Chocolate Fudge Cake By Chef Zarnak

Chocolate Fudge Cake


Ingredients for Cake
Self raising flour 175 gm
Cocoa Powder 2 tbsp
Baking soda 1 tsp

Caster sugar 150 gm
Eggs beaten 2
Oil 150 ml
Milk 150 ml
Golden syrup 2 tbsp
Vanilla essence 1tsp
Strong coffee 1 tbsp

Ingredients for Frosting
Unsalted butter 200 gm
Icing sugar 200 gm
Vanilla essence 1 tsp
Melted chocolate 200 gm

Method
Pre-heat oven to 180ºC. Grease and line two 7” 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. Beat well until smooth. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool in tin for 10 minutes before turning out onto a wire rack and allowing to cool completely before filling and icing.
To make the butter icing, place the butter in a bowl and beat until soft.
Gradually beat in the sifted icing sugar. 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.