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Extremely Naughty Chocolate Fudge Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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-raising 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.
  • 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 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.
  • Tell us what you think