Some people can't resist the urge for a good chocolate cake especially one with a glaze all over it. Among the most irresistible ones is the Chocolate Fudge cake and a for a couple of reasons.

Firstly, a chocolate fudge cake is as simple as a regular cake. As basic recipes for cakes go, a square mix or pound cake formula (all the ingredients are mixed in equal parts) is boss. Secondly, the chocolate in both the cake and fudge.

For those who prefer a subtle chocolate flavor, they just add cocoa powder to both cake and icing. Or they can throw in some melted chocolate for a richer flavor. For this simple recipe, the cocoa powder should suffice.

And to make it simpler, self-raising flour will also be used for the chocolate fudge cake.

Recipes

Cake ingredients

250 g self-raising flour

50 g cocoa powder

250 g unsalted butter

250 g muscovado sugar

4 large eggs

Icing ingredients

100 g unsalted butter

200 g icing sugar

50 g cocoa powder

2 tbsp milk

Directions

Cake directions

Preheat the oven to 180°C and grease the insides of a couple of 8" round pans with butter. Then dust the insides with flour, making sure to tap out any excess. Sift the flour and cocoa powder together in a bowl. Stir with a fork ow whisk together to combine. Set aside. Cream together the butter and sugar using an electric mixer set to medium-high speed until smooth and fluffy. Add an egg to the mixture one at a time while still creaming, making sure to wait between additions until fully incorporated. Fold the dry mixture into the wet mixture in batches. Make sure each batch is fully incorporated before adding more. Divide the batter evenly among the two pans. Tap the bottom of the pans to knock out any bubbles. Place the two pans into the oven for 35 minutes or until an inserted toothpick comes out clean. Place on a rack to cool.

Icing directions

Cream together the butter, icing sugar and cocoa powder using an electric mixer set to medium speed until smooth. Add the milk by the tablespoon if needed for better consistency.

Assembly directions

Trim the domes off the top of the cakes using a bread knife or cake knife, leaving flat tops. Stack one cake on top of the other. Pour enough of the icing over the top of the cake to cover it and use a spoon to smooth it down. Let some of the icing run down the sides. Serve the cake or seal and refrigerate.

Serves: 12

Variations