Chocolate fudge cake

Name: Chocolate fudge cake
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 150 ml sunflower oil, plus extra for the tin; 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; For the icing; 100 g unsalted butter; 225 g icing sugar; 40 g cocoa powder; 2 1/2 tbsp milk (a little more if needed)

Food wishes @cook_25125357

It’s really moist from inside a so so delicious

Food wishes @cook_25125357

It’s really moist from inside a so so delicious

Saved

Ingredients

1 hour

8 servings

150 mlsunflower oil, plus extra for the tin
175 gself-raising flour
2 tbspcocoa powder
1 tspbicarbonate of soda
150 gcaster sugar
2 tbspgolden syrup
2large eggs, lightly beaten
150 mlsemi-skimmed milk
For the icing
100 gunsalted butter
225 gicing sugar
40 gcocoa powder
2 1/2 tbspmilk (a little more if needed)

Saved

Steps

1 hour

1

Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
2

Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
3

Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
4

To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
5

Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.