This is the best chocolate fudge cake in the world. It's got unique ingredients, NO eggs, NO butter and a great texture and taste. It's easy to make, bake and decorate. Make this cake and impress your family and friends!
Makes: 1 (23cm) cake
280g self raising flour
1 pinch salt
3 level tablespoons cocoa powder
175g golden caster sugar
1 level teaspoon bicarbonate of soda
300ml semi skimmed milk
150ml corn oil
3 level tablespoons golden syrup
1/2 teaspoon vanilla extract or essence
Chocolate Fudge Buttercream
340g icing sugar
200g dark chocolate, melted
110g cocoa powder
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Cake: Preheat the oven to 180 degrees C. Grease two 23cm round deep cake tins, line with foil and grease again.
Sift flour, salt, cocoa powder and sugar into a bowl. Dissolve bicarb in 1 tablespoon of the milk, pour onto flour with remaining milk, oil, golden syrup and vanilla. Beat with a hand mixer to a smooth mixture. Divide equally between the two tins.
Bake in the preheated oven for 30 minutes. Check the cake with a skewer to ensure the middle is cooked or springs back when touched or sides start to slightly pull away from the foil. Remove tins from oven and pull up the foil to help you get the cakes out. Place cakes on a cooling rack, turn over after cooling for 10 minutes.
Chocolate Fudge Buttercream: Combine the margarine, icing sugar, melted chocolate and cocoa powder then beat well until smooth.
To Serve: Put one cooled cake on your board or plate, cover with some of the buttercream and place the other cake on top. Cover the top of the cake with some more buttercream and smooth it out as best you can.