Margaret’s Chocoholics Easy Peasy Chocolate Fudge Cake
- 150 ml sunflower oil (plus a little more for the tin)
- 175 g self raising flour
- 2 tbsp Cadbury Bournville Cocoa Powder
- 1 tsp bicarbonate of soda
- 150 g caster sugar
- 2 tbsp golden syrup
- 2 large eggs
- 150 ml semi-skimmed milk
- 100 g soft butter
- 100 g icing sugar
- 2 tbsp warm milk
- 100 g Cadbury Bournville chocolate
- 100 g Cadbury Dairy Milk Chocolate Buttons 100g
INGREDIENTS
TIME
- PREP TIME 5 min
- COOK TIME 30 min
METHOD
- 1
Oil 2 x 18 cm sandwich tins and line the bases with baking parchment. Preheat the oven to 180 °C/160 °C fan/gas mark 4.
- 2
In a large bowl sieve the flour, cocoa powder and bicarbonate of soda. Add the sugar and mix well. Make a well in the centre.
- 3
Add in the golden syrup, eggs, sunflower oil and milk. Using an electric hand mixer, whisk until smooth. The mixture will be quite soft.
- 4
Pour into the 2 tins and bake for 25–30 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins before turning out onto a cooling rack.
- 5
Once completely cooled, sandwich the cakes together and cover the top with the chocolate icing, following the below instructions.
- 6
Beat together the butter, icing sugar and warm milk using an electric hand whisk. Melt the Cadbury Bournville chocolate and add to the mix, beating until smooth.
- 7
Add Cadbury Buttons or decorations of your choice to finish.
PER SERVING
- 17.4%
- 28.4%
- 13.5%
- 20.0%
- 23.4%
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING
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