Fudgy Dark Chocolate Cake

Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake

• Cooking Time Cook 30 mins
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  548

• Protein

  6g

• Carbs

  44g

• Fat

  40g

• Saturates

  23g

• Fibre

  2g

• Sugar

  27g

• Salt

  0.8g

Ingredients

• For the cake
• 200g caster sugar
• 200g softened butter
• 4 eggs, beaten
• 200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
• 1 tsp baking powder
• 2 tbsp milk
• For the fudge frosting
• 200ml double cream
• 50g butter
• 3 tbsp clear honey
• 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
• top with shaved or grated chocolate

Directions

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3. For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
4. Leave to melt for 5 mins, then stir briefly to combine-don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.

Categories: Cakes & Baking, Chocolate