Chocolate Fudge Cake
Cooking Time
Serves
Preparation Time
Ingredients
175g plain flour
100g caster sugar
50g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 tbsp black treacle
2 large eggs
150ml milk
150ml Filippo Berio Mild & Light Olive Oil
You will also need greaseproof paper to line your cake tins.
For the icing:
175g plain chocolate
150ml double cream
Instructions
1.Preheat the oven to 170C or 150C/325F/Gas Mark 3 for fan assisted ovens. Oil and line the bases of two 20cm round sandwich tins. Sift the first five ingredients together, then add the remaining ingredients and use an electric whisk to beat everything together for 1 minute.
2. Pour the mix into the prepared tins and bake for 20-25 minutes or until springy to the touch. Cool for 10 minutes, remove the cakes from their tins and transfer them to a wire rack. Leave to cool completely.
3. In a small pan, heat the chocolate and cream together, stirring until smooth. Cool the mixture and then chill for 30 minutes. Sandwich the cakes together with a third of the icing and spread the remainder over the top and sides of the cake. Serve the cake sliced into wedges.
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