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Wicked Chocolate Fudge Cake

This Chocolate Fudge Cake is packed full of delicious flavour, perfect for chocoholics everywhere!

10 - 12 servings

Medium 40 Minutes

Ingredients

Ingredients

For the recipe Wicked Chocolate Fudge Cake

For the Cake:

175 g Self-Raising Flour (6 oz)
30 Dr. Oetker Fine Dark Cocoa Powder x 25g (2 tbsp)
1 Dr. Oetker Bicarbonate of Soda Sachet
150 g Caster Sugar (5 oz)
30 ml Golden Syrup (2 tbsp)
Medium Eggs x 2 Beaten
150 ml Sunflower Oil (5 oz)
150 ml Milk (¼ pint)

For the Icing:

75 g Unsalted Butter (3 oz)
175 g Icing Sugar (6 oz)
50 Dr. Oetker Fine Dark Cocoa Powder x 45g (3 tbsp)
About 30 ml Milk or warm water (2 tbsp)

Preparation

Preparation

1

Wicked Chocolate Fudge Cake

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.

2

Sieve the flour, Fine Dark Cocoa Powder and Bicarbonate of Soda into a bowl.

3

Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.

4

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

5

Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the Fine Dark Cocoa Powder in to the icing.

6

Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft.

7

Cover the sides and the top of the cake with more butter icing and use a palette knife to create swirls on top of the cake and to decorate.

1 serving = 92g

Nutritional Information For the recipe Wicked Chocolate Fudge Cake

Per serving Per 100g/ ml
Energy 2923kJ
703kcal
1537kJ
370kcal
Fat 40g 21g
Carhohydrate 41g 22g
Protein 27g 14g