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Fresh Cream Chocolate Fudge Cake
A delicious and moist chocolate fudge cake with a fresh cream filling! A chocoholics dream! Easy recipe :-)
Ingredients
Serves: 8
- 1 1/4 cups (185g) self-raising flour
- 2 tablespoons cocoa powder
- 1 teaspoon bicarbonate of soda
- 2/3 cup (150g) caster sugar
- 2 tablespoons golden syrup
- 2 eggs, lightly beaten
- 2/3 cup (160ml) sunflower oil
- 2/3 cup (160ml) milk
- Buttercream icing
- 75g unsalted butter
- 1 cup (160g) icing sugar
- 1/4 cup (25g) cocoa powder
- 2 teaspoons milk
- Filling
- 300ml thickened cream
- 2 tablespoons caster sugar
Directions
Preparation:15min ›
Cook:30min ›
Extra time:20min cooling ›
Ready in:1hour5min
- Preheat the oven to 180 degrees C. Grease two 18cm sandwich tins.
- Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the sugar and mix well.
- Make a hole in the centre of the flour and add the syrup, eggs, oil and milk. Beat well using an electric mixer for 3 minutes or until smooth. Spoon the mixture into the two tins.
- Bake for 25 to 30 minutes or until cooked when tested with a skewer. Leave to cool before turning out onto a cooling rack.
- Place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
- Using an electric mixer, whip the cream and sugar until form peaks form. Sandwich the two cakes together with the cream. Spread the top with the chocolate butter cream to the edges.
Make the chocolate buttercream
Make the filling
TIP:
You can also decorate your cake with sweets or chocolate buttons, chocolate flakes or strawberries!
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Reviews and Ratings
Global Ratings:
(9)
Reviews in English (9)
easy to do, but far too much buttercream icing left over! i'd say halve it! - 06 Aug 2014 (Review from Allrecipes UK & Ireland)
I've not baked for several years but wanted to make my son a birthday cake. I chose this cake recipe and it turned out lovely! I did the fresh cream filling. Easy to follow. Very impressed with end result! - 25 Sep 2014 (Review from Allrecipes UK & Ireland)
This is a very good recipe, but it just needs a few minor tweaks. Making it was fun and I loved every minute of it. However, the recipe did not state that you need special baking paper for cakes, and so mine stuck to the tins. Seeing as too much chocolate (e.g 150 - 200g bar) does not agree with me when I eat that much, the amount of cocoa used in the recipe was too much. I ate two slices of the cake and ended up starting to feel sick. It was otherwise very nice to taste and savour. Excellent recipe. I would be likely to recommend it to anyone. - 14 Feb 2013 (Review from Allrecipes UK & Ireland)