Quick but light Chocolate Fudge Cake2013-03-10
- Yield : 1
- Servings : 8-10
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 40m
Chocolate cake is something that everyone craves and kids- they just love it. Many times when I have playdates at my place, I have made this cake and the kids have devoured it.
I have tried many chocolate cake recipes over the years and I could say that this one easily, is one of my favourites.
What I like most about this cake, is that it is quick to make, uses oil- which makes it ever so moist and it keeps well- if, and of course, that’s a big IF.. it remains 🙂 and that is a rarity !
Incidentally, my son decorated this cake which we baked for a dear friend to cheer her for her birthday and the half marathon she was running on the same day!
Try it, I’m sure you will like it too!
- Self raising flour- 175g
- Cocoa Powder- 2 Tbsp
- Bicarbonate of soda- 1 Tsp
- Caster sugar- 150g
- Eggs Beaten- 2
- Oil , odourless, preferably sunflower- 150 ml
- 150 ml - milk (semi skimmed)
- 2 Tbsp Golden syrup
- For the Icing and filling
- 3 Tbsp Cocoa Powder
- Drop of Milk
- 75g Unsalted butter
- 175g Icing Sugar
Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins. If you are comfortable slicing the cake in 2, through the middle, feel free to use only one tin. I normally do that. Another option is to bake just one cake and just ice it on the top.
Into a big bowl, sieve the flour, cocoa and Bicarbonate of Soda into a bowl. I find that doing this 2-3 times , makes the cake incredibly light and spongy.
Add the sugar and mix well.
Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth. I often substitute the golden syrup with honey. It has the same consistency and is more healthy anyway!
Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Of course, feel free to just bake one cake and slice it through the middle or leave it as one cake.
Remove the cake from oven, and let cool before turning out onto a cooling rack.
FOR THE ICING
To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable
If the cake has risen a little too high then use a sharp knife to level the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.
Feel free to serve the cake without any icing for a healthier option, believe me, it is just as delicious!