Sunday Best Chocolate Fudge Cake
Soft and moist chocolate fudge cake. Perfect for Sunday afternoon tea!
Ingredients
Sponge
- 1½ tbsp Cocoa Powder
- 3 tbsp Hot Water
- 175 g Soft Margarine
- 175 g Caster Sugar
- 3 large Eggs
- 175 g Self-Raising Flour
- 1½ tsp Baking Powder
Fudge Icing
- 50 g Margarine
- 25 g Cocoa Powder (Sifted)
- 2 tbsp Milk
- 225 g Icing Sugar (Sifted)
To Decorate
- Warmed Apricot Jam (Optional)
- Grated Chocolate
Instructions
- Preheat the oven to 180℃/160℃fan/350℉/Gas 4. Grease and line the base 2 sandwich tins 18cm.
- Blend the cocoa with the hot water in a bowl and leave to cool slightly. Add the remaining sponge ingredients and beat for 1 -2 minutes until smooth and creamy.
- Divide into the cake tins and bake in the oven for 25-26 minutes. Leave in the tins for 5 minutes before removing the baking paper and turning out onto a wire rack to cool.
Icing
- Melt the margarine in a pan on low heat and add the cocoa powder. Mix for 1 minute. Add the icing sugar and milk, beat well until smooth.
- Spread a little of the warmed apricot jam on both of the sponges followed by the fudge icing. Spread evenly and place one sponge on top of the other. Decorate with grated chocolate or crumbled flake.
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Calories: 514kcalCarbohydrates: 69gProtein: 6gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 70mgSodium: 375mgPotassium: 128mgFiber: 2gSugar: 50gVitamin A: 1114IUVitamin C: 0.1mgCalcium: 77mgIron: 1mg
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