Chocolate Fudge Cake Recipe

This is probably one of the most decadent cakes you can make. It's very rich, packed full of chocolate, chocolate fudge and... calories. Oops! Best to make it for a special occasion.

Ingredients
For the Chocolate Cake

175 g (6 oz) butter
175 g (6 oz) plain flour
175 g (6 oz) caster sugar
40 g (1½ oz) ground almonds
40 g (1½ oz) cocoa powder
3 tbsp Golden Syrup
3 eggs
2 tsp baking powder
Milk

For the Fudge

250 g (8 oz) butter
250 g (8 oz) plain chocolate
60 g (2 oz) dark brown sugar (e.g. Muscavado or other unrefined cane sugar)
4 tbsp milk
½ tsp vanilla essence


Instructions

Prepare the fudge by melting the butter in a pan over a very gentle heat.
Once the butter has melted add in the chocolate and continue to stir until the chocolate has melted.
Add in the sugar, milk and vanilla essence and stir for a few more minutes until the sauce is smooth.
Pour the sauce into a clean bowl and place in the ‘fridge to chill.
Now make the cake. Beat the butter and sugar together until fluffy and light.
Beat in the eggs one at a time.
Sift in the flour, cocoa powder and baking powder and fold in with a spoon or spatula.
Mix in the ground almonds and Golden Syrup. Add in sufficient milk to achieve a dropping consistency for the batter.
Split the batter between two 8″ (20 cm) sandwich tins which have been greased and lined with baking paper.
Bake in the oven at 180°C for 30-35 minutes. After baking the cakes should be springy to the touch. Allow to cool for 5 minutes before removing from the tins, then allow to cool completely.
Place one of the cakes on a plate and spread around one third of the fudge on the top of the cake.
Place the second cake onto the first cake and press down slightly. Now cover the cake with the remaining fudge.
Sprinkle on some grated chocolate and chill the cake in the ‘fridge for an hour or two so that the fudge sets.

Titli's Tips
When you assemble the cake the fudge should be soft and spreadable. If it is too hard place the bowl with the fudge into a lukewarm bowl of water for 30 minutes and then stir. If the fudge is too soft place the bowl with the fudge into a bowl of cold water for 30 minutes and stir.

Keep the cake in a cool place to avoid the fudge becoming too soft.

Serve with cream or a hot fudge sauce!