ChocolateDesserts

Chocolate Fudge Cake

Prep Time: 15 mins
Cooking Time: 25 mins
12 people

Used in this recipe

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

For the icing:

175g plain chocolate
150ml double cream

Method

Preheat the oven to 170˚C/ 325˚F/ Gas Mark 3. Oil and base line two 20cm round sandwich tins. Sift the first five ingredients together. Add the remaining ingredients and use an electric whisk to beat together for 1 minute.
Pour into the prepared tins; bake for 20-25 minutes or until springy to the touch. Cool for 10 minutes, remove from tins, transfer to wire rack and leave until cold.
In a small pan heat the chocolate and cream together, stirring until smooth. Cool then chill for 30 minutes. Sandwich the cakes together with a third of the icing; spread the remainder over the top and sides of the cake. Serve in wedges.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.