I’m not one for fruity cakes so for Christmas this year I decided to make a chocolate fudge cake which I knew would be a hit for both the kids and the adults.
This recipe uses sunflower oil but it honestly makes all the difference. I also made quite a lot of butter icing to make sure the cake was completely covered so I’ve included the measurements in the recipe below.
To make it a little more festive I added a “Lots love at Christmas” ribbon and finished it off with an icing sugar dusted heart, but you could change this up for any occasion.
For the cake:
2 18cm (7″) cake tins
175g self raising flour
150g caster sugar
2 tbsp cocoa powder
1 tsp bicarbonate soda
2 eggs beaten
150ml sunflower oil
150ml semi skimmed milk
2 tbsp golden syrup
For the butter icing:
150g unsalted butter
350g icing sugar
6 tbsp cocoa powder
drop of milk
1. Pre-heat your oven to 180ºC. Grease and line the two cake tins.
2. Sieve the flour, cocoa and bicarbonate of soda into a mixing bowl. Add the sugar and mix.
3. Make a well in the middle of the dry mixture and add the golden syrup, beaten eggs, oil and milk. Beat well until smooth (I found the Kitchen Aid perfect for this, or any electric whisk).
4. Pour the mixture evenly into the two tins and bake for 25 minutes until risen. (Keep an eye out for the cake starting to burn around the edges!)
5. Remove from the oven and leave to cool.
6. For the butter icing, beat the butter in a bowl until it’s soft then gradually sift in the icing sugar and cocoa powder, beating as you go. Add a drop of milk to make the icing spreadable.
7. Once the cake has cooled, sandwich the two cakes together with a layer of butter icing. Cover the sides and top of the cake with the remaining butter icing.
8. To finish,decorate with a ribbon and a dusting of icing sugar
9. Optional: immediately cut a slice for yourself and enjoy it with a side of ice-cream or cream 🙂