Chocolate Fudge Cake

Name: Chocolate Fudge Cake
Cook time: 30 min
Total time: 30 min
Ingredients: 175 g self-raising flour; 50 g cocoa powder, sifted; 100 g butter, softened; 275 g caster sugar; 3 eggs, large; 6 tbsp boiling water; 1 tsp baking powder, heaped; 50 ml milk; 150 g plain chocolate, about 40% cocoa, e.g. Bournville; 150 ml double cream

A two-layer chocolate cake filled and topped with chocolate ganache.

Cook 25–30 min · 180 °C fan

You'll need

Cake

175 g self-raising flour
50 g cocoa powder, sifted
100 g butter, softened
275 g caster sugar
3 eggs, large
6 tbsp boiling water
1 tsp baking powder, heaped
50 ml milk

Icing

150 g plain chocolate, about 40% cocoa, e.g. Bournville
150 ml double cream

Equipment

2 × 7-inch (18 cm) round cake tins
baking parchment

Method

Cake

Preheat the oven to 180 °C (fan). Grease the cake tins and line the bases with parchment.
Blend the cocoa powder and boiling water in a large bowl.
Add the remaining ingredients and beat to a smooth batter.
Divide between the tins and spread evenly.
Bake for 25–30 minutes, until well risen and the tops spring back when lightly pressed.

Icing

Break the chocolate into pieces. Heat gently with the cream in a bowl over a pan of simmering water, for about 10 minutes or until the chocolate has melted.
Leave to cool until almost set, then use as the filling and to ice the top.