• 8servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D, E
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 175g self-raising flour

  2. 2 tablespoons cocoa powder

  3. 1 teaspoon bicarbonate of soda

  4. 150g caster sugar

  5. 2 tablespoons golden syrup

  6. 2 eggs, beaten

  7. 150ml sunflower oil

  8. 150ml semi-skimmed milk

  9. For the buttercream icing:

  10. 75g unsalted butter

  11. 175g icing sugar

  12. 3 tablespoons cocoa powder

  13. a drop of milk

  14. For the filling:

  15. 300ml double cream

  16. 25g caster sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas 4. Grease two 18cm sandwich tins.

  2. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the sugar and mix well.

  3. Make a hole in the centre of the flour and add the syrup, eggs, oil and milk. Beat well using an electric whisk until smooth. Spoon the mixture into the two tins.

  4. Bake until risen and firm to the touch, 25 to 30 minutes. Leave to cool before turning out onto a cooling rack.

  5. For the chocolate buttercream icing for the top and edges: Place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.

  6. You can use the chocolate butter icing for the inside of the chocolate fudge cake too, BUT if you want to have a FRESH CREAM chocolate fudge cake, then you'll need to whip 300ml double cream with 25g caster sugar, then once the cream is smooth and thick sandwich the two cakes together, and apply the chocolate butter cream to the edges and top.


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