This chocolate fudge cake recipe is a keeper. The cake stays moist thanks to the oil and syrup, and the icing is classic.
INGREDIENTS:
- 150 ml sunflower oil,
- plus extra for greasing
- 175 g self-raising flour
- 25 g cocoa powder
- 5 ml baking powder
- 2 ml salt
- 150 g soft light brown sugar
- 45 ml golden syrup
- 2 large eggs
- 150 ml milk
for the icing:
- 125 g unsalted butter
- 25 g cocoa powder
- 125 g icing sugar
- 15-30 ml milk, if necessary
METHOD:
1. Preheat the oven to 180 degrees Celsius. Prepare the cake tins by greasing them and lining the bottoms with baking paper.
2. Sift together the flour, cocoa powder, baking powder, and salt in a large mixing basin. Add the sugar and stir to combine.
3. Gently heat the golden syrup until it becomes runny, then set it aside to cool. Using an electric mixer, beat the eggs, sunflower oil, and milk together in a separate bowl.
4. Stir the egg mixture into the flour mixture until everything is thoroughly incorporated. Fold in the syrup gently, then divide the batter evenly between the prepared cake pans.
5. Bake the cakes for 30 minutes, or until they are springy to the touch and a skewer inserted in the center comes out clean. Allow to cool completely before using. Remove the baking paper from the pan.
6. To make the icing, melt the butter over low heat. Stir in the cocoa powder and cook gently for 1-2 minutes, then leave to cool completely. Sift the icing sugar into a bowl.
7. Pour the melted butter and cocoa into the icing sugar and beat together to combine. If the mixture seems a little dry, add the milk, 15 ml at a time, until the icing is smooth and glossy. Leave to cool for up to 30 minutes. It will thickens as it cools.
8. When thick, use half the icing to fill the cake and the other half to top the cake.
Enjoy!
Comments
0 comments
