You want a cake that will be a hit with everyone? This super-squishy chocolate fudge with easy icing makes a great on-the spot baking winner
Nutritional Units per Serving
kcal:608
fats:33g
saturates:11g
carbs:69g
sugars:52g
fibre:2g
protein:7g
salt:0.7g
Preparation time and cooking time
Prep: 25 minutes
Prepare dinner:30 minutes
Components
Additional 150ml for the Tin
175g flippantly overwhelmed
150ml (a little extra if desired)
Methodology
STEP 1
Heat the oven to 180C/160C fan/gasoline 4 Line and oil the bottoms of two sandwich tins measuring 18cm. In a large bowl, combine the cocoa powder, flour and bicarbonate soda. Add the caster and mix well.
STEP 2
Add the milk, the sunflower oil, the eggs and the golden syrup to the center of the well. Beat well with an electric whisk until easy.
STEP 3
Pour the mixture into the two tins, and bake at 250°C for 25-30 mins until firm and risen. Remove from oven and let cool for 10 minutes before turning onto cooling rack.
STEP 4
Beat the unsalted Butter in a bowl until smooth. Sieve and mix the cocoa powder and icing sugar in gradually. Add enough milk to make it fluffy and spreadable.
STEP 5
Then, cover the top and edges of the cake and the edges with additional icing.
