Chocolate Fudge Cake

I always thought a fudge cake was a difficult one and since its chocolate I never really bothered; until hubby the other day asked me to make one. Not often does such request come hence pulled out my baking bible and made this spongy and moist cake.
A slice of the cake was much a welcome for me in spite of not being a chocolate fan. I had some mango flavored butter cream sitting in the fridge which I used for the filling and dusted generously with icing sugar.

You need – 

  • Self-raising flour – 175 grams
  • Sunflower oil – 150 mls
  • Coco powder – 25 grams
  • Baking powder – 1 teaspoon
  • Soft light brown sugar – 150 grams
  • Golden syrup – 3 tablespoons
  • Eggs – 2
  • Milk – 150 mls
  • Cake pans – 2 (I used a 8 inch but if you need a tall cake then use a 6 inch)
 How to –

Pre-heat the oven to 180 C. Grease the cake tins and line the base with parchment paper.

In a small pan, heat the golden syrup until its runny. Turn off the heat and allow to cool.
In a large mixing bowl, sift together flour, coco powder, and baking powder and mix in the sugar. Set aside. In a separate bowl whisk the egg, oil and milk using an electric whisk.

Now whisk the egg mixture into the flour mixture until well combined. Gently fold the golden syrup into the batter. Divide the batter equally between to tins and bake the cake for 30-35 mins or title the skewer comes out clean when inserted in the middle.

Remove the cake from the oven and allow to cool slightly and then onto to wire rack to cool completely.

You use chocolate icing or icing of your choice to decorate the cake.


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