Extremely Naughty Chocolate Fudge Cake

A community recipe by CucinaItaliana

Not tested or verified by Nigella.com

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Introduction

Never fail, ultra moist, chocolatey yumminess! Even works as cupcakes...

Ingredients

Serves: 8

Metric Cups

For the Cake

175 grams self-raising flour
2 tablespoons cocoa powder
1 teaspoon bicarbonate of soda
150 grams caster sugar
2 eggs (beaten)
sunflower oil

For the Semi-Skimmed Milk

2 tablespoons golden syrup
1 teaspoon pure vanilla extract
1 tablespoon coffee

For the Frosting

200 grams unsalted butter (at room temperature)
200 grams icing sugar
1 teaspoon pure vanilla extract
200 grams chocolate (melted)

For the Cake

6 ounces self-rising flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
5 ounces superfine sugar
2 eggs (beaten)
vegetable oil

For the Semi-Skimmed Milk

2 tablespoons golden syrup or light corn syrup
1 teaspoon pure vanilla extract
1 tablespoon coffee

For the Frosting

7 ounces unsalted butter (at room temperature)
7 ounces confectioners' sugar
1 teaspoon pure vanilla extract
7 ounces chocolate (melted)

Method

Extremely Naughty Chocolate Fudge Cake is a community recipe submitted by CucinaItaliana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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

Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.

Make a well in the centre and add the syrup, eggs, oil, milk, vanilla and coffee (if using). Beat well with electric whisk until smooth.

Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch (check after 20). Remove from oven, leave to cool intin for 10 minutes before turning out onto a cooling rack and allowing to cool completely before filling and icing.

To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar. Then then add vanilla and finally melted chocolate.

Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

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

Sieve the flour, cocoa and baking soda into a bowl. Add the sugar and mix well.

Make a well in the centre and add the syrup, eggs, oil, milk, vanilla and coffee (if using). Beat well with electric whisk until smooth.

To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the confectioners' sugar. Then then add vanilla and finally melted chocolate.

Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.