Wicked Chocolate Fudge Cake

This Chocolate Fudge Cake is packed full of delicious flavour, perfect for chocoholics everywhere!


Medium
40 Minutes
Wicked Chocolate Fudge Cake
1

Wicked Chocolate Fudge Cake

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.

2

Sieve the flour, cocoa and Bicarbonate of Soda into a bowl.

3

Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.

4

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 before turning out onto a cooling rack.

5

Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft.

6

Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing.

7

Cover the sides and the top of the cake with more butter icing and use a palette knife to create swirls on top of the cake and to decorate.

1 serving = 92g

Wicked Chocolate Fudge Cake Recipe

Nutritional Information For the recipe Wicked Chocolate Fudge Cake

  Per serving Per 100g/ ml
Energy 1155 kJ
276 kcal
1654 kJ
395 kcal
Fat 15 g 22 g
Carhohydrate 30 g 43 g
Protein 3.4 g 4.8 g

Ingredients (10 - 12 servings )

For the recipe Wicked Chocolate Fudge Cake

For the Cake:

  • 175 g Self-Raising Flour (6 oz)
  • 30 g Cocoa Powder (2 tbsp)
  • Dr. Oetker Bicarbonate of Soda Sachet
  • 150 g Caster Sugar (5 oz)
  • 30 ml Golden Syrup (2 tbsp)
  • Medium Eggs x 2 Beaten
  • 150 ml Sunflower Oil (5 oz)
  • 150 ml Milk (¼ pint)

For the Icing:

  • 75 g Unsalted Butter (3 oz)
  • 175 g Icing Sugar (6 oz)
  • 45 g Cocoa Powder (3 tbsp)
  • About 30 ml Milk or warm water (2 tbsp)

Dr. Oetker Products Used

Product Details

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