor.

8 servings55 minBritish

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Ingredients

150 ml sunflower oil (plus extra for greasing the tins)
175 g self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
150 g caster sugar
2 tbsp golden syrup
2 large eggs (lightly beaten)
150 ml semi-skimmed milk
100 g unsalted butter (softened for icing)
225 g icing sugar
40 g cocoa powder
2.5 tbsp milk (a little more if needed, to make the icing fluffy and spreadable)

Steps

1
Heat the oven to 180°C/160°C fan/gas 4. Oil and line the base of two 18 cm sandwich tins.
2
Sieve the flour, 2 tbsp cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
3
Make a well in the centre of the dry ingredients. Add the golden syrup, lightly beaten eggs, sunflower oil and semi-skimmed milk.
4
Beat the mixture well with an electric whisk until smooth.
5
Pour the mixture into the two prepared tins. Bake for 25–30 minutes, until risen and firm to the touch.
6
Remove the cakes from the oven and leave them to cool in the tins for 10 minutes.
7
Turn the cakes out onto a cooling rack and leave them to cool.
8
To make the icing, beat the unsalted butter in a bowl until soft.
9
Gradually sieve and beat in the icing sugar and 40 g cocoa powder.
10
Add enough of the 2½ tbsp milk, using a little more if needed, to make the icing fluffy and spreadable.
11
Sandwich the two cooled cakes together with some of the butter icing.
12
Cover the sides and top of the cake with the remaining icing.

Notes

The structured recipe gives a 10-minute cooling period in the tins before turning the cakes out, but does not specify a further cooling duration; allow the cakes to cool before icing. The recipe also says to use extra sunflower oil for greasing, without specifying an amount.